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Marinated Halibut with Mustard Sauce



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Mustard Row
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Lee, Viola
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Marinated Halibut with
Mustard Sauce

Watergate Terrace Restaurant & Bar
Washington, D.C.
Gourmet Archives

Two 1-pound halibut fillets, skinned
1/4 cup salt
1/4 cup sugar
1 tablespoon crushed fennel seed
10 white peppercorns, crushed
1 1/2 cups snipped fresh dill

2 tablespoons Dijon-style mustard
1 teaspoon malt vinegar
2 teaspoons sugar
1/2 cup olive oil
2 tablespoons snipped fresh dill

In a ceramic or glass dish just large enough to hold one of the halibut
fillets, sprinkle 1 tablespoon of the salt and 1 tablespoon sugar, arrange
one of the halibut fillets in the dish and sprinkle with 2 tablespoons of
the remaining salt, 2 tablespoons of the remaining sugar, the fennel
seeds and the peppercorns. Sprinkle the halibut with dill and arrange
remaining fillet over the dill. Sprinkle halibut with the remaining 1
tablespoon salt and remaining 1 tablespoon sugar and cover it with
plastic wrap. Weight the halibut with a 2 1/2-pound weight and let it
marinate, chilled, turning it every 12 hours, for 48 hours.
Rinse the halibut, pat it dry, and cut it diagonally into 1/4-inch slices.
Arrange decoratively on a platter.

Make the sauce
: In a small bowl combine mustard, vinegar, and sugar,
add the oil, a few drops at a time, whisking, and whisk sauce until it is
thick. Stir in the dill and salt and pepper to taste. Transfer sauce to a
sauceboat and serve it with marinated halibut.

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