Best Arctic Char Gravlaks With Cucumber Jelly Recipe Epicuriouscom Recipes
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.
ARCTIC CHAR WITH CUCUMBER-FETA RELISH AND JALAPEñO-GOAT CHEESE HUSH PUPPIES
Categories Quick & Easy Dinner Feta Seafood Cucumber Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- For relish:
- Toss first 7 ingredients in medium bowl. Season relish with salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
- For fish:
- Sprinkle fish on both sides with salt and freshly ground pepper. Heat oil in heavy large skillet over medium-high heat. Place fish, skin side down, in skillet. Cook until skin is brown, occasionally flattening with spatula to prevent curling, about 4 minutes. Turn fish over. Cook until just opaque in center, about 1 minute.
- Using slotted spoon, mound relish on plates. Top with fish, skin side up. Arrange hush puppies alongside and serve.
ARCTIC CHAR GRAVLAX WITH WHITE GRAPEFRUIT
Gravlax, typically made with salmon, gets an aromatic twist with grapefruit zest and crushed green peppercorns. Plan to make this at least 3 days ahead to let the fish cure.
Provided by The Bon Appétit Test Kitchen
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Place arctic char skin side down on a large piece of plastic wrap. Mix 3 tablespoons grapefruit zest, 3 tablespoons salt, both sugars, 1 tablespoon crushed green peppercorns, and crushed juniper berries in a small bowl; sprinkle mixture over fish, spreading evenly and pressing gently so spices adhere. Wrap plastic tightly around fish, then wrap with another large sheet of plastic. Gently poke 24 small holes through plastic (not fish) on both sides of fish with a thin skewer or the tip of a sharp knife to allow juices to escape. Put fish on a rimmed baking sheet. Top with another rimmed baking sheet; weigh it down with two 15-ounce canned goods. Refrigerate for 2 days, turning fish after 1 day.
- Remove canned goods and top baking sheet. Unwrap and discard plastic, keeping cure intact. Rewrap in clean plastic and poke holes in plastic as before. Place in a clean resealable plastic bag; refrigerate, skin side up. Chill for 1 more day. Gently scrape off cure.
- Whisk crème fraîche, 2 teaspoons dill, and remaining 1 teaspoon crushed green peppercorns in a small bowl. Season with salt. Thinly slice gravlax on a diagonal and serve on crackers. Top with crème fraîche and garnish with remaining 2 teaspoons grapefruit zest and 1 teaspoon dill.
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Arctic char gravlaks with cucumber jelly is a classic Scandinavian dish that has gained popularity all over the world. This dish comprises of raw Arctic char with a delicious blend of spices and herbs. It is usually served with a tangy cucumber jelly on top, which adds a unique and refreshing taste to the dish.
Arctic char is a cold-water fish that is found in the Arctic and sub-Arctic regions of the world. It is a close relative of salmon and trout and can be cooked in a variety of ways. For this recipe, the Arctic char is cured in a mixture of salt, sugar, and spices to create a deliciously tender and flavorful dish.
The cucumber jelly that accompanies the Arctic char is made using fresh cucumbers, sugar, and gelatin. The combination of sweet and tangy flavors of the cucumber jelly complements the delicate taste of the Arctic char perfectly.
This dish is often served as an appetizer in Scandinavian countries, where it is typically accompanied by bread or crackers. The arctic char gravlaks with cucumber jelly recipe can be found on the Epicurious.com recipes site.
Ingredients for Arctic char gravlaks with cucumber jelly recipe:
1. 1-pound Arctic char fillet
2. 2 tablespoons sea salt
3. 2 tablespoons brown sugar
4. 1 tablespoon freshly grated ginger
5. 1 tablespoon freshly grated horseradish
6. 1 tablespoon Dijon mustard
7. 1 teaspoon freshly ground black pepper
8. 1/4 cup chopped fresh dill
9. 1/4 cup chopped fresh parsley
For the cucumber jelly:
1. 1 1/2 cups peeled diced cucumber
2. 1/2 cup water
3. 1/2 cup white wine vinegar
4. 1/3 cup sugar
5. 1 envelope unflavored gelatin
6. 1/4 teaspoon salt
Instructions:
1. To begin, rinse the Arctic char fillet and pat it dry with a paper towel.
2. Mix together the sea salt, brown sugar, ginger, horseradish, Dijon mustard, and black pepper in a small bowl until well combined.
3. Spread the mixture evenly over both sides of the Arctic char fillet.
4. Sprinkle the chopped dill and parsley over the top of the fillet, pressing lightly to adhere.
5. Place the fillet in a shallow dish and cover with plastic wrap. Place in the refrigerator for at least 24 hours, but up to 48 hours.
