- 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
- 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.
- Rinse the net, dry well: cut in thin slices and serve!