Crush the pepper in a mortar and mix with sugar and salt. Pluck the leaves from the parsley, chervil and tarragon and chop. Chop the chives and mix with the other herbs. Sprinkle 1/3 of the salt-sugar-pepper mixture over the bottom of a roasting pan and place a fillet on top, skin side down. Sprinkle the fish with another third of the salt mixture and cover with chopped herbs. Proceed in the same manner with the second fillet, placing it skin side up on top of the first fillet. Weigh down the fillets with a board and a stone.
Leave to stand in a cool place for two days and after 24 hours turn over to the other side so that the bottom fillet is on top. Cut the fillets into narrow slices and drizzle with a little bit of lemon. Serve with watercress and wood-fired bread and drink a semi-dry Riesling Spätlese.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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