Healthy Salmon Gravadlax Sauce with Steamed Cabbage Recipes

SALMON GRAVADLAX SAUCE WITH STEAMED CABBAGE


`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.'


Serves 4


For the salmon gravadlax

  • 15g coarse sea salt

  • 15g caster sugar

  • Freshly ground black pepper

  • Splash of brandy

  • 450g salmon fillet, skinned and pin-boned

For the sauce

  • Butter

  • 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Season the halibut with salt and pepper. Sit on buttered paper and steam above boiling water for 8-10 minutes.

  6. 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.

  7. Mix together the olive oil and lemon juice and season with salt and pepper.

  8. 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.

  9. Drizzle the lemony olive oil over the halibut and around the dish.

  10. You can now serve this Healthy Salmon Gravadlax Sauce with Steamed Cabbage Recipes to your guests.

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