Gravadlax

Extravagance with a dash of time curing = perfection!

Ingredients

1 side              salmon, approximately 2kg
250 g              brown sugar.
250 g              sea salt
20 g                dill, chopped
Zest of two lemons
100ml            Cognac

Method

  • Mix all the ingredients together, brown sugar, sea salt, dill, lemon zest and cognac.
  • Place the salmon in a deep lipped tray
  • Spread the salt and sugar mixture evenly over the salmon
  • Cover with cling wrap and leave in the fridge overnight
  • After a maximum of 24 hours wash the salmon under cold water and pat dry ready for making Gradvlax

Ingredients

1 side             Marinated side of Norwegian Salmon, washed
3 tbsp             Dijon mustard
1 bunch         Dill

Method

  • Brush the mustard over the flesh side of the salmon only
  • Chop the dill finely
  • Sprinkle the dill over the mustard and press down lightly, covering evenly
  • Wrap in cling film and chill for an hour before slicing

 

 

Pickled Oysters

This little morsel has loads of flavour layers!

Serves 6

Ingredients

18                   oysters, freshly shucked
50 g                yellowtail fish, raw, finely diced
2 tbsp             peanuts, roughly chopped
1                      apple, peeled, finely julienned
Micro herbs

Dressing

2 tbsp             lemon juice
1 tbsp             fish sauce
1 tsp               rice wine vinegar
1 tsp               palm sugar, grated
1 tbsp             coriander, chopped

 

Method

  • Place all the ingredients for the dressing in a mixing bowl and combine
  • Adjust accordingly to find the balance
  • Carefully release each oyster from the shell
  • Place the shucked oysters on a tray
  • Divide the diced yellowtail among the portions along with the julienned apple
  • Pour a little dressing over each oyster
  • Garnish with chopped peanuts and micro herbs

Mussels in White Wine

Fresh mussels … need I say any more. Pommel Frites and Mayo maybe.

Ingredients

1 kg                 fresh whole mussels, washed and sorted (discard open ones)

2 sprigs          fresh thyme

2 tbsp             olive oil

2                      shallots, finely diced

2 cloves          garlic, finely diced

50 ml              Pernod

100 ml            white wine

2 tbsp             chives, snipped

Method

  • Pick over the thyme sprigs, discarding the thick stalks
  • Place a large, heavy-based saucepan (with a lid) over a high heat
  • Pour in the oil, then immediately add the shallots, garlic and thyme
  • Cook for about 2 minutes, shaking the pan and stirring the vegetables until they start to wilt
  • Toss in all the mussels and shake the pan so they form an even layer
  • Cover with a lid and cook for another 1-2 minutes, shaking the pan once or twice
  • Uncover the pan and pour in the Pernod and wine
  • Shake and cook for another 1½ minutes so the wine reduces by half, then cover again and cook for another min.
  • Discard any mussels that remain closed.
  • Add the snipped chives, toss, then transfer to a large bowl and serve

Chefs Note

  • Add a dash of cream or crème fraîche for extra richness