Dill-Cured Halibut With Mustard Sauce

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

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

olive oil, dill, coarse sea salt, granulated sugar, freshly ground black pepper, skin, wholegrain mustard, dijon mustard, light brown sugar, square, crueme fraueeche, sprigs

Taken from www.myrecipes.com/recipe/dill-cured-halibut-with-mustard-sauce (may not work)