Lightly cured Norwegian Halibut with  Lemon, Riesling & Elderflower

Lightly cured Norwegian Halibut with Lemon, Riesling & Elderflower

It's not just the Peruvians who love a fast fish cure; we Norwegians have a penchant for light ceviche-style cures that sing of summer and relaxed, no-cook evenings outdoors. Serve this with a chilled glass of German or Austrian Riesling as a starter.

Difficulty Medium
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Ingredients

Number of servings

Procedure

  • Slice the halibut into 5mm thick pieces, as if you were slicing salmon for gravlaks.

  • Arrange in a large dish and in a separate bowl mix the riesling vinegar, fructose, zest of 1 lemon and season to taste. It should taste quite sweet and sharp, if there's not enough kick to the riesling vinegar then add the juice of the extra zested lemon.

  • Pour this over the halibut slices, and using your hands, gently mix the marinade into the fish, being careful not to break up the flesh of the fish.

  • Chill in the fridge for 20 minutes and serve either arranged on a long platter or on individual plates.

  • Sprinkle dried elderflowers on top of the cured halibut and serve with pickles.