Written By Holly Brooke Edibles / Elsewhere / Must Have / Restaurants May 23, 2014 Halibut Gravadlax at Hudson’s on First SHARE VIA: Facebook Twitter PinterestOne of the most talked about items at Culinaire was the Halibut Gravadlax from Hudson’s on First. As I took that first bite I knew I’d be coming back for round two. If you’ve not heard of gravadlax (or gravlax) before, think of lox with a kick. The main difference is, where lox is cured in salt, gravadlax has the added sweetness of sugar and spice; sometimes juniper berry, horseradish, or pepper but generally its dill, lots of dill. It’s also typically made with salmon but here it was halibut and what a lovely, refreshing bite it was; delicate, eye catching and layered with flavor. It was so good in fact; I decided to take a drive up to Duncan to meet chef/owner Dan Hudson, creator of this little gem, and his wife Andrea.Originally from Leicestershire, England, Dan attributes his finely tuned skills to years of on-the-job experience and the good fortune of working with excellent head chefs. Andrea grew up in Mill Bay and met Dan eight years ago in England while they were both working at a 16th century coach house. She was serving, while completing her training in Hotel Management and he was cooking. They quickly realized their shared dream of owing their own business and set out to make it happen.Hudson’s on First Outer FacadeIt’s evident on walking in to their restaurant that the Hudson’s have created something special. Located close to downtown Duncan in a 106-year old fully restored heritage house, the space is intimate, elegant and comfortable. I sat with Chef Dan to discuss his halibut hit. “It’s really just simple, classic cooking.” He said. Though, I’m pretty sure it has a lot to do with smarts, a talent for balancing flavors and an eye for presentation. Regardless, whatever it is he’s embarked on, this dish, served as a starter on the menu, is proving to be a keeper.The idea came about after he had a whack of halibut leftover from a holiday event and not wanting to waste it, or freeze it he decided to cure it and make gravadlax. Having access to wild pacific halibut from his local wholesalers Cowichan Bay Seafood and Mad Dog Crabs is a bonus too, says Dan.To make the gravadlax, he cold cures the fish for two days by packing it with salt, sugar, lemon zest and fresh dill. It’s finished off with a delicate lemon peel puree, fresh grated Vancouver Island wasabi, toasted pine nuts and a drizzle of house made dill infused grape seed oil. The end taste is velvety, light and elegant. Lets just put it this way; Dan prepared me a full order (easily enough to share between three) and I ate it all. I couldn’t help myself.I’m looking forward to see what new creations their summer menu will offer. For now though, Dan sees no reason why the halibut shouldn’t stay. Andrea suggests pairing it with a light bodied white wine such as the 2012 Alegro from Unsworth Vineyards; a crisp, floral blend of Pinos Gris and Pinot Noir. 163 First Street Duncan, BCPhone: 250-597-0066 Fax: 250-597-0593 Email: email@example.com Website: Hudson’s On First Twitter: @HudsonsOnFirst Facebook: HudsonsOnFirst SHARE VIA: Facebook Twitter Pinterest Written By: Holly Brooke Holly Brooke is a true B.C. gal. Having lived on the west coast most of her life, except for several years in the Kootenay's where she canoed and fished and lived in a tipi, she's very much at home outdoors and in the kitchen. ... Read More You may also like Food / Recipes October 25, 2021 Sopa Paella Try the iconic Valencian dish as a hearty fall soup brimming with seafood and chorizo. We were going through a heat wave in Victoria when I ... Read More Food / Recipes October 25, 2021 It’s a Pancake Day! That crisp edge in the fall air stirs up a craving for comfort that sometimes only a stack of hot pancakes can deliver. So get your cast-iron pan ... Read More Breads / Food / How to Cook / Recipes July 13, 2021 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More EAT Magazine News / Food News January 28, 2021 CITY EATS February | March 2021 If you haven’t yet taken advantage of Victoria’s free local delivery program, Downtown Delivers, you have until February 15 to try it ... Read More Food News / Pantry / Review January 28, 2021 Some Like It Hot — A Hot Sauce Tasting Party A Hot Sauce Tasting Party Gillie Easdon gathered 15 local, house-made hot sauces and four brave souls to taste-test them. It was a mid-October, late ... Read More EAT Magazine News / Food News December 7, 2020 EAT’s 2020 Gift Guide EAT’s 2020 Gift Guide. Not just for the holidays! Bolen Books Flavor by Yotam Ottolenghi ($45.00) Cat’s Meow Trivet ($6.95) Book Seat ... Read More Comments are closed.