Best Vincent Hodginss Moroccan Spiced Gravlax Recipes

CITRUS-CURED GRAVLAX WITH TOASTED FENNEL SEEDS

Citrus-Cured Gravlax With Toasted Fennel Seeds image

Provided by Joan Nathan

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

3 to 4 tablespoons Cointreau or other orange liqueur
1 1/4 pounds salmon fillet with skin
3/4 cup sugar
3/4 cup coarse salt
1/2 tablespoon fennel seeds, toasted and crushed
Zest of 1 lemon, grated
Zest of 1 lime, grated
Zest of 1 orange, grated
2 thyme sprigs, leaves crushed
1 dried bay leaf, crumbled
Citrus crème fraîche, for garnish. (see recipe)

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

MOROCCAN SPICE BLEND

Moroccan Spice Blend image

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

Ingredients

1-1/4 teaspoons ground allspice
2 teaspoons ground nutmeg
1-1/2 teaspoons coarsely ground pepper
1-1/2 teaspoons ground mace
1 teaspoon ground cinnamon
1-1/2 teaspoons ground cardamom
2 teaspoons ground ginger
2 teaspoons salt
1 teaspoon ground turmeric
1/8 teaspoon saffron threads or 1/2 teaspoon additional ground turmeric

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

Vincent Hodgins's Moroccan Spiced Gravlax image

Provided by Mark Bittman

Categories appetizer

Time 15m

Yield at least 12 servings

Number Of Ingredients 12

Ingredients

1 tablespoon fennel seeds
1 tablespoon anise seeds
1 tablespoon caraway seeds
1 tablespoon coriander seeds
2 teaspoons cumin seeds
1 clove
1 cardamom pod
1 teaspoon ground cinnamon
1/4 cup sugar
1/4 cup salt
2 tablespoons fresh cracked black pepper
1 2- to 3-pound fillet of salmon, pin bones removed

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

GRAVLAX WITH MUSTARD SAUCE

Gravlax with Mustard Sauce image

Provided by Bobby Flay

Time P1DT6h

Number Of Ingredients 14

Ingredients

1/2 cup salt
1/2 cup sugar
2 tablespoons cracked white peppercorns
2 to3 pounds fresh salmon filets (preferably center piece, skin on)
3 bunches fresh dill
Mustard sauce, recipe follows
1 tablespoon sweet mustard
1 teaspoon French mustard
2 teaspoons sugar
1 1/2 tablespoons white wine vinegar
Salt
Pepper
3/4 cup salad oil
1/4 cup chopped dill

Steps:

Mix salt, sugar and white peppercorns. Take a handful and rub it on both sides of the salmon. Place the salmon in a dish and sprinkle the rest of the mix on top.
Cover the salmon with dill and let it stand for six hours at room temperature.
Put in the refrigerator for 24 to 30 hours, depending on how thick the salmon is.
To serve:
Slice the salmon off the skin in thin slices, and place them on a platter. Cut the skin in pieces, approximately 1/2-inch wide, and blacken the skins in a very hot cast iron skillet.
Decorate the platter with lemon, dill and skin.
Mix the mustards, sugar and vinegar and season with pinches of salt and pepper. Mix in the oil while you pour it in a steady stream. When the sauce has a mayonnaise-like consistency, stir in the chopped dill.

GRAVLAX

Gravlax image

Provided by Food Network

Categories appetizer

Time P2DT20m

Number Of Ingredients 12

Ingredients

1/3 cup salt
1/2 cup sugar
3 to 4 teaspoons crushed white peppercorns
3 to 4 pounds salmon fillet, preferably the middle cut, skin on
Lots of fresh dill
Hovmastarsas, sweet dill and mustard sauce, recipe follows
6 tablespoons Swedish style mustard (or 3 tablespoons American mustard and 3 tablespoons Dijon mustard)
4 tablespoons sugar
1 to 2 tablespoons red wine vinegar
3/4 cup pure vegetable oil
Salt and white pepper
Plenty of chopped dill

Steps:

Mix salt, sugar and pepper. Rub the fish with the mixture. Add dill. Wrap in foil and put in a dish. Refrigerate for 36 to 48 hours, with a light weight on top of the fish. Turn the salmon several times.
Before serving, scrape off the dill and seasoning and cut into thin slices on the diagonal.
Serve with Hovmastarsas, sweet dill and mustard sauce.
Whisk together mustard, sugar and vinegar. Add salt and pepper to taste. Add the oil in a thin stream, stirring constantly. Add the chopped dill. Store in refrigerator.