EVERYTHING BAGEL ARCTIC CHAR GRAVLAX
Provided by Rupa Bhattacharya
Categories appetizer
Time P1DT30m
Yield 10 to 12 appetizer servings
Number Of Ingredients 12
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 BURGERS
Similar to salmon, arctic char makes great seafood burgers, served on a bagel thin and topped with quick-pickled cucumbers and onions.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Toss the cucumber and onions together in a medium bowl. Combine the vinegar, sugar and 1/4 cup water in a small saucepan and bring to a boil. Pour the hot vinegar mixture over the vegetables and toss. Chill until ready to serve.
- Chop half of the arctic char into rough 1/2-inch chunks. Cut the remainder into a 1/4-inch dice. Put the larger pieces in a food processor and add the mustard and pulse to make a chunky paste. Transfer the paste to a bowl and stir in the rest of the arctic char, the capers, dill, lemon zest and some salt. Form the mixture into four patties, each about 4-inches in diameter.
- Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until golden brown on the bottom, about 1 1/2 minutes. Flip and cook the other side until golden brown, about 1 1/2 minutes.
- Put a slice of tomato on the bottoms of each bagel thin and sprinkle with salt. Top each with 1/2 cup of the arugula and a burger. Using a slotted spoon, scoop up some of the pickled cucumbers and onions and mound on top. Cover with bagel tops and serve.
GRAVLAX
Every time I thought of making gravlax at home, I nixed the idea because I couldn?t imagine trying to stuff a whole salmon into my refrigerator. My mother says to me one day, "Why don?t you just try a pound, Kathleen? You?re not feeding an army." I guess you just don?t start thinking clearly until you have four children. Never occurred to me. Off to the butcher I went to buy two pieces of salmon the same size and shape to equal one pound. The perfect amount for a family brunch with just enough leftover for a delicious lunch for one or two the next day. Buying two pieces the same shape is important so when you press them together, flesh to flesh (think salmon sandwich) all surfaces are covered with the marinade. . Of course you?ll be using freshly cracked black pepper, which can be tricky to measure just out of the peppermill. Grind on to a piece of paper and then pour into measuring spoon over the zipper-lock bag you?ll be marinating the salmon. If you spill, it will end up in the right place.
Provided by Food Network
Number Of Ingredients 6
Steps:
- Into a zipper-lock bag, pour salt, sugar and dill. Squish around until combined. Add vodka, squish around some more. Add salmon to the bag. Rub and press some of the marinade over the salmon flesh. Press the two pieces together sandwich style. Rub the rest of the marinade over the skin side of the salmon. Seal the bag. Place in the refrigerator overnight.
- Every time I thought of making gravlax at home, I nixed the idea because I couldn?t imagine trying to stuff a whole salmon into my refrigerator. My mother says to me one day, "Why don?t you just try a pound, Kathleen? You?re not feeding an army." .
ARCTIC CHAR GRAVLAX WITH APPLE-PECAN SALAD
From Food & Wine's Frank Mendoza! A little different with Arctic Char instead of salmon... Posted for ZWT #6!
Provided by Cadillacgirl
Categories Lunch/Snacks
Time P2DT40m
Yield 6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 423.1, Fat 21.3, SaturatedFat 1.9, Sodium 56652.8, Carbohydrate 59.6, Fiber 5.5, Sugar 52.7, Protein 2.9
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