Fennel-Cured Halibut Gravlax

Name: Fennel-Cured Halibut Gravlax
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Nordic, Scandinavian, European
Ingredients: 1 teaspoon freshly ground black pepper; 79 milliliters coarse sea salt; 79 milliliters chopped fennel fronds; 3 Tbsps finely chopped fresh dill; 907 grams halibut fillets, skinned; 59 milliliters olive oil; 79 milliliters sugar

The recipe Fennel-Cured Halibut Gravlax could satisfy your Scandinavian craving in approximately 45 minutes. This main course has 131 calories, 14g of protein, and 6g of fat per serving. This recipe serves 12. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. 1 person found this recipe to be scrumptious and satisfying. A mixture of pepper, halibut fillets, dill, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Combine the first 5 ingredients in a food processor, and process until finely ground.

Equipment you will use

Food Processor

Arrange fish in a single layer in a 13 x 9inch baking dish. Rub salt mixture evenly over surface of fish. Cover and refrigerate fish for 24 hours.

Ingredients you will need

Fish

Salt

Dry Seasoning Rub

Equipment you will use

Baking Pan

Rinse fish thoroughly under cold water; pat dry. Pat dill onto fish.

Ingredients you will need

Water

Dill

Fish

Cut fish into 1/16inch slices. Store in an airtight container in refrigerator up to 3 days.

Ingredients you will need

Fish

Wine note: Gravlax is fantastic with a wine that's beginning to make a big splash in the Statesgrner veltliner. The most famous white wine of Austria, grner veltliner is fresh, clean, crisp, and slightly peppery, giving it the right bite to balance cured fish. A terrific choice is the 2007 Nigl Grner Veltliner Kremser Freiheit from the Wachau region of Austria ($20). Karen MacNeil

Ingredients you will need

White Wine

Gravlax

Fish

Wine

Equipment

Food Processor

Baking Pan

Ingredients

Servings:

1teaspoon

freshly ground black pepper 79milliliters

coarse sea salt 79milliliters

chopped fennel fronds 3Tbsps

finely chopped fresh dill 907grams

halibut fillets, skinned 59milliliters

olive oil 79milliliters

sugar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut on the menu? Try pairing 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 Alois Lageder Terran Alpina Pinot Grigio Vigneti delle Dolomiti. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 16 dollars per bottle.