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Gravad arctic char nigiri

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Picture of Gravad arctic char nigiri
Cooking time   0
Fish type   Oily fish
Serves   4

Ingredients

1 whole arctic char,head off and gutted
300 gram caster sugar
200 gram fine sea salt
100 ml sake
1 large bunch of dill (about 300 gram)
400 gram sushi rice
100-125 ml sushi vinegar
Small piece of konbu seaweed Wasabi,
soy
pickled ginger.

Preparation

First prepare the gravad arctic char and leave to cure for 5-7 days. Fillet the fish and leave to marinate in sake skin side up in a shallow tray for 20 minutes to absorb the alcohol. Meanwhile prepare the cure, remove the stalk from the dill, chop roughly and mix together with salt and pepper. Lay out a sheet of cling film with baking paper on top about twice the size of one fillet, so there will be enough to wrap the fillet tightly. Place on fillet skin side up on top of the baking paper, spread half of the curing mixture across and press into the flesh. Now wrap the fillet tightly in the baking paper and cling film and place skin side up in a shallow tray. Repeat with the other fillet and place in shallow tray. Leave in the fridge weighing down the fillets with a heavy object. Prepare the sushi rice: wash the rice 7-8 time in cold water, gently tipping out the water in between each wash, drain off in a colander, then leave to rest for 30 minutes. To cook the sushi rice measures the volume of the rice, then ad 12% to this number for an accurate water measure. Put the rice in a small sauce pan, add the water and konbu, bring to the boil and leave to simmer for 17 minutes and thereafter to rest for 15 minutes. Decant rice into a rectangular tray, preferable plastic, and leave to cool for about 8 minutes to reduce from 95 degree C to 50 degree C. Now mix in the vinegar, add 2/3 to start and with a spatula mix across the rice on the diagonal whilst fanning the rice (either with a small electrical office fan or improvise a hand fan with a magazine) and do this for 5-7 minutes until the rice has cooled to below 28 degrees. You may need to add a little more sushi vinegar dependent on how absorbent the sushi rice is. To prepare the fish for sushi, unwrap the fish, discard the curing mixture and wipe of any residue of the curing mixture. Remove skin from the fillet and trim of the edges of the fillet. Cut the fish into nigiri pieces, 3 centimetre wide and just 3-4 millimetre thick, on the bias at a 45 degrees angle - this takes practice, but do taste equally delicious for the any slightly imperfect pieces. Mix a little water into wasabi powder to make a paste and start moulding the nigiri sushi: take a piece of fish in the palm of your hand, ad a smear of wasabi, then with your other hand mould a small oval shaped rice ball of approximately 20 gram sushi rice, attach topping to rice ball and with a gentle squeeze of your hand and use of your other hands finger shape nigiri. Repeat process with remaining pieces of fish, then serve with soy, ginger and wasabi.