A piece of tuna weighing about 3 kg
2/3 cup of salt
1 tablespoon of Jamaican pepper
1/2 cup of sugar
1 tablespoon of white pepper in grain
6 tablespoons of cognac
2 sprigs of fresh dill
A piece of tuna weighing about 3 kg
2/3 cup of salt
1 tablespoon of Jamaican pepper
1/2 cup of sugar
1 tablespoon of white pepper in grain
6 tablespoons of cognac
2 sprigs of fresh dill
Clean the fish, removing all skin
Remove the bones, leaving it in two fillets
Mix salt, sugar, and Jamaican pepper
Season the fish with these ingredients and add cognac
Wash the dill and place 1/3 of it at the bottom of a bowl
Place a piece of tuna over the dill
Put 1/3 of the dill on top of the tuna and the other fillet of tuna on top of the dill, and cover with the remaining dill
Drizzle the seasoning with cognac on top
Cover the bowl
Leave the fish in the refrigerator for about 24 to 36 hours
Remove the fish and cut it into fine slices
Serve as a first course, with lemon gummies and thyme
Another tradition is to serve potatoes with dill as a side dish
This yields 15-20 portions.
