Gravlaxsosa The Real Deal Recipes

GRAVLAX BY NIGELLA LAWSON

Steps:

• Place the salmon fillet, skin-side down, into a wide, shallow dish that fits the salmon snugly. (I used a 9X13 baking dish).
• Place the salt, sugar, mustard and gin into a small bowl and mix well until combined and a smooth paste is formed.
• Spread the mixture over the salmon to cover completely.
• Sprinkle the dill over the mustard paste. Press onto the paste so that no salmon flesh is visible.
• Carefully turn the fish over so that the skin is now facing up.
• Cover the dish with cling film/plastic wrap and press it down onto the top and edges of the fish before wrapping it around the sides of the dish. Repeat the process with another layer of cling film.
• Apply weight to the top of the fish to press it down into the dish, using filled jars or cans or any other weights.
• Transfer the fish to the fridge and leave for 2-3 days. (I did mine for the full 3 days).
• At serving time, remove the fish to a cutting board, skin-side down. Brush off the dill from the salmon.
• Using a sharp knife, carefully cut very thin diagonal slices of the salmon.
• Place on a serving dish and enjoy.
• Any remaining can be wrapped in cling film and refrigerated.

GRAVLAXSOSA (THE REAL DEAL)

Steps:

• In a 3 cup or larger bowl, whisk the 1st 8 ingredients to combine.
• Gradually add olive oil in a stream & whisk to combine well. Add salt & pepper to taste & refrigerate for 24 hrs to allow flavors to blend.
• NOTE: I use a wide-mouth jar w/screw-on lid + my immersion blender to make & store this in a single step.
• TO SERVE: Simplicity is the most-favored presentation - as a bruschetta-type appy where 1/2-in slices of baguette bread are spread w/cream cheese, topped w/very thinly sliced smoked salmon & then this sauce is spread over the salmon slices. A few tiny capers can be centered as an opt garnish.
• HINT: For never fail perfect slicing of smoked salmon, freeze the salmon to a near frozen state & use your sharpest knife to shave slices of desired thickness.

CARNE ASADA - THE REAL DEAL

Steps:

• In a large ziploc bag, place beer, oregano (rub between palms to crush while adding), cumin, orange juice, sugar and garlic. Add salt and pepper to taste, making it a bit on the salty side.
• Add red pepper flakes and achiote powder, if using. Achiote gives it a nice color and a subtle taste.
• Zip bag closed and shake or knead to blend all ingredients well.
• Add flank steak, zip closed and combine to saturate all sides of beef. Refrigerate at least one hour, turning and shaking bag from time to time.
• Drink rest of beer while meat is marinating.
• Place meat on hot grill, turning only once, about four minutes per side for medium well.
• When done to your liking, place meat on cutting board, let rest for a few minutes, then cut into small 1/2 inch pieces.
• Serve with warm corn and/or flour tortillas, guacamole, salsa and sour cream (or crema fresca). Beans and mexican rice on the side - see my recipe for the rice.

MARYLAND CRAB CAKES, THE REAL DEAL

Steps:

• Mix first 6 ingredients in a large bowl.
• CAREFULLY fold in crabmeat by hand into well blended ingredients, so as not to break up crab lumps.
• Add bread crumbs and, using hands, blend all ingredients -- still taking care to not break up lumps.
• Carefully form into 10 slightly flattened cakes.
• Refrigerate cakes several hours or overnight.
• Prepare by either frying in olive oil or butter, or broiling.
• Note: Frying in electric skillet in a little olive oil and butter for several minutes per side works very well for me.

GRAVADLAX

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.