480g arctic char
200ml rice vinegar
100ml Noilly Prat (vermouth)
100g wild rice
40ml olive oil
Juice of 3 lemons,
20ml Garum sauce (can be bought pre-made)
Skin of 2 lemons
Oil, for frying
1 — PREPARING THE FISH
Remove the skin from the char with a sharp fish fillet knife and debone with tweezers.
2 — PICKLING
Mix the salt, sugar, fennel, pimento, dill, lemon peel. Place the fish in a bowl and cover with the pickling mixture for 35 minutes.
3 — PUFFED RICE
Heat the frying oil to 180°C (356°F). Once the oil is hot, add the wild rice and puff it up.
4 — ARTICHOKE
Use a small knife to cut off the artichoke leaves from the outside. Then cut the artichoke into thin slices (about 2mm). Blanch in a mix of boiling water and rice vinegar. Remove the artichoke and take a slice, roll it and cut each piece to 1 cm.
5 — COCKLES
Steam the cockles in a pot with Noilly Prat and thyme.
6 — CUTTING THE FISH
By now the char should be pickled, cut the fish into 1cm-long pieces.
7 — GARUM MARINADE
Mix olive oil, lemon juice and Garum sauce.
Use an appetiser plate and arrange alternately one piece of cockle and an artichoke roll. On the other side, arrange the marinated arctic char and drizzle with the Garum marinade. To finish, sprinkle the puffed wild rice over the arctic char.