Salt Block Grilling by Mark Bitterman

Author:Mark Bitterman
Language: ara, eng, ita
Format: epub
Publisher: Andrews McMeel Publishing
Published: 2017-03-23T15:51:52+00:00

Grilled Halibut Gravlax

Makes 6 servings

Gravlax is Scandinavian cured salmon. In a region of fervent lovers of cold fish, gravlax is something like religion, and the scriptures are clear on the subject: Only salmon may be used. Salt blocks extend an invitation not simply to innovate, but to reform. Where gravlax made with granular salt can be mealy and overly salty, the salt blocks’ lack of porosity reduces the amount of moisture lost in the process, so the fish cures firmer. Taking this technical improvement as wind in our sails, we substitute halibut for salmon. The mouthfeel is cleaner, way less unctuous, and the firm, pale fish delivers a salinity reminiscent of the open sea. Hit the halibut gravlax with a just a minute over an open fire and the result is worth the heresy.

2 (8-inch square) salt blocks, 2 inches thick

1 tablespoon black peppercorns, coarsely ground

¼ cup coriander seeds, cracked

1 orange, zest finely grated, half juiced, half peeled and sectioned

¼ cup sugar

1 halibut fillet, about 1½ pounds, skinned

2 tablespoons extra-virgin olive oil, divided

1 head celery, trimmed, separated into ribs, and thinly sliced diagonally

¼ teaspoon minced garlic

½ teaspoon fleur de sel

½ teaspoon freshly ground white pepper

¼ cup freshly squeezed orange juice

1 orange, 1½ lemons, or 2 limes, or any combination, cut into wedges

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.