Mezze Maniche with Smoked Arctic Char

Method

1. Prepare the aromatic mix: combine 50% salt and 50% sugar, then add ground juniper berries, star anise, crushed cardamom pods, wild fennel fronds, and a sweet herb (similar to anise). Mix well.
2. Clean the arctic char: remove bones, bloodline, and skin the fillet. Cut the fillet into two equal-sized pieces.
3. Place the fish in a dish and cover completely with the aromatic mix. Marinate for 6 to 8 hours in the refrigerator.
4. After marinating, wash the fish thoroughly and pat dry. The flesh will be firmer and more aromatic.
5. Bring a pot of filtered water to a boil for the pasta.
6. Cut the marinated fish into small pieces.
7. Cold-smoke the fish using a smoking gun: place the fish in a container with hay and red spruce, and smoke for about 40 minutes.
8. Cook the mezze maniche pasta in the boiling water until al dente. Drain, reserving some pasta water.
9. In a pan, toss the pasta with a little of the reserved water to finish cooking and create a light sauce.
10. Plate the pasta, top with the smoked arctic char pieces, toasted poppy seeds, a drizzle of olive oil, and a generous spoonful of fish roe. Serve immediately.