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

Print Recipe
Course Lunch, Main Course

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)

Instructions
 

To cure the rockfish:

  • Combine the sugar and salt to make the gravlax cure.
  • Combine the sugar and salt to make the gravlax cure.
  • Scatter the grated raw beets over the fish. At this point you could also lay fresh dill down.
  • Put the two pieces beet sides together and wrap very tightly in plastic wrap.
  • Weigh the whole thing down and refrigerate for 48 hours, turning every 12 hours or so to distribute the fluids.
  • Remove the beets, rinse the fish, pat dry, and slice thin. Serve as you desire!
  • To store, keep wrapped tightly in the fridge for 1 week or in the freezer for 2 months.

Caraway Cream Schmear

  • Stir 1 tablespoon toasted caraway seeds into 1 cup sour cream and refrigerate for at least 1 hour or overnight.
  • Press through a sieve to remove the seeds.
  • For a lighter cured version, serve as an appetizer with pickled onion and cucumber.