Food recipes
Fennel-Cured Halibut Gravlax
Fennel-Cured Halibut Gravlax Ingredients: salt, table sugars, granulated spices, fennel seed oil, olive, salad or cooking spices, pepper, black fish, halibut, greenland, raw dill weed, fresh Directions: 1. Combine the...
Fennel-Cured Halibut Gravlax
Ingredients:
salt, table
sugars, granulated
spices, fennel seed
oil, olive, salad or cooking
spices, pepper, black
fish, halibut, greenland, raw
dill weed, fresh
Directions:
1.
Combine the first 5 ingredients in a food processor, and process until finely ground.2.
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.3.
Rinse fish thoroughly under cold water; pat dry.
Pat dill onto fish.
Cut fish into 1/16inch slices.
Store in an airtight container in refrigerator up to 3 days.Wine note: Gravlax is fantastic with a wine that's beginning to make a big splash in the Statesgruner veltliner.
The most famous white wine of Austria, gruner veltliner is fresh, clean, crisp, and slightly peppery, giving it the right abitea to balance cured fish.
A terrific choice is the 2007 Nigl Gruner Veltliner Kremser Freiheit from the Wachau region of Austria ($20).
Karen MacNeil
Ingredients:
salt, table
sugars, granulated
spices, fennel seed
oil, olive, salad or cooking
spices, pepper, black
fish, halibut, greenland, raw
dill weed, fresh
Directions:
1.
Combine the first 5 ingredients in a food processor, and process until finely ground.2.
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.3.
Rinse fish thoroughly under cold water; pat dry.
Pat dill onto fish.
Cut fish into 1/16inch slices.
Store in an airtight container in refrigerator up to 3 days.Wine note: Gravlax is fantastic with a wine that's beginning to make a big splash in the Statesgruner veltliner.
The most famous white wine of Austria, gruner veltliner is fresh, clean, crisp, and slightly peppery, giving it the right abitea to balance cured fish.
A terrific choice is the 2007 Nigl Gruner Veltliner Kremser Freiheit from the Wachau region of Austria ($20).
Karen MacNeil