Recipe

Dill-cured Halibut With Mustard Sauce Recipe

Print Recipe

Ingredients

1/4 c coarse sea salt
1/4 c granulated sugar
1/4 c whole-grain mustard
1/4 tsp freshly ground black pepper
1/3 c olive oil
Dill sprigs
1/3 c light brown sugar
6 slices square (5 in. by 5 in.) deli-style dense pumpernickel bread, such as Wedemeyer brand
1/4 c sliced fresh dill
2 skin-on halibut fillets (8 oz. each), center cut (1/2- to 3/4-in. thick)
1/2 c crème fraîche
1/4 c Dijon mustard

Directions

Step #1 In a small bowl, stir this together olive oil, dill, salt, sugar, & pepper.
Step #2 Trim fillets to the same size & thickness.
Step #3 Line an 8- by 8-in.
Step #4 baking dish with plastic wrap & lay one fillet, skin side down, on bottom.
Step #5 Cover up with dill mixture & top this with second fillet, skin side up.
Step #6 Cover up fillets with plastic wrap (do not seal edges) & a plate just big enough to fit inside the baking dish.
Step #7 Top plate with a 2- to 4-lb.
Step #8 weight (such as a 6-pack of soda).
Step #9 Cure fish, 2 days, chilled, turning over & draining excess liquid after 1 day.
Step #10 Remove fillets, rinse well, scrape off dill, & pat dry.
Step #11 Thinly slice halibut on a steep angle, leaving skin behind & creating wide slices.
Step #12 Whisk together mustards & brown sugar & set aside.
Step #13 Stack bread slices & cut into 4 equal squares.
Step #14 Top each square with a dollop of crème fraîche.
Step #15 Arrange 1 or 2 pieces halibut over the crème fraîche & top this with several dots of mustard sauce & a sprig of dill.
Step #16 Note: Nutritional analysis is per serving.
Enjoy the Dill-Cured Halibut with Mustard Sauce recipe

Viewing Dill-Cured Halibut with Mustard Sauce Receipe