White Fish Gravlax
by YaDa Chef
Here is a great starter, light lunch or a fantastic item for your holiday buffet. If you have problems with gluten substitute the wheat bread for a flax or millet bread or leave it out entirely and eat on some mixed greens. Let me know how you like this.
141.747 grams or 5 oz white fish, bass, snapper-I used tilapia (sushi grade)
2 Tablespoons course salt
2 Tablespoons caster sugar
1 Tablespoon of ground black pepper
1/2 tsp ground allspice
1/2 tsp ground cloves
8-10 pieces of fresh dill fronds
mixture of 2 Tablespoons of soft butter and 2 Tablespoons of dijon mustard.
1 Cup watercress dress with simple vinegrette
Creme Fraiche or Sour Cream
mix all of the ingredients together except the dill. Liberally sprinkle on both
sides of the fish. Lay half of the dill in a glass container. Place the fish on top
and cover with rest of the dill. Leave out for 1-2 hours then cover and put in the refridgerator over night. Scrape off othe dill and excess salt mixture. Serve on dark bread rounds spread with the butter mustard mixture. Top with the dressed watercress and drizzle with cream fresh or sour cream.