Small Batch Gravlax With Fennel Orange Butter Recipes

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SMALL-BATCH GRAVLAX WITH FENNEL-ORANGE BUTTER



Small-Batch Gravlax With Fennel-Orange Butter image

Provided by Melissa Clark

Categories     quick, project, appetizer

Time 20m

Yield 8 to 10 appetizer servings

Number Of Ingredients 16

1/2 teaspoon black peppercorns
2 teaspoons sugar
1 3/4 teaspoons kosher salt
1/2 teaspoon finely grated orange zest
1 one-pound, skin-on salmon fillet
1/2 cup chopped fennel fronds, more for serving
2 tablespoons chopped fresh tarragon
2 small garlic cloves, minced
Sea salt
12 tablespoons unsalted butter, softened
1 tablespoon chopped fennel fronds, more for garnish
1 tablespoon finely chopped fresh tarragon
3/4 teaspoon finely grated orange zest
1/4 teaspoon coarsely ground black pepper, more for serving
Slices of cocktail pumpernickel, for serving
Fresh lemon juice, for serving

Steps:

  • To make the gravlax: Using a mortar and pestle or the side of a knife, lightly crush the peppercorns. Transfer to a small bowl and stir in the sugar, salt and orange zest. Rub mixture over salmon flesh; press the fennel fronds and tarragon all over flesh. Transfer to an airtight container and refrigerate for 1 to 3 days. Turn fish after 12 hours and taste after 24 hours.
  • To make the butter (up to 3 days ahead): Using a mortar and pestle or the side of a knife, mash the garlic with a pinch of salt until it forms a paste. Transfer to a bowl. Add the butter, 1 tablespoon of fennel fronds, tarragon, orange zest and pepper. Stir to combine.
  • To serve, spread fennel-orange butter on slices of pumpernickel. Wipe off most of the marinade from the salmon and slice off the skin. Thinly slice the fish, pile it on the pumpernickel, and sprinkle with salt, more black pepper and a little lemon juice. Top with fennel fronds.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 20 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 161 milligrams, Sugar 1 gram, TransFat 1 gram

GRAVLAX



Gravlax image

Provided by Emeril Lagasse

Categories     appetizer

Yield about 20 servings

Number Of Ingredients 12

1 cup coarse or kosher salt
1/4 cup chopped fresh dill
1 tablespoon freshly grated orange zest
1 teaspoon freshly grated lime zest
1/4 teaspoon freshly ground black pepper
3 tablespoons vodka
1 (4-pound) side fresh salmon, filleted, skin on, pin bones removed, and rinsed under cold water
1 (4-pound) side fresh salmon, filleted, skin on, pin bones removed, and rinsed under cold water
1/4 cup sugar
Capers, finely chopped red onions, chopped fresh dill, chopped hard-boiled egg whites, and chopped hard-boiled egg yolks, accompaniments
Capers, finely chopped red onions, chopped fresh dill, chopped hard-boiled egg whites, and chopped hard-boiled egg yolks, accompaniments
Toast points, accompaniment

Steps:

  • Combine the salt, dill, orange and lime zests, pepper, and vodka in a small bowl and mix thoroughly.
  • Place the salmon, skin side down, on several large sheets of plastic wrap, and pack the salt curing mixture over the entire cut of the salmon. Press the mixture firmly onto the fish, wrap tightly in the plastic, and place, skin side up, on a baking sheet. Place something heavy, like a large iron skillet, on top to help infuse the salmon with the mixture. Refrigerate for 24 hours.
  • Remove the salmon from the refrigerator and brush the salt off. Rinse thoroughly under cold running water to remove the cure. Sprinkle the salmon with the sugar and pack it in firmly with your hands. Rewrap in plastic, place on a baking sheet, and refrigerate for at least 1 week before serving. (The gravlax will keep up to two weeks, well wrapped and refrigerated.)
  • To serve, unwrap the gravlax and using a long, very sharp knife, slice diagonally in paper-thin slices and place on a platter with toast points. Set out small dishes of capers, chopped red onions, dill, hard-boiled egg whites, and hard-boiled egg yolks for accompaniments.

GRAVLAX



Gravlax image

Make brunch like an Iron Chef: Marc Forgione shows you how to cure your own salmon.

Provided by Marc Forgione

Time P1DT25m

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound center-cut wild king salmon fillet, skin removed
2 cups kosher salt
2 tablespoons chopped fresh dill
1 tablespoon fennel seeds
1 tablespoon coriander seeds
1 tablespoon cracked white peppercorns
1 cup packed light brown sugar
2 medium red onions, thinly sliced
1/2 cup fresh lime juice (from about 8 limes)

Steps:

  • Remove the bones. Run the back of a chef's knife along the surface of the salmon to help reveal any bones. Use tweezers to pull out the bones, dipping the tweezers in water so the bones slip off. Pat the salmon dry with paper towels and set aside.
  • Make the cure. Mix the salt, dill, fennel seeds, coriander, peppercorns and brown sugar in a bowl.
  • Prepare the onions. Toss the onions and lime juice in a medium nonreactive bowl.
  • Cure the salmon. Spread half of the salt mixture on a large sheet of plastic wrap, then top with half of the onions. Place the salmon on top. Spread the remaining onions and salt mixture on the salmon, making sure to put a little extra around the sides so the fish is completely covered. Wrap the salmon tightly in the plastic wrap. Place in a baking dish to catch any liquid that might leak. Refrigerate 24 to 36 hours.
  • Rinse and dry. Carefully remove the plastic wrap and discard it (there will be a lot of liquid). Reserve the onions to serve with the salmon. Rinse the salmon under cold water and pat dry.
  • Slice the gravlax. Use a carving knife to cut the salmon in half lengthwise.
  • Trim off any remaining dark flesh from the skin side of each piece. Slice on the bias as thinly as possible, wiping your knife with a cold damp towel between slices. To store, wrap the gravlax in plastic wrap and refrigerate up to 5 days.

CITRUS GRAVLAX



Citrus Gravlax image

Provided by Valerie Bertinelli

Time P1DT20m

Yield 6 to 8 servings

Number Of Ingredients 14

1/3 cup kosher salt
1/3 cup sugar
3 tablespoons chopped fresh dill
Finely grated zest of 2 lemons, plus lemon wedges, for serving
Finely grated zest of 1 grapefruit
2 pounds center-cut skin-on salmon fillet, bones removed
1 tablespoon orange liqueur
1/2 cup Lemon Creme Fraiche, recipe follows
Toast points or crackers, for serving
Sliced red onions, for serving
1 cup creme fraiche
1 teaspoon finely grated lemon zest plus 2 tablespoons lemon juice
2 tablespoons thinly sliced chives
Kosher salt

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.

CITRUS-CURED GRAVLAX WITH TOASTED FENNEL SEEDS



Citrus-Cured Gravlax With Toasted Fennel Seeds image

Provided by Joan Nathan

Categories     appetizer

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 11

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

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