Gravlax

Ingredients

• 1 maple condensed milk cane
• 1 bag of PDC Sel de sapin (250g)
• 1 oz Gin Mononcle 
• 1 bunch of dill
• 1 raw fish fillet of about 2kg, trimmed

Method

1. Chop the bunch of dill: In a bowl, mix the dill, salt, condensed milk and gin. Coat the fish fillet well with this mixture and leave to rest in the fridge for 36 hours.
2. Rinse the net, dry well: cut in thin slices and serve!