Gravlax With Pickled Fennel
Spring is nearly here, you can feel it. The days are a bit warmer up here in the North-East, though it is still dropping to 0 degrees or lower at night. In the kitchen, the chefs are starting to turn their attention to the array of bright green spring vegetables that will start to pop up in the kitchen over the next week or two. Douglas Elder, our Executive Chef is turning his attention to a recipe better suited to this promise of warmer weather that is ahead, gravlax.
Read his Gravlax blog for more tips on how to get the most from this dish.
- Toast the fennel seeds in the oven for a few minutes until aromatic. Cool, and then crush in a mortar and pestle.
- Mix the salt, sugar, fennel seeds and vodka in a bowl.
- Lay out 2 good sized pieces of glad wrap, one on top of the other, twice as big as the salmon. Lay half of the curing mix on the glad wrap and place the salmon on top.
- Place the rest of the curing mix on top and then envelope it in the glad wrap. Use some extra glad wrap if need be.
- Place the fish in a dish and place in the refrigerator.
- Turn the fish over every 12 hours or so until the fish is cured. Some thinner pieces may take 24 hours, bigger pieces up to 72 hours.
- For the fennel, cut it into ¼’s and slice as thin as you can, or better still, slice on a mandolin. Place in a metal bowl.
- Place the vinegar, water and sugar in a pot and bring to the boil. Remove from the heat and allow the marinade too cool for a couple of minutes before pouring over the fennel. Allow to marinate until cooled. It can be stored in the fridge for a day or two.
- Once cured, remove the salmon from the salt mixture and wash the marinade off the salmon. Pat it dry on some paper towel and then slice it as thin as you can and arrange on plates.
- Drizzle with some extra virgin olive oil, top with the pickled fennel, capers and parsley leaves. Serve with nice crusty grain bread.
Serves: 6 as an entree
Total Time: Allow 1-3 for curing salmon
Prep: 30 min
Cook: 48-72 hours