Graved char with Västerbotten cheese® and stewed black roots

Graved char with Västerbotten cheese® and stewed black roots

Graveed char:
In a bowl, mix salt, sugar, spices, sprigs and lemon zest.
Put the fish in a mold and sprinkle with the mixture, then cover with plastic wrap and place in the refrigerator.
Let the char be buried for at least 1 day, preferably 2 and the salmon at least 2 days, preferably 3.
Turn the fillets once a day.

Stewed black roots:
Peel and cut the black roots into about 5 cm pieces (save 2 whole black roots for deep frying).
Boil the pieces in salted water with lemon juice for about 4 minutes, they can be al dente.
Drain on paper towels.
Melt the butter in a saucepan, add flour and beat smoothly.
Add milk and cream while whipping.
Simmer, stirring for about 3 minutes, until the sauce has thickened.
Stir in the cheese so that it melts.
Before serving, turn down the black roots and heat gently – the stew must not boil.
Season to taste with salt.

Deep-fried black roots:
Peel the saved black roots and cut into pieces 5 cm long.
Plan them thinly with mandolin.
Heat the oil to 170°.
Deep fry the black root slices in the oil until slightly golden brown.
Drain on paper towels and lightly salt.
Serve the graved char in thin slices with stewed and deep-fried black roots.
Top with a little dill.