Cured Char with Gin

Directions

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