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Cured Char

BY ANA ROŠ - The lake char is considered the queen of Slovenian alpine waters. Cured with salt, koji and served in pickled cabbage juice with toasted yeast. The flavour combination is magnificent and emphasizes the delicate char flavour.

How to prepare

SERVE COLD

STEPS

  • Carefully take the lid off the char and cucumber container, remove the baking paper, hold it in your hand and place a soup bowl on top of the container. Gently turn it upside down and remove the container and the baking paper to reveal the char and cucumber.
  • Cut the end of the cucumber glaze bag and pipe it gently on top of the char and cucumber.
  • Randomly place 5 blackcurrants on top of the char and cucumber.
  • Add the herbs on top of the char and cucumber in a straight line.
  • Carefully pour the pickled cabbage juice around the edges of the char and cucumber.
  • COMPONENTS:

    Char and cucumber, blackcurrant, herbs, cucumber glaze, pickled cabbage juice.

    NECESSARY EQUIPMENT:

    Scissors, knife or spatula, spoon, tweezers (if available).

    PLATE SUGGESTION:

    Soup bowl.

    PREPARATION TIME:

    5 minutes.

    Allergens

    Fish, gluten, sulfite. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.

    Good to know

    Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

    More info

    Char fish origin Island or CH.

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