Everything Bagel Arctic Char Gravlax Recipes

ARCTIC CHAR GRAVLAKS WITH CUCUMBER JELLY

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.

GRAVLAX

Steps:

• Mix together the kosher salt, sugar, and peppercorns. Rub each side of the salmon thoroughly with the salt and sugar mixture and place them in a deep dish, on top of each other, with the dill in between. Wrap with plastic wrap and set aside at room temperature for about 1 to 2 hours.
• Place in the refrigerator and allow the salmon to cure for 24 hours. After 24 hours, flip them around so that the bottom piece of salmon is on top, and refrigerate for another 24 hours.
• After 48 hours, the salmon is ready to be sliced. Slice into paper-thin slices and serve with Mustard Sauce and toast.
• Serving suggestion: toasts .
• In the bowl of an electric mixer fitted with a whisk attachment, mix the mustards, water, and sugar. Add the oil slowly, constantly whisking. If you add to much oil at the same time, it might break. Season with vinegar, salt, and pepper.
• Yield: 24 servings, as an hors d'oeurve

GRAVLAX

Steps:

• Place one half, skin side down, in a large dish or casserole in which it can lie flat. Combine the salt, sugar and peppercorns and rub the flesh of the salmon very well with this mixture. Place the dill on top. Rub the rest of the salt-sugar-peppercorn mixture into the flesh of the second piece of salmon and place over the dill, skin side up, re-forming the salmon shape. Cover salmon with foil, then put a board or a large plate on top and weigh this down with canned goods. Refrigerate for 36 to 48 hours, turning the salmon over each day so that it cures evenly and basting with the liquid that accumulated from the curing process. Each time, weigh it down again. About 4 hours before the fish is done, make the sweet mustard sauce. To make the sauce, put the mustards, sugar, vinegar and oil in a small bowl and beat with a whisk until it has the consistency of a thin mayonnaise (the mustard thickens the liquid). Mix in the dill and refrigerate for 3 to 4 hours before serving to let the flavors mellow. At the end of the curing time, remove the fish from the liquid, scrape away the dill and the seasonings and dry it well in paper towels. To serve, place on a carving board and slice on the diagonal, detaching the flesh from the skin as you do. Serve with the sweet mustard sauce and buttered rye bread.

MARINATED ARCTIC CHAR WITH SALSA VERDE

Steps:

• Combine the olive oil, crushed red pepper, thyme, garlic and lemon zest in a medium bowl, and then massage over the fish. Sprinkle with salt, and set aside to marinate, 15 to 20 minutes.
• Rub off any excess herbs to prevent burning. Coat a medium saute pan with olive oil and bring to high heat. When the oil is hot, add the fish skin-side down. Resist the urge to try to move the fish. Cook 3 to 4 minutes, and then gently shake the pan to allow the fish to unstick itself. Carefully flip and continue cooking until just cooked through, about 4 minutes more. Serve with the Salsa Verde.
• Combine the vinegar, olive oil, pine nuts, dill, red pepper, salt, garlic, parsley, zucchini and onions in a medium bowl. Taste and season with more salt, if necessary. Serve at room temperature.