Cured Char with Gin

Cured Char with Gin

Ingredients:
fish, salmon, atlantic, wild, raw
sugars, brown
sugars, granulated
salt, table
corn, sweet, white, raw
alcoholic beverage, distilled, gin, 90 proof
dill weed, fresh

Directions:
If you have 1 fillet, cut it into 2 equal pieces.
If you have 2 fillets, they should be of equal size.
In a small bowl, mix together the sugars, salt, peppercorns, and gin to form a paste.
Divide the paste evenly among the 4 sides of the fish pieces.
Using half of the dill, cover the flesh side of both pieces, and then join the sides together.
Slip the sandwiched pieces into a lock-top plastic bag, press out the air, and seal closed.
Place the bag between 2 plates, place the setup in the fridge, and leave for 8 hours.
Remove the fish from the bag, rinse well under cool water, and pat dry.
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.
Remove the fish from the bag, slice thinly, and serve.