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BEET AND SUGAR–CURED ROCKFISH ON FIG AND OAT RYE BREAD WITH CARAWAY SOUR CREAM

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Course: Lunch, Main Course
Ingredients Method

Ingredients
  

  • 2 cups sugar
  • 1 cup kosher salt
  • 1.5 pounds rockfish, filleted with no skin
  • 1 cup shredded beets (from about 1 tennis ball-sized beet)

Method
 

To cure the rockfish:
  1. Combine the sugar and salt to make the gravlax cure.
  2. Combine the sugar and salt to make the gravlax cure.
  3. Scatter the grated raw beets over the fish. At this point you could also lay fresh dill down.
  4. Put the two pieces beet sides together and wrap very tightly in plastic wrap.
  5. Weigh the whole thing down and refrigerate for 48 hours, turning every 12 hours or so to distribute the fluids.
  6. Remove the beets, rinse the fish, pat dry, and slice thin. Serve as you desire!
  7. To store, keep wrapped tightly in the fridge for 1 week or in the freezer for 2 months.
Caraway Cream Schmear
  1. Stir 1 tablespoon toasted caraway seeds into 1 cup sour cream and refrigerate for at least 1 hour or overnight.
  2. Press through a sieve to remove the seeds.
  3. For a lighter cured version, serve as an appetizer with pickled onion and cucumber.