Moutarde Parizot
Poulbot
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La Belle Cuisine - More Fish Recipes

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Mustard Seed Tree
Shamp, Cindy
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Marinated Halibut with Mustard Sauce
Watergate Terrace Restaurant & Bar - Washington, D.C.
Gourmet Archives

Two 1-pound halibut fillets, skinned
1/4 cup salt
1/4 cup sugar
1 tablespoon crushed fennel seed
10 white peppercorns, crushed
1 1/2 cups snipped fresh dill

Sauce:
2 tablespoons Dijon-style mustard
1 teaspoon malt vinegar
2 teaspoons sugar
1/2 cup olive oil
2 tablespoons snipped fresh dill

In a ceramic or glass dish just large enough to hold one of the halibut fillets, sprinkle 1 tablespoon of the salt and 1 tablespoon sugar, arrange one of the halibut fillets in the dish and sprinkle with 2 tablespoons of the remaining salt, 2 tablespoons of the remaining sugar, the fennel seeds and the peppercorns. Sprinkle halibut with dill and arrange remaining fillet over the dill. Sprinkle halibut with remaining 1 tablespoon salt and remaining 1 tablespoon sugar and cover it with plastic wrap. Weight the halibut with a 2 1/2-pound weight and let it marinate, chilled, turning it every 12 hours, for 48 hours.
Rinse halibut, pat it dry, and cut it diagonally into 1/4-inch slices. Arrange decoratively on a platter.
Make the sauce: In a small bowl combine mustard, vinegar, and sugar, add the oil, a few drops at a time, whisking, and whisk sauce until it is thick. Stir in the dill and salt and pepper to taste. Transfer sauce to a sauceboat and serve it with marinated halibut.