Arctic Char Gravlaks with Cucumber Jelly

Name: Arctic Char Gravlaks with Cucumber Jelly
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Accompaniment: thin Scandinavian crispbread such as Kavli; 3 seedless cucumbers (usually plastic-wrapped; 3 lb total); 1 Tbsp tiny fresh dill fronds; 567 grams center-cut piece arctic char fillet with skin, pin bones removed; 710 milliliters coarsely chopped fresh dill (from 2 large bunches); 2 teaspoons unflavored gelatin (from 1 envelope); 1 Tbsp coarsely ground black pepper; 59 milliliters kosher salt; 118 milliliters sugar; 1 teaspoons table salt; 1 Tbsp distilled white vinegar

Arctic Char Gravlaks with Cucumber Jelly might be just the main course you are searching for. This gluten free, dairy free, fodmap friendly, and pescatarian recipe serves 6. One portion of this dish contains about 20g of protein, 1g of fat, and From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

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.

Ingredients you will need

Pepper

Sugar

Dill

Fish

Salt

Wrap

Dry Seasoning Rub

Equipment you will use

Plastic Wrap

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).

Ingredients you will need

Fish

Salt

Wrap

Equipment you will use

Cutting Board

Plastic Wrap

Baking Pan

Let fish cure, chilled, turning wrapped fillet over roughly every 12 hours and then replacing weight, for 36 hours total.

Ingredients you will need

Fish

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.

Ingredients you will need

Cucumber

Extract

Jelly

Equipment you will use

Food Processor

Sieve

Bowl

Stir together salt and 1/2 cup cucumber liquid in a small saucepan and sprinkle with gelatin.

Ingredients you will need

Cucumber

Gelatin

Salt

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Cucumber

Gelatin

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.

Ingredients you will need

Dill

Equipment you will use

Glass Baking Pan

Unwrap gravlaks, discarding liquid, and gently scrape off dill.

Ingredients you will need

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.

Ingredients you will need

Grains

Equipment you will use

Cutting Board

Knife