Cured Halibut

• 150 g sugar
• 150 g salt
• 1 fillet wild halibut

Mix the sugar and salt together. Place the halibut on a tray and cover all over with the sugar/salt mix, then put it in the fridge for 20 minutes.

Wash off the salt and sugar, then dry the fish on kitchen towel and portion it into four equal pieces weighing about 80 to 90g each.