Dill-Cured Halibut with Mustard Sauce

Name: Dill-Cured Halibut with Mustard Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 59 milliliters coarse sea salt; 118 milliliters crème fraîche; 59 milliliters Dijon mustard; 1 sprig Dill; 59 milliliters chopped fresh dill; 59 milliliters granulated sugar; 454 grams skin-on halibut fillets each), center cut (1/2- to 3/4-in. thick); 79 milliliters light brown sugar; 79 milliliters olive oil; 6 slices (5 in. by 5 in.) deli-style dense pumpernickel bread, such as Wedemeyer brand; 59 milliliters whole-grain mustard

Need a pescatarian main course? Dill-Cured Halibut with Mustard Sauce could be an outstanding recipe to try. One serving contains 278 calories, 13g of protein, and 14g of fat. This recipe serves 8. A mixture of dill sprigs, coarse sea salt, crème fraîche, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the creme fraiche you could follow this main course with the Peach And Creme Fraiche Pie as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

Ingredients you will need

Olive Oil

Pepper

Sugar

Dill

Fish

Salt

Pop

Wrap

Equipment you will use

Plastic Wrap

Baking Pan

Bowl

Remove fillets, scrape off dill, rinse well, and pat dry. Thinly slice halibut on a steep angle, leaving skin behind and creating wide slices.

Ingredients you will need

Halibut

Dill

Whisk together mustards and brown sugar and set aside.

Ingredients you will need

Brown Sugar

Equipment you will use

Whisk

Stack bread slices and cut into 4 equal squares. Top each square with a dollop of crme frache. Arrange 1 or 2 pieces halibut over the crme frache and top with several dots of mustard sauce and a sprig of dill.

Ingredients you will need

Halibut

Mustard

Bread

Sauce

Dill

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 59milliliters

coarse sea salt 118milliliters

crème fraîche 59milliliters

Dijon mustard 1sprig

Dill 59milliliters

chopped fresh dill 59milliliters

granulated sugar 454grams

skin-on halibut fillets each), center cut (1/2- to 3/4-in. thick)79milliliters

light brown sugar 79milliliters

olive oil 6slices

(5 in. by 5 in.) deli-style dense pumpernickel bread, such as Wedemeyer brand 59milliliters

whole-grain mustard

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Tangent Paragon Vineyard Pinot Gris. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 12 dollars per bottle.