Ernest’s at NAIT, North 49 Fruit, Eau Claire Distillery
part A
| ¼ c | kosher salt |
| ¼ c | granulated sugar |
| 1 lg | shallot, finely chopped |
| sm bunch | parsley, finely chopped |
| ½ c | frozen or fresh Haskap berries, crushed |
| 500g | skinless halibut fillet |
Part B
| 1½ T | coriander seed |
| 1 T | cracked black pepper |
| 1 t | ground paprika |
| ½ t | chili flakes |
| 2 T | molasses |
In a food processor, combine part A and mix until smooth, rub onto the halibut and wrap tightly. Place in the fridge for 12 hours, flip and cure for another 12 hours. Remove fish and pat dry.
Mix part B in a bowl (warm the molasses slightly to make it easier to work with).
Brush over halibut until it is well-coated, pressing spices into the fish.
Refrigerate uncovered for 18 hours.
Slice thinly to serve. Serves 8.