FENNEL CURED HALIBUT GRAVLAX (12 servings)
This take on the classic Swedish dish takes less than half the time to cure.
1/3 cup coarse sea salt
1/3 cup sugar
1/3 cup fennel fronds, chopped
¼ cup olive oil
1 teaspoon freshly ground black pepper
2 pounds halibut fillets, skinned (Depending on the size of the fillets, you may use from one to five, but make sure the fillets are of uniform thickness, because it there are thick and thin sections, the salt mixture won’t seep evenly throughout the fish.)
3 tablespoons fresh dill, finely chopped
1.Place the first 5 ingredients in a food processor and process until finely ground.
2. 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 for 24 hours.
3. Rinse fish thoroughly under cold water and 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.
adapted from Cooking Light Global Kitchen