GRAVADLAX
Cure your own salmon, Scandinavian-style, with dill, juniper, and lemon and serve with a mustard sauce
Provided by Barney Desmazery
Time P2D
Number Of Ingredients 12
Steps:
- Pat the salmon dry with kitchen paper and run your hands over the flesh to see if there are any stray small bones - if there are, use a pair of tweezers to pull them out. Set the salmon fillets aside.
- Tip the salt, sugar, peppercorns, lemon zest, juniper and dill into a food processor and blitz until you have a bright green, wet salt mixture or 'cure'. Unravel some cling film but keep it attached to the roll. Lay the first fillet of salmon skin-side down and then pack the cure over the flesh. Drizzle with gin, if using and top with the 2nd fillet, flesh-side down. Roll the sandwiched fillets tightly in cling film to create a package.
- Place the fish in a shallow baking dish or shallow-sided tray and lay another tray on top. Weigh the tray down with a couple of tins or bottles and place in the fridge for at least 48 hrs or up to 4 days, turning the fish over every 12 hours or so. The longer you leave it, the more cured it will become.
- To make the sauce, tip all the sauce ingredients into a blender. Blitz until you have a thickened dressing.
- To serve, unwrap the fish and brush off the marinade with kitchen paper. Rinse it if you like. You can slice the fish classically into long thin slices, leaving the skin behind, or remove the skin it and slice it straight down. Serve the sliced fish on a large platter or individual plates with pumpernickel bread, dill and mustard sauce.
Nutrition Facts : Calories 288 calories, Fat 15.9 grams fat, SaturatedFat 2.5 grams saturated fat, Carbohydrate 15.2 grams carbohydrates, Sugar 15.2 grams sugar, Fiber 0.1 grams fiber, Protein 20.8 grams protein, Sodium 4.3 milligram of sodium
CITRUS-CURED SALMON GRAVADLAX
Gravadlax makes a stunning prepare-ahead starter or centrepiece for your New Year festivities
Provided by Gordon Ramsay
Categories Starter
Time 10h
Yield Serves 8-10 as a starter, more as part of a buffet
Number Of Ingredients 14
Steps:
- Tip all the ingredients for the salt mix into a food processor and whizz until everything is combined and the spices are completely ground.
- Stroke your hand along the salmon fillet to check for any stray bones. If you find any, pull them out with a pair of tweezers or small pliers.
- To skin the salmon fillet, lay the fish skin-side down with the tail end closest to you. Insert your knife at an angle at the tail end and cut through the flesh to the skin. Turn the blade so it's almost flat against the skin, then take hold of the skin with the other hand. Pull and wiggle the skin towards you so as to cut the fillet away. Halfway through removing the skin, hold the knife firmly and flip the fillet over. Gently lift the fillet away from the skin and discard the skin. Trim away the thinner part, plus any fat around the edges, so that the fillet has an even shape.
- Scatter about a third of the salt mix onto a large tray in a line about the size of the salmon fillet. Lay the salmon, skinned-side down, over the salt and pack the rest of the salt on top. Cover with cling film, put another tray on top and weigh it down with a few cans or an empty casserole dish. Leave in the fridge overnight or for at least 10 hrs.
- Under cold running water, wash the salt mix off the salmon fillet, then dry with kitchen paper. Finely chop the dill. Lay the salmon on a board and cover with the dill, pressing it down to pack it onto the salmon.
- If serving as a plated starter, use a sharp carving knife to cut the salmon straight down into fine slices, allowing 6 slices for each plate.
- To make the horseradish cream, whisk together the cream and crème fraîche. Add the horseradish, lemon juice and seasoning, then continue to whisk until thick. Dress the salad leaves in a little olive oil. You are now ready to plate up.
- Arrange a neat pile of baby salad leaves in the centre of each plate. Curl slices of the salmon into bow shapes around the leaves. Continue all the way around the plate in a petal fashion. Use 2 teaspoons to make small quenelles of horseradish cream and spoon each into each bowl.
Nutrition Facts : Calories 271 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 3.61 milligram of sodium
GRAVLAX
Unlike smoking, which dries and shrinks the fish, this pickling process allows the fish to stay moist and full-bodied. The gravlax can be refrigerated for up to two weeks. Serve gravlax thinly sliced on a piece of pumpernickel bread with dill butter (mix softened butter with chopped fresh dill).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 16
Number Of Ingredients 8
Steps:
- Place salmon fillets on a parchment-lined work surface. Remove any remaining bones from fillets. In a medium bowl, mix together anise seeds, caraway seeds, pepper, sugar, and salt.
