Grappa-Cured Striped Bass

Name: Grappa-Cured Striped Bass
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 1 slice Toasted baguette extra-virgin olive oil and coarse sea salt, for serving; 454 grams Fennel fronds from 1 fennel bu; 1 Tbsp fennel seeds; 237 milliliters grappa; 59 milliliters kosher salt; 1 small red onion, very thinly sliced; 907 grams striped bass fillet, with skin; 2 Tbsps sugar

Need a dairy free and pescatarian main course? Grappa-Cured Striped Bass could be an awesome recipe to try. This recipe makes 8 servings with 248 calories, 21g of protein, and 3g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 30 minutes. A mixture of sugar, fennel fronds from 1 fennel bulb, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the baguette you could follow this main course with the Baguette and Butter Pudding as a dessert.

Instructions

In a small skillet, toast the fennel seeds over moderate heat until fragrant, about 1 minute.

Ingredients you will need

Fennel Seeds

Toast

Equipment you will use

Frying Pan

Let cool.

On a rimmed baking sheet, spread the onion slices in the same shape as the fish fillet. Top the onions with most of the fennel fronds, reserving a few for garnish. In a small bowl, mix the salt with the sugar and fennel seeds and sprinkle over the fennel fronds. Set the fish on the curing mixture, skin side up, and pour the grappa over the fillet. Cover with plastic wrap. Set a baking sheet on top of the fish and weigh it down with heavy cans. Refrigerate for 24 to 36 hours.

Ingredients you will need

Fennel Seeds

Fennel

Grappa

Onion

Spread

Sugar

Fish

Salt

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Bowl

Unwrap the fish.

Ingredients you will need

Fish

Drain and scrape off the curing mixture; transfer the fish to a cutting board, skin side down. Using a thin-bladed knife and starting at the tail end, thinly slice the fish on the diagonal. Avoid the darker flesh near the skin.

Ingredients you will need

Fish

Equipment you will use

Cutting Board