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.
BROILED ARCTIC CHAR WITH MARINATED CUCUMBER AND RADISH SALAD
As a rule, I stay away from making specific time promises because everyone moves at a different pace, and life gets in the way of a "20-minute recipe." But! I'm going to break my own rule and say that in 20 minutes or less you can have dinner on the table.
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the cucumber, radishes, oil, lemon juice, dill, poppy seeds, 1 teaspoon salt and 1/2 teaspoon pepper. Let sit, tossing occasionally, until the cucumbers and radishes soften slightly, 10 to 15 minutes.
- Meanwhile, cook the fish. Preheat your broiler to high. Line a baking sheet with aluminum foil and place the fish on top. Season with the cayenne pepper and 1 teaspoon each salt and black pepper. Broil until just barely opaque throughout, 3 to 5 minutes. Watch them like a hawk! They cook faster than you think and thin pieces cook super quickly.
- Serve the fish with the cucumber radish salad, sprinkled with dill, salt and black pepper.
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