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Pickle the char

Aktualisiert: 19. Sept. 2021

Homemade pickling is delightful!

Of course I love fish! But the overfished oceans tarnish this love. How good that our Franconian fisheries offer a real alternative to sea fish here - always fresh, rich in unsaturated fatty acids and minerals and, above all, extremely tasty. Char in particular often finds its way onto my table. It has a beautiful rosy, firm flesh and can be prepared in so many ways.

And now, especially in winter, I love it pickled. Then a little bit of spring blows into the kitchen and the palate.

Fresh green herbs are also available in winter and are wonderful for pickling. So go on, grab the fish!


- 1kg char fillets with skin

- 40 g salt

- 20 g sugar

- 1 bunch fresh coriander greens

- 1 bunch fresh dill

- 1 tsp coriander seeds

- 1 tsp fennel seed

- 1 tsp yellow mustard seeds

- 1 tsp fresh ginger, chopped

- Grated bergamot lemon

For the pickling mixture

1. briefly roast all the dry spices in a pan. Then coarsely crush them in a mortar.

2. add salt and sugar and mix everything together.

Wash and chop the fresh herbs.

4. finely dice the ginger.

5. mix the lemon zest with all the other ingredients and set aside.

Now wash the fish fillets in cold water and dry them with kitchen paper. If there are still a few bones in the fillet, pull them out with fish tweezers. The fillet should be free of bones.


Place the fillets skin side down on a stainless steel tray with a rim or a stainless steel roaster. Spread the pickling mixture evenly over all the fillets with a spoon and rub in a little.

Cover with foil (place directly on the fillets) and place in the fridge for at least 24 hours.

To serve

Remove the herbs from the fillets and peel off the skin with a fillet knife. You can serve the char fillet whole, home-style, with my apple and fennel salad, jacket potatoes and sour cream, or in thin slices with a little lemon, fresh herbs and bread as an appetiser. To be honest, you can do quite a lot with it. Be creative and try it out.

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