Salmon marinated in currant sauce

Rinse the salmon fillet, divide it into four portions, and rub with sea salt. Wrap the fish in plastic wrap and refrigerate for 12 hours.

For the marinade, boil water with sugar, mash the currants into a puree. Mix the puree into the syrup and let it cool.

Remove the salmon from the refrigerator, unwrap it, and clean off the salt. Cover with currant marinade, wrap in clean film, and leave in the refrigerator for 12 hours.

Before serving, unfold the fish, remove the currant marinade, and cut it into thin pieces.