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DJ Hombre
Napa Valley, California
Barrel Filler
Posts:1366
 | | 11/06/2007 12:05 AM |
| Hey Guys,
I was given a whole filet of halibut from some friends who had just presented at the Asian Culinary Symposium at the CIA - Greystone this past weekend. It sat in my fridge for a day while I figured out what to do with it... and I figured that I'd just cure it and create a Halibut Gravlax.
My Curing Rub
1/2 C Casting Sugar
1 C Kosher Salt
1 C Light Brown Sugar
2 T Fennel Seed
2 T Cardamon
It's currently wrapped and under weight sitting in my fridge for the next few days. I haven't cured halibut before, so I'm definitely a little curious to see how it comes out. | | | |
| Eric White
San Ramon, CA
Advanced Sommelier
Posts:9220
| | 11/06/2007 9:14 AM |
| | Interesting, please let us know how it turns out! | | | |
| Chicago Wine Geek
Chicago Western Suburbs
Wine Labeler
Posts:3670
| | 11/06/2007 4:36 PM |
| I've never cured a fish....
But I make a wicked sauteed halibut! | | | |
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