Place one fillet, skin side down, in a deep earthenware or stainless steel dish. Sprinkle with the chopped dill, the salt, sugar, crushed peppercorns and alcohol and lay the corresponding fillet on top, skin side up.

Cover with clingfilm, place a weight on top and refrigerate for 48 - 72 hours, turning it every 12 hours and basting with the marinade that accumulates, separating the fillets to baste inside.

Remove the fish from the marinade, scrape off the dill and seasonings and dry with kitchen paper.

Carve into very thin slices diagonally and serve garnished with lemon wedges and lime, dill and yogurt sauce.