6. After the Arctic char has cured, remove it from the refrigerator and use a sharp knife to slice it thinly on the diagonal.
7. Arrange the slices on a platter and drizzle the cucumber jelly over the top.
8. To make the cucumber jelly, combine the diced cucumber, water, white wine vinegar, sugar, and salt in a small saucepan.
9. Bring the mixture to a simmer over medium-high heat. Cook for 5 minutes, stirring occasionally.
10. Remove from the heat and sprinkle the gelatin over the top of the mixture, stirring until dissolved.
11. Let the jelly cool to room temperature, stirring occasionally.
12. Place the jelly in the refrigerator for at least 2 hours, until it has set.
13. Serve the arctic char gravlaks with cucumber jelly immediately, garnished with a sprig of fresh dill or parsley.
In conclusion, Arctic char gravlaks with cucumber jelly is a unique dish that offers a taste of Scandinavian cuisine. This dish showcases the delicate flavors of Arctic char and is enhanced by the tangy and refreshing cucumber jelly. The recipe is simple to follow and is perfect for entertaining guests or as a light and healthy snack.
Valuable Tips When Making Arctic Char Gravlaks with Cucumber Jelly Recipe from Epicurious
If you are looking for a new way to impress your guests or just want to try something different, making Arctic Char Gravlaks with Cucumber Jelly could be the perfect recipe for you. With its delicate flavor and unique texture, this recipe is sure to delight all of your senses. However, before you jump straight into the kitchen and start preparing your ingredients, there are some valuable tips that you need to keep in mind. Here are some tips to help you make the best Arctic Char Gravlaks with Cucumber Jelly recipe:
1. Use Fresh Ingredients
The key to making delicious gravlaks with cucumber jelly is using fresh, high-quality ingredients. For this recipe, make sure you get fresh arctic char, dill, cucumbers, and lemons. Check the expiration dates of your ingredients and make sure your fish is properly refrigerated before use. If your ingredients are stale or past their expiration date, the flavor and texture of the dish will be affected, and it may not turn out as well as you expect.
2. Choose the Right Cucumber
When it comes to making cucumber jelly, the type of cucumber you use matters. English or seedless cucumbers are the best options as they have a milder flavor and fewer seeds. Avoid using regular cucumbers as they contain more water and can make your jelly more watery.
3. Use Good-Quality Salt
Salt is a crucial ingredient in gravlaks, as it helps to cure and preserve the fish while adding flavor. To ensure the best possible flavor, use high-quality, unrefined sea salt. Kosher salt can also be a good alternative.
4. Get the Marinade Right
The marinade is what sets the flavor of the gravlaks apart. For this recipe, you will need to combine sugar, salt, dill, and lemon zest. Make sure you mix the ingredients well and that the sugar and salt are evenly distributed. Using too much salt can make the dish too salty, while using too much sugar can make it too sweet. Finding the right balance is key to making perfect gravlaks.
5. Pat Dry the Fish
Before you start marinating your fish, make sure it is completely dry. Pat it dry with paper towels to remove any excess moisture. This will help the marinade stick to the fish more effectively, and it will also prevent it from becoming too watery.
6. Refrigerate Properly
After you have prepared your gravlaks, it is important to refrigerate it properly. Cover it with plastic wrap and place it in the refrigerator for 48 hours. During this time, the salt and sugar in the marinade will slowly cure the fish.
7. Slice with a Sharp Knife
When it comes to slicing your gravlaks, you will need a sharp, non-serrated knife. A sharp knife will allow you to slice the fish precisely and evenly. If your knife is dull, it can damage the texture of the fish and make it more difficult to cut.
8. Make the Cucumber Jelly in Advance
To save time, you may want to make the cucumber jelly in advance. This will allow you to focus on preparing the gravlaks without having to worry about the jelly. Keep in mind that the jelly needs to be refrigerated for several hours before serving in order to set properly.
9. Garnish with Fresh Herbs
To elevate the presentation of your gravlaks, consider garnishing it with fresh herbs such as dill or microgreens. These will add color and texture to the dish while also complementing the flavors.
10. Serve the Dish Chilled
Arctic Char Gravlaks with Cucumber Jelly should be served chilled for the best flavor and texture. This will also help to enhance the delicate flavor of the fish and ensure that the cucumber jelly maintains its shape.
In conclusion, making Arctic Char Gravlaks with Cucumber Jelly is a unique and flavorsome dish that will impress your guests. By following these valuable tips, you will be able to make the best possible version of this dish. Remember to use fresh ingredients, choose the right cucumber, get the marinade right, pat dry the fish, refrigerate properly, slice with a sharp knife, make the cucumber jelly in advance, garnish with fresh herbs, and serve the dish chilled. With these tips, you are sure to create a delicious and impressive dish that everyone will love.