SALMON GRAVADLAX SAUCE WITH STEAMED
`In the 19th century, halibut wasn't thought much of in England, but
it's certainly appreciated now,' writes Gary Rhodes. 'The largest of
the flat fish, it is increasingly rare from the wild, but is now being
farmed. This is quite a basic recipe - steamed fish served with
buttered cabbage - which sounds, and is, very British in concept. But I
have added a few details just to lift it a little out of the ordinary,
with a salmon gravadlax sauce and sesame seeds to go with the
accompanying cabbage. This is a classic instance of how to bring basic
flavors up to date. There are quite a few components to this recipe,
hut all it needs is planning ahead. All of the flavors work so well
together, with the lemon oil lifting and tying them all.'
For the salmon gravadlax
For the sauce
2 tbsp finely chopped shallots
2-3 tbsp brandy
1 tsp demerara sugar
3 tbsp white wine
2 tsp white wine vinegar
150ml fish stock
150ml double cream
2-3 tsp Dijon mustard
1 tsp chopped fresh dill
4 x 175-225g halibut fillet portions
Salt and freshly ground black pepper
Butter, plus extra for greasing
1 small Savoy cabbage, finely shredded
1-2 tsp sesame seeds, toasted
4 tbsp olive oil
1 tbsp lemon juice
For the salmon gravadlax, mix together
the coarse sea salt, sugar and pepper and moisten with the brandy.
Spread over the salmon fillet before cling filming and allow to cure
for 6 hours in a cold place such as a refrigerator.
Cut the salmon into 5mm dice for the
garnish. You will probably need no more than 100-150g. It's best to
cure 450g as a minimum to achieve the best results; the rest can be
thinly sliced and enjoyed with a squeeze of lemon.
To make the sauce, melt a small knob of
butter in a saucepan. Cook the shallot for a few minutes without
coloring. Add the brandy and demerara sugar and allow to boil and
reduce until you have a syrupy consistency.
Add the white wine and white wine vinegar
and reduce to the same stage. Pour in the fish stock and boil until
reduced by half. Add the double cream along with the Dijon mustard.
Season with salt and bring to a simmer.
Season the halibut with salt and pepper.
Sit on buttered paper and steam above boiling water for 8-10 minutes.
While steaming, melt a knob of butter in
a large pan and add the cabbage Stir well and add 1-2 tbsp water. This
will create steam and cook the cabbage within a few minutes. Season and
add the toasted sesame seeds.
Mix together the olive oil and lemon
juice and season with salt and pepper.
Divide the cabbage between four plates,
sitting the halibut on top. Add the diced gravadlax to the sauce, along
with the chopped dill, and spoon.
Drizzle the lemony olive oil over the
halibut and around the dish.
You can now serve this Healthy Salmon
Gravadlax Sauce with Steamed Cabbage Recipes to your guests.