Cured Char with Gin

• 1 pound (455 g) skin-on arctic char fillet, pinboned (or you can use sockeye salmon)
• 1/3 cup (65 g) packed brown sugar
• 1/3 cup (65 g) granulated sugar
• 1/3 cup (75 g) salt
• 1 tablespoon peppercorns
• 3 tablespoons gin
• 1/2 cup (20 g) chopped fresh dill

1. If you have 1 fillet, cut it into 2 equal pieces.
2. If you have 2 fillets, they should be of equal size.
3. In a small bowl, mix together the sugars, salt, peppercorns, and gin to form a paste.
4. Divide the paste evenly among the 4 sides of the fish pieces.
5. Using half of the dill, cover the flesh side of both pieces, and then join the sides together.
6. Slip the sandwiched pieces into a lock-top plastic bag, press out the air, and seal closed.
7. Place the bag between 2 plates, place the setup in the fridge, and leave for 8 hours.
8. Remove the fish from the bag, rinse well under cool water, and pat dry.
9. Cover with the remaining dill, slip the fish into a new bag, and refrigerate again for at least 8 or up to 10 hours so the cure can even out.
10. Remove the fish from the bag, slice thinly, and serve.

brown sugar, sugar, salt, peppercorns, gin, dill

Taken from www.epicurious.com/recipes/food/views/cured-char-with-gin-388867 (may not work)