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cured grouper blini ©️ Nel Brouwer-van den Bergh

Cured grouper

4 from 1 vote
Prep Time 2 d
Total Time 2 d
Course Appetizer, Lunch, starter
Cuisine fusion, Scandinavian
Servings 10


For the curing

  • 2 lbs (900 g) grouper fillet
  • 2.3 oz (65 g) kosher or sea salt
  • 1.3 oz (35 g) sugar
  • 1 bunch dill
  • 1/2 tsp pepper


How to cure

  • Wash the fresh fillets and dry them on a kitchen towel
  • wrap them in plastic wrap and then in a zip lock bag. Package tightly
  • Freeze the fillets at -20 C for 7 days or one day at -31 C if you would have such a freezer
  • After 7 days, take the fillets out.
  • prepare the salt, sugar and ground pepper mixture
  • on the bottom of an oblong shaped container, place a third of the mixture and some dill stalks
  • Place halve of the fillets skin side down on this mixture. Then take another third of the sugar/pepper/salt mixture and sprinkle over the meat side. Add the washed and dried dill on this as well.
  • Then place the other fillets with the meat side down on the bottom fillets. Cover with remaining mixture and with remaining dill. For thick fillets also rub the sides. Cover with plastic wrap.
  • Place a heave weighted pan or the like on the fillets and turn once after a full day.
  • Liquid is coming from the fish after a day and more so after 2 days. Discard this liquid
  • Clean the fillets a little with a spoon or the back of a cooks knife
  • Freeze them for 30 minutes to firm up the meat further
  • Then with a sharp knife, cut thin slices of cured fish and collect on a plate
  • You may also place these on plastic wrap, place the serving platter upside down on top and turn the whole thing having the plastic wrap keeping things in place
  • You can decorate with some micro greens or serve the cured grouper with some creme fraiche or double cream on a blini, a savory pancake from Russia.


Method: no heat treatment, cured
Food allergy & intolerance information: fish
Keyword blini, creme fraiche, cured, grouper, heavy cream
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