Charcoal Pickles with Yogurt from Michael Forster

Ingredients for 4 people

Pickled char slices

• 4 slices of char fillet
• ½ teaspoon coriander seeds
• ½ teaspoon juniper berries
• ½ teaspoon mustard seeds
• 2 tablespoons dill, chopped
• 1 tablespoon salt
• 1 tablespoon sugar

Coarsely crush the coriander seeds, juniper berries, salt and mustard seeds in a mortar. Finely chop the dill. Mix the ground spices with dill and sugar. Place the fish fillets on a plate, skin side down. Distribute the spice mixture over it and press it well. Pickle for approximately 12 hours. Then rinse the charcoal fillets with cold water (so they don't taste too salty) and cut the seasoned charcoal fillets into small cubes.

Yogurt mat

• 200 ml yogurt
• 1 tablespoon parsley
• 1 organic lemon
• 2 tablespoons gelatin
• salt
• Pepper

Season the yogurt with salt, pepper, lemon zest and juice. Add chopped parsley. Soak the gelatin in ice water, squeeze it, dissolve it in Noilly Prat, then add it to the yogurt mixture. Spread the mixture flat and smooth on a large plate and place in the refrigerator for at least an hour until the mixture has set. Then cut out eight bases using a candy ring or die of your choice. (Tip: The rest can be reprocessed when heated.)

Arrange

• yogurt
• Yogurt bases
• Marinated char slices
• Cucumber kernels
• Diced cucumber mustard
• Apple cubes
• Apple slices
• Apple juice
• Frisee salad
• Radicchio

Spread a large amount of yogurt on a plate. Fill the yogurt bases and slices into the previously used candy rings and place them on top of the yogurt bar. Arrange the remaining ingredients as desired.