Arctic Char Gravlaks With Cucumber Jelly Recipe Epicuriouscom

ARCTIC CHAR GRAVLAKS WITH CUCUMBER JELLY

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.

PICKLED ARCTIC CHAR WITH HORSERADISH CREAM AND LEMON-MARINATED CUCUMBER

Steps:

• Thinly sliced whole wheat bread (about 3 by 3-inches wide), as needed
• To make the Arctic Char: Thinly slice the Arctic char into 1/4-inch thick slices and rub them with kosher salt. In a bowl, whisk together the vinegar, sugar, and ginger. Put the arctic char in the vinegar mix and refrigerate for 1 hour.
• To make the Lemon-Marinated Cucumber Salad: Using a Japanese-style mandolin, julienne the cucumber and transfer to a bowl. Add the lemon juice and peel, sugar, and dill. Season with sea salt, to taste.
• To make the Horseradish Cream: In a bowl, whisk together all of the ingredients and season with salt and pepper, to taste.
• To serve, spread the bread slices with the cream and top with the Arctic char and cucumber salad.

ARCTIC CHAR GRAVLAKS WITH CUCUMBER JELLY

Steps:

• Make gravlaks: 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 the 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 backing pan on a cutting board on top of the fish and weight downn with down with 3 or 4 full cans(about 3 lb total).Let fish cure , chilled, turning wrapped fish over roughly every 12 hours and then replace weight, for 36 hours total. Make jelly while fish is curing, >Peel cucumbers,making sure to remove all green(for a clearer jelly). then halve lengthwise and core. Coarsley chop cucumber and puree in a food prosessor until smooth, then drain in a large fine-mesh sieve set overa bowl, pressing hard on solids to extract 2 cups liquid. Discard soplids. >Stir together salt and 1/2cup cucumberliquid 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 11/2 cups ccucumber liquid along with vinegar.POur mixture into an 8-inch square glass baking dish and sprinkle with dill fonds . Pressing gently to submerge .Chill,covered, until set, atleast 8 hours. To serve >Unwrap gravlaks discarding liquid, and gently scrap off dill. Transfer gravlaks, skin-side down, to a cutting board.Holding a very sharp long thin-bladed knife at a 30-degree angle, cutt gravlaks across the grain into very thin slices, being careful not to cut through the skin. Discard skin. >Cut jelly into 6 pieces and devide among 6 plates with a metal spatula. Serve with several slices of gravlaks.