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Categories:Viewed: 169 - Published at: 6 years ago
Ingredients
- 1 tablespoon fennel seeds
- 1 small red onion, very thinly sliced
- Fennel fronds from 1 fennel bulb
- 1/4 cup kosher salt
- 2 tablespoons sugar
- One 2-pound striped bass fillet, with skin
- 1 cup grappa
- Toasted baguette slices, extra-virgin olive oil and coarse sea salt, for serving
Method
- In a small skillet, toast the fennel seeds over moderate heat until fragrant, about 1 minute.
- Let cool.
- On a rimmed baking sheet, spread the onion slices in the same shape as the fish fillet.
- Top the onions with most of the fennel fronds, reserving a few for garnish.
- In a small bowl, mix the salt with the sugar and fennel seeds and sprinkle over the fennel fronds.
- Set the fish on the curing mixture, skin side up, and pour the grappa over the fillet.
- Cover with plastic wrap.
- Set a baking sheet on top of the fish and weigh it down with heavy cans.
- Refrigerate for 24 to 36 hours.
- Unwrap the fish.
- Drain and scrape off the curing mixture; transfer the fish to a cutting board, skin side down.
- Using a thin-bladed knife and starting at the tail end, thinly slice the fish on the diagonal.
- Avoid the darker flesh near the skin.
- Serve the slices on toasts drizzled with olive oil and sprinkled lightly with coarse sea salt and fennel fronds.
