direction. wrap the fish tightly in at least three layers of plastic film. gently press when wrapping to get out as much air as possible. place the fish on a dish and put it in the refrigerator for 48 hours.
turn the fish every twelve hours.
whisk the ingredients together, except the grape seed oil, until they are well mixed. continue to whisk when you little by little add some oil until the sauce has got the right consistency.
take the fish out of the plastic and put it on a cutting board. wipe the fish gently with damp kitchen paper to remove the remains of sugar and salt. wipe again with dry 