1 kg Greenland halibut fillet with skin
0,05 L gin
0,1 L tonic
500 g salt
500 g sugar
0,3 kg cream cheese
0,3 kg lambs lettuce
Defrost the cod and drain thoroughly
Mix the lemon and lime zest with salt and sugar, add the gin and tonic and cover the cod with the marinade. Leave to cure in the fridge for about 4 hours on a grid with no cover.
After curing, rinse the fillet and carefully pat dry with paper towels.
Cut the cured Nutaaq cod filet into thin slices.
Toast the bagels, spread the créme fraiche, season with salt and
pepper and garnish with thin slices of cucumber and the sliced Nutaaq fillet.
Serve the bagels with fresh lambs lettuce salad.