Dill-Cured
Local Halibut* with Sweet Mustard Sauce and Black Bread
By Dory Ford - Bon Appétit
Management Company at the Monterey Bay Aquarium, Monterey,
CA
Serves 6
Ingredients for the halibut:
2 lbs. fresh halibut fillets, skin-on,
1/2îñ3/4î thick
1/2 C olive oil
1/2 C fresh dill, chopped
1/2 C course sea salt
1/2 C granulated sugar
1/2 t hand-cracked pepper
Procedures:
Combine olive oil, dill, sea salt, sugar and pepper in
small bowl. Cut halibut into pieces of equal size. Place
first piece of halibut, skin-side-down, in a baking dish
lined with plastic wrap; ensure that halibut will lay
flat.
Cover
with dill mixture and place second piece of halibut on
top, skin-side-up. Cover with plastic wrap and a double
layer of cardboard just slightly smaller than the baking
dish.
Put
in refrigerator and place approximately 2-4 pounds of
weight on top (canned vegetables, a 6-pack of soda or
a brick). Let stand for 3 days, turning fish after 1ñ1/2
days. Remove halibut and rinse briefly, scrape off excess
dill and pat dry with towel.
Slice
halibut into very thin slices on an angle, leaving skin
behind.
Ingredients
for the sweet mustard sauce:
1/3 C whole grain mustard
1/3 C Dijon mustard
1/2 C brown sugar
Procedure:
Whisk together mustards and brown sugar and set aside.
Makes 1 cup.
To
Assemble and Serve:
6 slices black bread, cut into 12 triangles
3 oz. crème fraÓche
12 slices dill-cured halibut
6 T sweet mustard sauce
1 t course sea salt
12 dill sprigs
Procedure:
Spread each triangle of black bread with crème
fraÓche. Place 1 piece of cured halibut on top
unevenly, like a wave. Place 2 triangles on a slightly
chilled plate, offset but touching one another. Drizzle
with sweet mustard sauce and sprinkle with a pinch of
sea salt. Garnish with dill. Serve immediately.
*Seafood
Watch: recommends wild-caught Pacific halibut
(this product also carries the Marine Stewardship Council's
blue eco-label for sustainably-caught seafood).
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