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

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

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

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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