The Féra from Lake Geneva Marinated Like a Gravlax

Ingredients:

• 2 lbs Féra fillets, skin on
• 1/4 cup coarse salt
• 1/4 cup granulated sugar
• 2 tbsp freshly ground black pepper
• 1/4 cup Aquavit
• 1/4 cup chopped fresh dill
• Zest of 1 lemon

Instructions:

1. Combine the salt, sugar, and pepper in a small bowl.
2. Rinse the Féra fillets under cold water and pat dry with paper towels.
3. Place one fillet, skin side down, in a glass baking dish or non-reactive container.
4. Sprinkle half of the salt and sugar mixture over the fillet.
5. Drizzle half the Aquavit over the fish, then sprinkle with half the dill and half the lemon zest.
6. Place the second fillet, skin side up, on top of the first fillet.
7. Sprinkle the remaining salt and sugar mixture over the fish.
8. Drizzle the remaining Aquavit over the fish, then sprinkle with the remaining dill and lemon zest.
9. Cover the dish with plastic wrap and weigh down with a heavy object.
10. Refrigerate for at least 24 hours, flipping the fish every 8 hours.
11. Remove the fillets from the marinade and rinse under cold water.
12. Pat dry with paper towels and slice thinly on the bias.

Serving Suggestions:

Arrange the sliced Féra on a platter with some rye bread, crème fraîche, and sliced cucumbers. Garnish with additional fresh dill, if desired. Serve as an appetizer or light lunch.

Verdict:

This marinated Féra is a delicious, elegant dish that showcases the wonderful flavor of this freshwater fish. The mixture of salt, sugar, and Aquavit gives the fish a subtle sweetness and complex flavor, while the dill and lemon zest add bright, fresh notes. Serve with rye bread and crème fraîche for a classic Scandinavian pairing.