Cyril Renauds Citrus Gravlax Recipes

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CYRIL RENAUD'S CITRUS GRAVLAX



Cyril Renaud's Citrus Gravlax image

Provided by Mark Bittman

Categories     quick, appetizer

Time 15m

Yield at least 12 servings

Number Of Ingredients 11

2 cups salt
2 cups sugar
Grated zest of 2 oranges
Grated zest of 2 lemons
Grated zest of 2 limes
Grated zest of 2 grapefruit
2 tablespoons juniper berries
1 tablespoon cracked coriander seeds
1 bunch dill, stems and all, roughly chopped
2 tablespoons gin
1 2- to 3-pound fillet of salmon, pin bones removed

Steps:

  • Mix together the salt, sugar, zests, juniper, coriander, dill and gin. Place the salmon, skin side down, on a large sheet of plastic wrap. Cover the flesh side of the salmon with the salt mixture, making sure to coat it completely.
  • Wrap the fish well, and refrigerate for 12 to 24 hours.
  • Unwrap salmon, and rinse off the cure. Dry, then slice on the bias (see illustration). Serve plain, or with lemon wedges, creme fraiche, sour cream or light vinaigrette.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 7 grams, Carbohydrate 42 grams, Fat 13 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 495 milligrams, Sugar 39 grams

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 SALMON GRAVADLAX



Citrus-cured salmon gravadlax image

Gravadlax makes a stunning prepare-ahead starter or centrepiece for your New Year festivities

Provided by Gordon Ramsay

Categories     Starter

Time 10h

Yield Serves 8-10 as a starter, more as part of a buffet

Number Of Ingredients 14

1 filleted side of very fresh salmon - weighing about 900g
very large bunch dill (about 80g)
100g mixed baby salad leaves and extra virgin olive oil, to serve
250g Maldon sea salt
375g demerara sugar
4 star anise
1 tsp coriander seeds
zest 3 oranges
zest 1 lime
zest 1 lemon
100ml double cream
100ml crème fraîche
50g freshly grated horseradish or 85g creamed horseradish
juice ½ lemon

Steps:

  • Tip all the ingredients for the salt mix into a food processor and whizz until everything is combined and the spices are completely ground.
  • Stroke your hand along the salmon fillet to check for any stray bones. If you find any, pull them out with a pair of tweezers or small pliers.
  • To skin the salmon fillet, lay the fish skin-side down with the tail end closest to you. Insert your knife at an angle at the tail end and cut through the flesh to the skin. Turn the blade so it's almost flat against the skin, then take hold of the skin with the other hand. Pull and wiggle the skin towards you so as to cut the fillet away. Halfway through removing the skin, hold the knife firmly and flip the fillet over. Gently lift the fillet away from the skin and discard the skin. Trim away the thinner part, plus any fat around the edges, so that the fillet has an even shape.
  • Scatter about a third of the salt mix onto a large tray in a line about the size of the salmon fillet. Lay the salmon, skinned-side down, over the salt and pack the rest of the salt on top. Cover with cling film, put another tray on top and weigh it down with a few cans or an empty casserole dish. Leave in the fridge overnight or for at least 10 hrs.
  • Under cold running water, wash the salt mix off the salmon fillet, then dry with kitchen paper. Finely chop the dill. Lay the salmon on a board and cover with the dill, pressing it down to pack it onto the salmon.
  • If serving as a plated starter, use a sharp carving knife to cut the salmon straight down into fine slices, allowing 6 slices for each plate.
  • To make the horseradish cream, whisk together the cream and crème fraîche. Add the horseradish, lemon juice and seasoning, then continue to whisk until thick. Dress the salad leaves in a little olive oil. You are now ready to plate up.
  • Arrange a neat pile of baby salad leaves in the centre of each plate. Curl slices of the salmon into bow shapes around the leaves. Continue all the way around the plate in a petal fashion. Use 2 teaspoons to make small quenelles of horseradish cream and spoon each into each bowl.

Nutrition Facts : Calories 271 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 3.61 milligram of sodium

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

CITRUS-AND-DILL GRAVLAX



Citrus-and-Dill Gravlax image

Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. Three days later it will be done.

Provided by Chris Morocco

Categories     Bon Appétit     Hors D'Oeuvre     Breakfast     Brunch     New Year's Day     New Year's Eve     Christmas     Christmas Eve     Fish     Salmon     Citrus     Dill     Grapefruit     Lemon     Pepper     Raw     Seafood     Holiday 2018

Yield 12 servings

Number Of Ingredients 8

1 bunch dill, plus sprigs for serving
2 grapefruits
3 lemons
1 1/4 cups kosher salt
1 cup (packed) light brown sugar
1 Tbsp. cracked black peppercorns
1 (3-lb.) boneless side of salmon
Bagels, bialys, pumpernickel or rye bread, cream cheese, sliced red onion, capers, and/or lemon wedges (for serving; optional)

Steps:

  • Place dill bunch in a food processor and finely grate grapefruit and lemon zest directly into bowl; save fruit for another use. Add salt, brown sugar, and peppercorns and process until combined (you can also chop the dill by hand and mix it with the other ingredients in a medium bowl).
  • Place a large sheet of parchment paper on a large rimmed baking sheet and pour one-third of cure lengthwise down the center of parchment. Lay salmon skin side down on top of cure and pack remaining cure in an even layer onto flesh side. Fold parchment up and over fish and cover with another sheet of parchment paper. Wrap tightly with plastic. Place another large rimmed baking sheet on top of fish and set a heavy pot or cast-iron skillet in baking sheet to weigh down. Chill 3 days.
  • Unpack fish and wipe off cure with a damp kitchen towel (do not rinse). Slice very thinly with a long sharp knife, wiping down blade occasionally with another kitchen towel to keep it clean. Arrange salmon on a platter; serve with bagels, bialys, bread, cream cheese, red onion, capers, dill sprigs, and/or lemon wedges if desired.
  • Do Ahead
  • Wrap leftover salmon and refrigerate for up to 3 days.

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