ARCTIC CHAR GRAVLAKS WITH CUCUMBER JELLY
Gravlaks - fish cured with salt, sugar, and dill - is usually made with salmon, but we like the milder flavor of arctic char for this particular dish. Keep in mind before starting to cure your fish that you will need to turn it every 12 hours for a total of 36 hours.
Yield Makes 6 first-course servings
Number Of Ingredients 11
Steps:
- Pat fish dry, then transfer, skin side up, to a large sheet of plastic wrap. Stir together sugar, salt, and pepper, then rub 3 tablespoons of mixture onto skin of fish. Turn fish over and thickly coat with remaining sugar mixture, then pack dill on top.
- Wrap fish tightly in 2 or 3 layers of plastic wrap (to prevent leakage; salt mixture will liquefy as fish cures) and transfer to a large shallow baking pan. Put another baking pan or a cutting board on top of fish and weight down with 3 or 4 full cans (about 3 lb total). Let fish cure, chilled, turning wrapped fillet over roughly every 12 hours and then replacing weight, for 36 hours total.
- Peel cucumbers, making sure to remove all green (for a clearer jelly), then halve lengthwise and core. Coarsely chop cucumbers and purée in a food processor until smooth, then drain in a large fine-mesh sieve set over a bowl, pressing hard on solids to extract 2 cups liquid. Discard solids.
- Stir together salt and 1/2 cup cucumber liquid in a small saucepan and sprinkle with gelatin. Let stand 1 minute to soften, then heat over moderate heat, stirring, just until gelatin is dissolved, about 2 minutes. Cool mixture to room temperature, then stir into remaining 1 1/2 cups cucumber liquid along with vinegar. Pour mixture into an 8-inch square glass baking dish and sprinkle with dill fronds, pressing gently to submerge. Chill, covered, until set, at least 8 hours.
- Unwrap gravlaks, discarding liquid, and gently scrape off dill. Transfer gravlaks, skin side down, to a cutting board. Holding a very sharp long thin-bladed knife at a 30-degree angle, cut gravlaks across the grain into very thin slices, being careful not to cut through skin. Discard skin.
- Cut jelly into 6 pieces and divide among 6 plates with a metal spatula. Serve with several slices of gravlaks.
GRAVLAKS WITH SWEET MUSTARD SAUCE
Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking. _Viestad also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page. Traditional gravlaks is made from two whole salmon fillets and flavored only with salt, sugar, dill, and pepper. If the fish is good, there is nothing better. The gravlaks found in American markets is normally very mild, sometimes slightly scented, often with dried dill. Fresh dill has a taste that is discreet and subtle; it flavors the salmon nicely without competing with the fish's own flavors. Some cookbooks suggest freezing the salmon before you prepare it, to get rid of harmful microorganisms; with modern hygienic treatment of fish, this should not be a big issue. If you do freeze it, do it after it has been cured. Some of the proteins that may be damaged when freezing fresh fish will have broken down in the cured fish, so gravlaks can stand up to freezing better than fresh salmon can. The gravlaks will keep for up to 1 week in the refrigerator. Gravlaks is normally served as one of many cold dishes in a buffet or smorgasbord. Serve with Sweet Mustard Sauce and scrambled eggs and dark rye bread for open-faced sandwiches, or with pickles and capers.
Provided by Andreas Viestad
Categories Mustard Marinate Salmon Dill Seed
Yield Makes 12 main-course or 20 appetizer servings
Number Of Ingredients 7
Steps:
- Rinse the fillets in cold water and pat them dry with paper towels. Combine the salt and sugar, and rub the flesh side of the fish with the mixture. Place one fillet skin side down in a deep dish just big enough to hold the fillets. Scatter the pepper, fresh dill, and dill seeds over it. Place the other fillet skin side up on top. Cover the dish with plastic wrap and place a heavy weight, such as two heavy dishes or a saucepan, on top of the fish. Refrigerate for 3 to 4 days, turning the fish every 12 hours and basting it with the brine that accumulates in the dish.
- To serve, discard the brining liquid and brush off the dill. Slice the fish into thin slices on the diagonal with a sharp thin knife. The flesh from the tail will be leaner than the flesh from the belly. Serve with the mustard sauce.
SCALLION CRUSTED ARTIC CHAR
Provided by Ian Knauer
Categories Fish Broil Valentine's Day Quick & Easy Dinner Mayonnaise Anniversary Green Onion/Scallion Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 3
Steps:
- Preheat broiler. Line rack of broiler pan with foil.
- Finely chop scallions and stir together with mayonnaise. Pat fillets dry. Place fillets, skin sides down, on broiler pan and season each fillet with a generous pinch of salt and pepper. Spread scallion mixture evenly over tops of fillets.
- Broil 3 to 4 inches from heat until scallions are slightly charred and fish is just cooked through, about 8 minutes.
ARCTIC CHAR WITH CUCUMBER-FETA RELISH AND JALAPEñO-GOAT CHEESE HUSH PUPPIES
Categories Quick & Easy Dinner Feta Seafood Cucumber Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- For relish:
- Toss first 7 ingredients in medium bowl. Season relish with salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
- For fish:
- Sprinkle fish on both sides with salt and freshly ground pepper. Heat oil in heavy large skillet over medium-high heat. Place fish, skin side down, in skillet. Cook until skin is brown, occasionally flattening with spatula to prevent curling, about 4 minutes. Turn fish over. Cook until just opaque in center, about 1 minute.
- Using slotted spoon, mound relish on plates. Top with fish, skin side up. Arrange hush puppies alongside and serve.
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