Quick Pickled Sablefish

Recipe by Chef John Wahlke

Quick Pickled Sablefish

1 qt Sablefish, cut into ½” cubes

1 oz fennel, sliced

3 Dill sprigs

1 oz Carrots, sliced thin

1 oz Yellow onion, sliced thin

2 Garlic Clove

1 tsp Whole Black Peppercorn

3 tbsp Salt

1/3 C Vinegar

1/3 C White Wine

1 C Water

2 tbsp Granulated Sugar

Place all ingredients besides fish into a sauce pan. Bring to a simmer. Turn down and let cook for about 5 mins. Gently add the fish cubes and allow to cook for another 4 mins. Remove fish and allow to fully cool on a tray. Strain all other ingredients from the liquid.

Add 1/2 the strained ingredients to a 1qt mason jar and then add the fish. Add remaining ingredients to the jar.

Strain the liquid through a fine mesh strainer, then add the strained liquid to the jar until it is completely full. Tighten lid and leave in the fridge over night. This can be stored in the fridge for up to 7 days.