Name: Hibiscus-Cured Arctic Char with Sea Urchin Mousse, Dill Pollen Snow, and Dehydrated Rye Crumble
Prep time: 45 min
Cook time: 1 h
Total time: 33 h 45 min
Yield: 4 servings
Cuisine: Modernist
Ingredients: 400g (14 oz) Arctic char fillet, skin on, pin-boned; 70g (2.5 oz) Diamond Crystal kosher salt; 50g (1.8 oz) granulated sugar; 15g (0.5 oz) dried hibiscus flowers, finely ground into a powder; Zest of 1 large organic lemon; 1 teaspoon (2g) white peppercorns, freshly crushed; 30ml (2 tablespoons) aquavit or high-quality vodka (optional, for cure); 100g (3.5 oz) fresh sea urchin roe (uni), preferably B-grade or higher; 150ml (5 fl oz) heavy cream (minimum 36% fat), very cold; 2g (0.07 oz) unflavored gelatin powder (e.g., листовой желатин); 15ml (1 tablespoon) cold water (for blooming gelatin); 10ml (2 teaspoons) fresh lemon juice; Fine sea salt, to taste; White pepper, freshly ground, to taste; 5g (0.18 oz) high-quality dill pollen; 5g (0.18 oz) tapioca maltodextrin (N-Zorbit M); Pinch of fine sea salt; 100g (3.5 oz) dark dense rye bread (e.g., pumpernickel, sourdough rye), crusts removed; 15g (1 tablespoon) unsalted butter, melted; 1g (1/4 teaspoon) fine sea salt; 1/2 teaspoon (1g) caraway seeds, lightly crushed (optional, for rye crumble)

Magic Sous

Hibiscus-Cured Arctic Char with Sea Urchin Mousse, Dill Pollen Snow, and Dehydrated Rye Crumble — Magic Sous