Fennel-Cured Halibut Gravlax
- 1/3 cup coarse sea salt
- 1/3 cup sugar
- 1/3 cup chopped fennel fronds
- 1/4 cup olive oil
- 1 teaspoon freshly ground black pepper
- 2 pounds halibut fillets, skinned
- 3 tablespoons finely chopped fresh dill
- Combine the first 5 ingredients in a food processor, and process until finely ground.
- Arrange fish in a single layer in a 13 x 9-inch baking dish. Rub salt mixture evenly over surface of fish. Cover and refrigerate fish for 24 hours.
- Rinse fish thoroughly under cold water; pat dry. Pat dill onto fish. Cut fish into 1/16-inch slices. Store in an airtight container in refrigerator up to 3 days.
- Wine note: Gravlax is fantastic with a wine that's beginning to make a big splash in the States-gruner veltliner. The most famous white wine of Austria, gruner veltliner is fresh, clean, crisp, and slightly peppery, giving it the right abitea to balance cured fish. A terrific choice is the 2007 Nigl Gruner Veltliner Kremser Freiheit from the Wachau region of Austria ($20). -Karen MacNeil
salt, sugar, fennel fronds, olive oil, freshly ground black pepper, fresh dill
Taken from www.myrecipes.com/recipe/fennel-cured-halibut-gravlax (may not work)