3 ½ pounds jack crevalle fillet; blood line removed
1 cup fresh fennel leaves picked
4 ounces kosher salt
4 ounces sugar
½ teaspoon curing salt
2 each lemons zested
1 ½ ounces sherry

Mix together the salt, sugar, curing salt, and lemon zest.  Wipe counter top with damp towel. Place a piece of plastic on counter and spread flat. In the middle of the piece of plastic wrap place a small handful of the salt mixture. Moisten jack fillet with sherry and sprinkle each side with fresh fennel leaves. Place the jack on the salt mixture and top with remaining salt. Tightly wrap the fillet in the plastic wrap, and place in a large baking dish. Place another baking dish on top of the fillet and place a heavy object in the top baking dish (a gallon of milk works well). Place in refrigerator. Turn jack fillet daily for three days. Test texture of the jack fillet before serving.

To serve, very quickly rinse fillet, and wipe off excess brine. Slice paper thin, on a bias. Serve with a cucumber salad.

Recipe from Chef Brian Landry of Borgne Restaurant, New Orleans, LA