- Place one fillet in a large glass or enamel pan. Cover with spice mixture. Spread dill on top of spices, then pour vodka or other liquor on top of dill. Place second fillet on top of the first, in the opposite direction (head to tail).
- Cover entire pan tightly with plastic wrap. Place a heavy object, such as a book or brick, into a smaller pan. Lay pan on top of fish to weigh it down, and place both pans in refrigerator.
- After 12 hours, remove fish from the pan, turn it over, and rewrap tightly with new plastic wrap. Replace weighted pan on top of fish. Continue to refrigerate for 2 1/2 to 3 1/2 more days, turning fish over every 12 hours.
- After 4 days, remove fish from refrigerator, unwrap, and transfer to a parchment-lined baking sheet. Remove top fillet, and scrape dill and spices from the surface of both fillets.
- To serve, slice each fillet on the diagonal into thin pieces.
VINCENT HODGINS'S MOROCCAN SPICED GRAVLAX
Provided by Mark Bittman
Categories appetizer
Time 15m
Yield at least 12 servings
Number Of Ingredients 12
Steps:
- Place the fennel, anise, caraway, coriander, cumin, clove and cardamom in a dry skillet, and toast over medium heat, shaking the pan frequently, until the mixture is aromatic, 1 to 2 minutes. Grind all the spices together, then mix with the cinnamon, sugar, salt and pepper. Place the salmon, skin side down, on a large sheet of plastic wrap. Cover the flesh side of the salmon with the spice mixture, making sure to coat it completely.
- Wrap the fish well, and refrigerate for 48 hours.
- Unwrap salmon, and rinse off the cure. Dry, then slice on the bias (see illustration). Serve plain or with lemon wedges, creme fraiche, sour cream or a light vinaigrette.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 3 grams, Sodium 238 milligrams, Sugar 4 grams, TransFat 0 grams
GRAVLAX
I think of making my own gravlax - the Nordic sugar-salt cured salmon - as the gentle, blue-square cooking analog of an intermediate ski trail: It's mostly easy, but requires some experience. While butchering a whole salmon and cold smoking what you've butchered are also exhilarating milestones in the life of an advancing home cook (both a little farther up the mountain and a little steeper on the run down), buying a nice fillet and burying it in salt, sugar and a carpet of chopped fresh dill for a few days is a great confidence-building day on the slopes, so to speak. The cured gravlax will last a solid five days once sliced, in the refrigerator. If a whole side of salmon is more than you need at once, the rest freezes very satisfactorily.
Provided by Gabrielle Hamilton
Categories brunch, dinner, lunch, seafood, main course
Time P5DT30m
Yield 10 to 12 servings (about 3 pounds)
Number Of Ingredients 10
Steps:
- Cure the salmon: Lay salmon skin-side down, flesh-side up in a glass or stainless-steel baking dish. (A large lasagna dish works well.) In a small bowl, toss together the salt, sugar and pepper until blended. Sprinkle the mixture over the salmon evenly, with abandon, until fully covered, as if under a blanket of snow. Use all of it.
- Spread all the chopped dill on top of the cure-covered salmon to make a thick, grassy carpet.
- Lay plastic wrap or parchment paper over the salmon to cover and press down, then place a heavy weight - such as a 2-gallon zip-top bag filled with water - on top, to weigh heavily on the curing fish. Refrigerate just like this, without disturbing, for 5 days, turning the salmon over midway through the cure - on Day 3 - then covering and weighting it again.
- To serve, mix together the softened butter, dill, shallot and mustard until well blended.
- Remove salmon from the cure, which has now become liquid, brushing off the dill with a paper towel, then set fillet on a cutting board.
- With a long, thin, beveled slicing knife tilted toward the horizon, slice salmon thinly, stopping short of cutting through the skin. Generally, you begin slicing a few inches from the tail end and you slice in the direction of the tail, moving your knife back, slice by slice, toward the fatter, wider belly portion of the fillet. The last slices are always hard to get. Once you have shingled the fillet, run your knife between skin and flesh, releasing all the slices, then transfer them to parchment until ready to serve.
- Spread the compound butter on bread, then drape sliced gravlax on top, and eat as open-faced sandwiches.
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