Fish:

• 400 g halibut fillet

• 200 g beets

• ½ tsp fennel seeds

• 2 tbsp salt

• 2 tbsp sugar

• ¼ tsp whole white peppercorns

• ½ lemon

• 2 sprigs fresh dill

Side Dish:
• 2 dl crème fraîche

• 15 g grated horseradish

• Salt and pepper to taste

• 2 small beets

• 1 tbsp freshly squeezed lemon juice

• 2 tbsp olive oil

For Serving:

• 2 handfuls of watercress

• Danish rye bread

1. Freeze the fish for 24 hours. Thaw it and place it in a deep dish.

2. Peel and finely grate the beets. Mix with fennel seeds, salt, sugar, peppercorns, and grated lemon zest. Spread this mixture over the fish, ensuring it is completely covered.

3. Place dill sprigs on top, cover the dish, and refrigerate for 12 hours. Remove, scrape off the curing mixture, flip the fish, cover it again with the mixture, and refrigerate for another 12 hours.

4. For the side dish, mix crème fraîche with grated horseradish. Season with salt and pepper to taste.

5. Peel and thinly slice the remaining beets, preferably with a mandolin. Marinate the slices in lemon juice, olive oil, salt, and pepper.

6. To serve, scrape the fish clean, pat it dry, and slice thinly. Arrange the slices on a plate with the marinated beet slices, horseradish cream, and watercress on top. Serve with toasted rye bread and extra horseradish cream.