MOROCCAN SPICE BLEND
For years, we've enjoyed dishes flavored with this version of ras el hanout, a Moroccan spice blend we use on everything from lamb stew to scrambled eggs. -Carol Ward, Deming, New Mexico
Provided by Taste of Home
Time 5m
Yield 1/4 cup.
Number Of Ingredients 10
Steps:
- Combine all ingredients; store in an airtight container.
Nutrition Facts : Calories 3 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 197mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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
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
GRAVLAX
A standard on our holiday table, either Christmas Eve or New Year's Eve. You don't have to buy smoked salmon - you can make your own gravlax. This version is very delicious. Count on refrigerating the gravlax with the spices and dill for 3-4 days before serving. Of Scandinavian origin.
Provided by evelynathens
Categories Christmas
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the fillets in cold water and pat them dry with paper towels.
- Crush the caraway seeds, aniseed, juniper berries, red pepper flakes, and black peppercorns using a mortar and pestle.
- Or place the spices on a cutting board or other hard surface and crush them with the underside of a heavy skillet.
- Combine with the salt, sugar, and dill.
- Place one of the fillets skin side down in a deep ceramic dish just big enough to hold the fillets.
- Rub the fillet with half the spice and dill mixture.
- Rub the other fillet with the remaining mixture and place it skin side up on top of the first, creating a salmon'sandwich' with all the spices and dill in-between.
- Pour the aquavit on top, cover the dish with plastic wrap, and place a heavy weight, such as two heavy plates 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, dust off some of the spices and slice the fish into thin slices, on the diagonal- the way they cut smoked salmon, with a sharp thin knife.
- Serve with mustard sauce and dark rye bread, for open-faced sandwiches, or with mustard, pickles, and capers.
Nutrition Facts : Calories 198.5, Fat 5.5, SaturatedFat 0.9, Cholesterol 78.8, Sodium 3590.4, Carbohydrate 5.2, Fiber 0.6, Sugar 4.2, Protein 30.6
EASY GRAVLAX
We seasoned the gravlax with coriander and white peppercorns, but you may use juniper berries, caraway seeds, or grated lemon peel. Serve with salmon roe, snipped chives, and a dollop of creme fraiche atop our Curry Waffles.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Combine the sugar, salt, peppercorns, and coriander seeds in a small bowl. Set aside. Place the salmon fillets on a parchment-lined work surface, and remove any remaining bones.
- Cover the flesh side of each with the spice mixture, gently rubbing it onto the flesh.
- Spread the dill on top of the spices; pour the aquavit or vodka over the dill.
- Place one fillet on top of the other, and wrap tightly in plastic wrap.
- Place the wrapped fillets in a glass or enamel pan. Place a heavy object, such as a canned good, in a smaller pan, and place on top of the fish. Transfer both pans to the refrigerator, and chill for 12 hours. Remove the fish from the pan; pour off the liquid that has accumulated in the pan and discard. Turn the fish over, and place the weighted pan back on top of the fish. Continue to refrigerate for 3 more days, turning the fish over every 12 hours.
- After 3 days, remove and discard the plastic wrap. Scrape the dill and spices from the surface of both fillets. To serve, slice each fillet on the diagonal, as thinly as possible. Wrap the remaining gravlax in plastic wrap, and store in the refrigerator for up to 3 days.
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