Fennel-Cured Halibut Gravlax
From Cooking Light Global Kitchen [1]
Notes
Halibut stands in for salmon in this twist on the Swedish delicacy. For food safety, it's best to use thawed frozen-at-sea (FAS) halibut. Depending on the size of the fillets, you may end up using two to five pieces. But don't use one large fillet, because it will have thick and thin sections, and the salt mixture won't seep evenly throughout the fish.
Ingredients
- 1/3 cup coarse sea salt
1/3 cup sugar
1/3 cup fennel fronds, chopped
1/4 cup olive oil
1 teaspoon black pepper, freshly ground
2 pounds halibut fillets, skinned
3 tablespoons fresh dill, finely chopped
Directions
- Place the first 5 ingredients in a food processor; process until finely ground.
- Arrange fish in a single layer in a 13-by-9-inch baking dish. Rub salt mixture evenly over the surface of the fish. Cover and refrigerate the fish 24 hours.
- Rinse the fish thoroughly under cold water; pat dry. Pat dill onto the fish. Cut the fish into 1/16-inch slices. Store in an airtight container in the refrigerator for up to 3 days.
Information
- Category
- Snacks, Crackers
- Cuisine
- Jewish
- Yield
- 12 2-1/2-ounce servings
- Total Time
- 1 day, 6 minutes, 59 seconds