Halibut Haskap Pastrami

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.