CYRIL RENAUD'S CITRUS GRAVLAX
Provided by Mark Bittman
Categories quick, appetizer
Time 15m
Yield at least 12 servings
Number Of Ingredients 11
Steps:
- Mix together the salt, sugar, zests, juniper, coriander, dill and gin. Place the salmon, skin side down, on a large sheet of plastic wrap. Cover the flesh side of the salmon with the salt mixture, making sure to coat it completely.
- Wrap the fish well, and refrigerate for 12 to 24 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 light vinaigrette.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 7 grams, Carbohydrate 42 grams, Fat 13 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 495 milligrams, Sugar 39 grams
CITRUS-CURED GRAVLAX WITH TOASTED FENNEL SEEDS
Provided by Joan Nathan
Categories appetizer
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Rub Cointreau over flesh side of salmon. In a half-gallon zip-top plastic bag, combine sugar, salt and fennel. Add zests, thyme and bay leaf; mix well.
- Put salmon in bag, gently roll to coat, then press sugar-salt mixture into meat. Place plastic bag on a plate, put a weight on top (like a heavy skillet) and refrigerate overnight or for about 12 to 14 hours.
- When ready to serve, remove bag from refrigerator and thoroughly scrape off citrus-salt mixture, dabbing with a damp cloth if necessary. Before serving, slice gravlax paper-thin on a diagonal and serve on crackers, with a dollop of citrus crème fraîche with tarragon.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 4 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 2 grams, Sodium 243 milligrams, Sugar 18 grams
CITRUS GRAVLAX
Provided by Valerie Bertinelli
Time P1DT20m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Mix the salt, sugar, dill, lemon zest and grapefruit zest together in a bowl. Line a platter or small baking pan with plastic wrap and spread about a third of the salt mixture on top of the plastic in the general size and shape of the salmon. Lay the salmon on top and make 5 to 6 shallow slits into the flesh using the tip of a paring knife, then rub the orange liqueur on top. Sprinkle evenly with the remaining salt mixture and wrap the plastic over the fish to cover it completely. Place the wrapped salmon inside a ziptop bag, remove as much of the air as possible and seal the bag. Put a plate on top of the wrapped fish and weigh it down with a small can or something similar. Refrigerate for 24 hours (the fish will release some liquid as it sits).
- After 24 hours, scrape the salt mixture off the top of the fish and wipe the surface with a damp paper towel. Serve immediately or wrap in plastic and keep refrigerated up to 5 days.
- When ready to serve, use a very sharp knife to make thin slices on a bias. Serve with the Lemon Creme Fraiche, toast points, red onions and lemon wedges.
- Combine the creme fraiche, lemon zest and juice and chives in a small bowl; season with salt.
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
CITRUS-CURED SALMON GRAVADLAX
Gravadlax makes a stunning prepare-ahead starter or centrepiece for your New Year festivities
Provided by Gordon Ramsay
Categories Starter
Time 10h
Yield Serves 8-10 as a starter, more as part of a buffet
Number Of Ingredients 14
Steps:
- Tip all the ingredients for the salt mix into a food processor and whizz until everything is combined and the spices are completely ground.
- Stroke your hand along the salmon fillet to check for any stray bones. If you find any, pull them out with a pair of tweezers or small pliers.
- To skin the salmon fillet, lay the fish skin-side down with the tail end closest to you. Insert your knife at an angle at the tail end and cut through the flesh to the skin. Turn the blade so it's almost flat against the skin, then take hold of the skin with the other hand. Pull and wiggle the skin towards you so as to cut the fillet away. Halfway through removing the skin, hold the knife firmly and flip the fillet over. Gently lift the fillet away from the skin and discard the skin. Trim away the thinner part, plus any fat around the edges, so that the fillet has an even shape.
- Scatter about a third of the salt mix onto a large tray in a line about the size of the salmon fillet. Lay the salmon, skinned-side down, over the salt and pack the rest of the salt on top. Cover with cling film, put another tray on top and weigh it down with a few cans or an empty casserole dish. Leave in the fridge overnight or for at least 10 hrs.
- Under cold running water, wash the salt mix off the salmon fillet, then dry with kitchen paper. Finely chop the dill. Lay the salmon on a board and cover with the dill, pressing it down to pack it onto the salmon.
- If serving as a plated starter, use a sharp carving knife to cut the salmon straight down into fine slices, allowing 6 slices for each plate.
- To make the horseradish cream, whisk together the cream and crème fraîche. Add the horseradish, lemon juice and seasoning, then continue to whisk until thick. Dress the salad leaves in a little olive oil. You are now ready to plate up.
- Arrange a neat pile of baby salad leaves in the centre of each plate. Curl slices of the salmon into bow shapes around the leaves. Continue all the way around the plate in a petal fashion. Use 2 teaspoons to make small quenelles of horseradish cream and spoon each into each bowl.
Nutrition Facts : Calories 271 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 3.61 milligram of sodium
More about "citrus and dill gravlax recipes"
CITRUS DILL GRAVLAX – GF CHOW
From gfchow.com
5/5 (1)Category AppetizerCuisine American, JewishTotal Time 72 hrs 25 mins
MY BIGGEST ACCOMPLISHMENT OF 2018 WAS MAKING MY …
From bonappetit.com
Estimated Reading Time 4 mins
EASY CITRUS-DILL CURED SALMON (GRAVLAX) - INSANE IN THE …
From insaneinthebrine.com
Estimated Reading Time 5 mins
CURED SALMON GRAVLAX WITH CITRUS AND DILL RECIPE : SBS …
From sbs.com.au
CRANBERRY, GIN, AND DILL GRAVLAX | RECIPE | KITCHEN STORIES
From kitchenstories.com
37 CITRUS RECIPES WITH ORANGE, LEMON, LIME, AND …
From bonappetit.com
HOMEMADE GRAVLAX RECIPE (CURED SALMON) - THE SPRUCE …
From thespruceeats.com
GRAVLAX - EATINGWELL
From eatingwell.com
CITRUS-AND-DILL GRAVLAX RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
QUICK & EASY CITRUS AND DILL SALMON GRAVLAX RECIPE | COLES
From coles.com.au
CITRUS AND DILL GRAVLAX RECIPES- WIKIFOODHUB
From wikifoodhub.com
RECIPE: CITRUS AND DILL GRAVLAX WITH CAPER & HORSERADISH CREAM …
From styleathome.com
CITRUS AND DILL SALMON GRAVLAX | ALLRECIPES.COOKING
From allrecipes.cooking
DILLED GRAVLAX WITH MUSTARD SAUCE RECIPE | BON APPéTIT
From bonappetit.com
CITRUS AND DILL GRAVLOX | RECIPES
From chadlavi.github.io
CITRUS AND DILL GRAVLAX – GREASY LITTLE BIRDS
From greasylittlebirds.com
CITRUS AND DILL SALMON GRAVLAX - WOWFOOD.GURU
From wowfood.guru
You'll also love