Arctic Char Gravlaks With Cucumber Jelly Recipes

EVERYTHING BAGEL ARCTIC CHAR GRAVLAX

Steps:

• Mix together the salt, sugar, dried minced garlic, dried minced onion, poppy seeds, sesame seeds and zest. Place the fish, skin-side-down, on a long piece of plastic wrap. Splash with the vodka, and then pack the salt mixture on top of the exposed flesh. Sandwich the fillets together, wrap well in plastic wrap, place on a baking sheet or baking dish and refrigerate for about 1 day. Remove the fish from the wrap, rinse well and pat dry. Slice the gravlax very thinly at an angle leaving the skin behind (see Cook's Note). Serve on bagel chips topped with sour cream or cream cheese. Garnish with poppy seeds, sesame seeds and sliced scallions.

ARCTIC CHAR GRAVLAX WITH APPLE-PECAN SALAD

Steps:

• GRAVLAX: In a bowl, mix the salt with the brown sugar, dill and juniper berries. In a spice grinder, grind the bay leaves with the peppercorns. Add to the salt cure and mix well. Spread half of the salt in a deep plate. Add the fish fillet, skin side down, and cover with the remaining salt. Cover with plastic and refrigerate for 24 hours.
• Remove the fish from the salt and soak it in ice water in the refrigerator for 3 hours. Pat dry. Transfer the fish, skin side down, to a rack set on a baking sheet. Refrigerate, uncovered, overnight. (wrap tightly in plastic wrap and can be kept in refrigerator up to a week).
• SALAD: Preheat the oven to 350°. Spread the pecans in a pie plate and toast for 7 minutes, or until fragrant. Let cool. In a large bowl, whisk the vinegar with the honey and mustard. Add the oil and whisk until blended. Whisk in the garlic and thyme and season with sea salt and pepper. Add the apples and endive and toss, then add the pecans and toss again.
• Using a thin, sharp knife, thinly slice the gravlax on the diagonal off the skin. Mound the salad on plates, surround it with gravlax and serve.

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.

BROILED ARCTIC CHAR WITH MARINATED CUCUMBER AND RADISH SALAD

Steps:

• In a medium bowl, combine the cucumber, radishes, oil, lemon juice, dill, poppy seeds, 1 teaspoon salt and 1/2 teaspoon pepper. Let sit, tossing occasionally, until the cucumbers and radishes soften slightly, 10 to 15 minutes.
• Meanwhile, cook the fish. Preheat your broiler to high. Line a baking sheet with aluminum foil and place the fish on top. Season with the cayenne pepper and 1 teaspoon each salt and black pepper. Broil until just barely opaque throughout, 3 to 5 minutes. Watch them like a hawk! They cook faster than you think and thin pieces cook super quickly.
• Serve the fish with the cucumber radish salad, sprinkled with dill, salt and black pepper.