Raymond Blanc Gravadlax Food
GRAVADLAX
Cure your own salmon, Scandinavian-style, with dill, juniper, and lemon and serve with a mustard sauce
Provided by Barney Desmazery
Time P2D
Number Of Ingredients 12
Steps:
- Pat the salmon dry with kitchen paper and run your hands over the flesh to see if there are any stray small bones - if there are, use a pair of tweezers to pull them out. Set the salmon fillets aside.
- Tip the salt, sugar, peppercorns, lemon zest, juniper and dill into a food processor and blitz until you have a bright green, wet salt mixture or 'cure'. Unravel some cling film but keep it attached to the roll. Lay the first fillet of salmon skin-side down and then pack the cure over the flesh. Drizzle with gin, if using and top with the 2nd fillet, flesh-side down. Roll the sandwiched fillets tightly in cling film to create a package.
- Place the fish in a shallow baking dish or shallow-sided tray and lay another tray on top. Weigh the tray down with a couple of tins or bottles and place in the fridge for at least 48 hrs or up to 4 days, turning the fish over every 12 hours or so. The longer you leave it, the more cured it will become.
- To make the sauce, tip all the sauce ingredients into a blender. Blitz until you have a thickened dressing.
- To serve, unwrap the fish and brush off the marinade with kitchen paper. Rinse it if you like. You can slice the fish classically into long thin slices, leaving the skin behind, or remove the skin it and slice it straight down. Serve the sliced fish on a large platter or individual plates with pumpernickel bread, dill and mustard sauce.
Nutrition Facts : Calories 288 calories, Fat 15.9 grams fat, SaturatedFat 2.5 grams saturated fat, Carbohydrate 15.2 grams carbohydrates, Sugar 15.2 grams sugar, Fiber 0.1 grams fiber, Protein 20.8 grams protein, Sodium 4.3 milligram of sodium
More about "raymond blanc gravadlax food"
SALMON GRAVLAX WITH GIN RECIPE - BBC FOOD
From bbc.co.uk
Category Starters & Nibbles
GRAVADLAX RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
BRASSERIE BLANC CHANCERY LANE, LONDON
From tripadvisor.ca
RAYMOND BLANC RECIPES - BBC FOOD
From bbc.co.uk
FREE EASY RECIPES TO COOK AT HOME BY CHEF RAYMOND …
From raymondblanc.com
RAYMOND BLANC'S SALMON GRAVLAX WITH CREME FRAICHE
From chroniclelive.co.uk
Estimated Reading Time 1 min
CHERRY CLAFOUTIS RECIPE - BBC FOOD
From bbc.co.uk
GRAVADLAX - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
SIMPLY RAYMOND BLANC: MY FAVOURITE BRASSERIE DISHES (S1EP9 ITV …
From memorabletv.com
RAYMOND BLANC'S SALMON GRAVLAX WITH CRAME FRAICHE.
From thefreelibrary.com
CLASSIC TARTE TATIN - THE HAPPY FOODIE
From thehappyfoodie.co.uk
THE WEBSITE OF CHEF RAYMOND BLANC OBE
From raymondblanc.com
SIMPLY RAYMOND BLANC: ALL EPISODES - TRAKT
From trakt.tv
BLANC CANVAS: A NEW TAKE ON CLASSIC CUISINE BY CHEF RAYMOND BLANC …
From express.co.uk
FIRST VISIT TO RAYMOND BLANC'S NEW... - THE JOBBER'S REST
From tripadvisor.co.uk
RAYMOND BLANC - THE DISHES FROM TODAY'S EPISODE OF …
From facebook.com
HOW BEAUTIFUL IS OUR CLASSIC... - BRASSERIE BLANC WINCHESTER
From facebook.com
SIMPLY RAYMOND BLANC - ABACUS - ABACUS MEDIA RIGHTS
From abacusmediarights.com
EXCELLENT SET PRICE LUNCH AT RAYMOND... - BRASSERIE BLANC
From tripadvisor.co.uk
RAYMOND BLANC GRAVADLAX RECIPES
From tfrecipes.com
BRASSERIE BLANC, PORTSMOUTH TRAVELLER REVIEWS - TRIPADVISOR
From tripadvisor.co.uk
NEWLY OPENED RAYMOND BLANC GASTROPUB - THE KING'S ARMS
From tripadvisor.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
