Arctic Char Gravlaks with Cucumber Jelly Recipe

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Arctic Char Gravlaks with Cucumber Jelly
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Ingredients
11
Count
Nutrition
71
Calories
Total time
30
Minutes
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Ingredients:

  • 1 (1 1/4-lb) center-cut piece arctic char fillet with skin, pin bones removed
  • 1/2 cup sugar
  • 1/4 cup kosher salt
  • 3 cups coarsely chopped fresh dill (from 2 large bunches)
  • 3 seedless cucumbers (usually plastic-wrapped; 3 lb total)
  • 3/4 tsp table salt
  • 2 tsp unflavored gelatin (from 1 envelope)
  • 1 tbsp tiny fresh dill fronds
  • accompaniment: thin scandinavian crispbread such as kavli

Directions:

  1. Make gravlaks: Pat fish dry, then transfer, skin side up, to a large sheet of plastic wrap. Stir together sugar, salt, and pepper, then rub 3 tablespoons of mixture onto skin of fish. Turn fish over and thickly coat with remaining sugar mixture, then pack dill on top.
  2. Wrap fish tightly in 2 or 3 layers of plastic wrap (to prevent leakage; salt mixture will liquefy as fish cures) and transfer to a large shallow baking pan. Put another baking pan or a cutting board on top of fish and weight down with 3 or 4 full cans (about 3 lb total). Let fish cure, chilled, turning wrapped fillet over roughly every 12 hours and then replacing weight, for 36 hours total.
  3. Make jelly while fish is curing: Peel cucumbers, making sure to remove all green (for a clearer jelly), then halve lengthwise and core. Coarsely chop cucumbers and purée in a food processor until smooth, then drain in a large fine-mesh sieve set over a bowl, pressing hard on solids to extract 2 cups liquid. Discard solids.
  4. Stir together salt and 1/2 cup cucumber liquid in a small saucepan and sprinkle with gelatin. Let stand 1 minute to soften, then heat over moderate heat, stirring, just until gelatin is dissolved, about 2 minutes. Cool mixture to room temperature, then stir into remaining 1 1/2 cups cucumber liquid along with vinegar. Pour mixture into an 8-inch square glass baking dish and sprinkle with dill fronds, pressing gently to submerge. Chill, covered, until set, at least 8 hours.
  5. To serve: Unwrap gravlaks, discarding liquid, and gently scrape off dill. Transfer gravlaks, skin side down, to a cutting board. Holding a very sharp long thin-bladed knife at a 30-degree angle, cut gravlaks across the grain into very thin slices, being careful not to cut through skin. Discard skin.
  6. Cut jelly into 6 pieces and divide among 6 plates with a metal spatula. Serve with several slices of gravlaks.
  7. Cooks' notes: • Cured gravlaks can be drained, scraped, and wrapped in clean plastic wrap, then chilled up to 5 days. • Jelly can be chilled up to 4 days
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 71.49 Kcal (299 kJ)
Calories from fat 0.71 Kcal
% Daily Value*
Total Fat 0.08g 0%
Sodium 1358.35mg 57%
Potassium 356.81mg 8%
Total Carbs 15.58g 5%
Sugars 12.08g 48%
Dietary Fiber 2.64g 11%
Protein 2.55g 5%
Vitamin C 10.6mg 18%
Iron 0.4mg 2%
Calcium 46.5mg 5%
Amount Per 100 g
Calories 28.63 Kcal (120 kJ)
Calories from fat 0.28 Kcal
% Daily Value*
Total Fat 0.03g 0%
Sodium 544.02mg 57%
Potassium 142.91mg 8%
Total Carbs 6.24g 5%
Sugars 4.84g 48%
Dietary Fiber 1.06g 11%
Protein 1.02g 5%
Vitamin C 4.2mg 18%
Iron 0.2mg 2%
Calcium 18.6mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.9
    Points
  • 2
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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