Ingredients
- 1 kg Sterling® halibut fillet with skin
- 3 tablespoons Salt
- 2 tablespoons Sugar
- 1 teaspoon freshly ground black pepper
- 50 g Fresh dill
- 1/2 dl Norwegian gin
- Mustard sauce
- 4 egg yolks
- 0.5 tsp Salt
- 3 dl sunflower oil
- 1 tablespoon Demerara sugar (brown sugar)
- 1 tablespoon white wine vinegar
- 0.5 tsp Freshly ground black pepper
- 1 tbsp Mustard, Dijon fine
- 3 tablespoons fresh dill
Instructions
Dry the halibut fillet well.
Mix salt, sugar and pepper. Wash the dill and dry it well between two kitchen towels before coarsely chopping it. Place the halibut fillet on a clean tray/long pan with the skin side down. Sprinkle on the salt mixture and dill on the meat side. Pour over gin. Gin is included to ensure durability and that the digging gets underway. If you make two fillets, you can place the second one on top, so that they lie meat side to meat side. Apply light pressure and leave it in the fridge for 2-3 days. Large, thick fillets usually need up to 4 days. Scrape off the salt mixture and dill before serving, but feel free to add some fresh dill before cutting into thin slices. Serve with a good mustard sauce and rye bread. Diced halibut can be frozen.
Sauce:
Beat the egg yolks with salt and gently drizzle with oil while whisking vigorously all the time, as you do when making mayonnaise. Add sugar, white wine vinegar, pepper and mustard. Stir in the dill just before serving. The sauce can be kept in the fridge for up to a week.
Serving tips:
Rye bread and mustard sauce. Cut boiled potatoes into cubes, mix with some of the mustard sauce, make a starter where you have dug halibut, potato salad and preferably some green herb mix.
