Fennel-Cured Halibut Gravlax – a delicious recipe with salt, sugar, fennel fronds, olive oil, freshly ground black pepper, fresh dill. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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 9-inch 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 1/16-inch slices. Store in an airtight container in refrigerator up to 3 days.
4
Wine note: Gravlax is fantastic with a wine that's beginning to make a big splash in the States-gruner 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
197
kcal
Calories
15
g
Fat
17
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/3 cup coarse sea salt, 1/3 cup sugar, 1/3 cup chopped fennel fronds, 1/4 cup olive oil, and more.
Yes, Fennel-Cured Halibut Gravlax falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
