Category Archives: fish

Swordfish with White Wine Butter Sauce

GRAVLAX with MUSTARD SAUCE

Our friend and neighbor, Bob Rasner, owner with his wife Marie, of The Inn at 34 graciously shared this recipe with us.

innat34We think it’s perfect for brunch the day after Thanksgiving when overnight and out of town guests can share this elegant, simple to make delicacy. It doesn’t hurt that this Gravlax makes a beautiful presentation either.

One caveat: this is not a spur of the moment recipe… you’ll need to plan ahead…. The salmon takes a few days to cure.

 

 

Gravlax

Ingredients
3 lb. filet of salmon, skin on
5 Tablespoons white sugar
5 teaspoons salt
Freshly ground black pepper
1 lime
Fresh Dill

Rinse the salmon filet gently and pat dry with paper towels.

If there is a thin strip of meat along the belly edge of the filet, trim it off and save for another use.

If your salmon is in a single piece, cut it in half as accurately as possible.  (Not two long pieces but two pieces half the length of the filet.) You should have two pieces almost identical in size.

On your work surface, lay out a piece of plastic wrap about 8” longer than the entire filet. Place the filet halves end-to-end on the plastic wrap.

Distribute the salt and sugar over the filet halves. Use more on the thick portions of the filet than on the thin.

Roughly chop the dill and distribute half of it evenly over one filet half.

Zest the lime and distribute over the dill-covered salmon.

Using the remaining dill, spread over the salmon.

Lay the uncovered piece of salmon, skin side up on top of the dill-covered filet.

Wrap the stacked filets as tightly as possible in plastic wrap and place in a non-reactive baking dish. Place in the fridge. Each day turn the wrapped salmon over at least twice.

Although cure time is not critical, wait at least two days before opening the salmon.

SERVE!  Scrape the dill/lime mixture from the salmon. Bits of dill left are fine. Slice the salmon as thinly as possible and serve with mustard sauce.

Mustard Sauce

Ingredients

1/4 cup Dijon mustard
1 teaspoon ground dry mustard
3 tablespoons sugar
2 tablespoons white wine vinegar
1/3 cup olive oil
3 tablespoons chopped fresh dill

Combine the mustards, sugar, and vinegar in a small bowl. Slowly whisk in the oil and stir in the chopped dill. Serve with the Gravlax.

 

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Brussels

Grilled Bronzini and Piquante Chopped Salad

These silver-skinned, salt water Aegean fish weigh from 3/4 lb to 1 1/4 lbs and come to Olde Hudson overnight from the Aegean. Their delicate, fresh flavor marries well with the piquante chopped salad below… adding complexity to the fish with a fruit and veggie marriage.

 For the fish:

  • Ingredients
  • 2 scaled and cleaned Bronzini
  • Salt and Pepper (I used Red Hawaiian Sea Salt and a blend of black and red peppercorns)
  • 2 sprigs each of fresh sage and rosemary
  • olive oil for drizzling

Heat your grill to medium high.  Rinse fish and pat dry then season the cavity with salt and pepper and add the sage and rosemary sprigs.  Season the skin with salt and pepper and drizzle with good olive oil.  Grill quickly on medium-high heat for 4 minutes per side.

For the Piquante Chopped Salad

Ingredients

  • 1 medium red tomato; 1/2 medium red onion; 1/3 English Cucumber
  • 1 small yellow pepper; 1/2 avocado; 1/2 mango
  • 3-4 sprigs chopped cilantro
  • a squeeze of lime (to taste)
  • La Castellina Olive Oil, Unio Muscatel Vinegar and salt and pepper

Finely mince the tomato, red onion, English cucumber and yellow pepper and place in a bowl. Cube the avocado and mango, chop the cilantro and add to the salad mixture.  Dress with  a squeeze of lime, La Castellina Olive Oil and Unio Muscatel Vinegar.

These ingredients can be found at Olde Hudson. Check at oldehudson.com for online availability.

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Brussels

Grilled Bronzini and Chopped Summer Salad

These  silver-skinned,  salt  water Aegean  fish  weigh  from 3/4 lb to 1 1/4 lbs and come to Olde Hudson overnight from the Aegean. Their delicate, fresh flavor is the perfect foil for the complex, chutney-like chopped summer salad  below. If you want the salad to be less creamy omit the avacado.

I hope you try this Flash Recipe — a delicious minimalist meal made quickly with the best ingredients

 For the fish:

  • Ingredients
  • 2 scaled and cleaned Bronzini
  • Salt and Pepper (I used Red Hawaiian Sea Salt and a blend of black and red peppercorns)
  • 2 sprigs each of fresh sage and rosemary
  • olive oil for drizzling

Heat your grill to medium high.  Rinse fish and pat dry then season the cavity with salt and pepper and add the sage and rosemary sprigs.  Season the skin with salt and pepper and drizzle with good olive oil.  Grill quickly on medium-high heat for 4 minutes per side.

 For the summer salad: 

Ingredients

  • Finely chopped medium tomato, 1/2 red onion; 1/3 English Cucumber
  • 1/2 yellow pepper, 1/2 avocado, 1/2 peach
  • basil and a squeeze of lemon (to taste)
  • Dress with La Castellina Olive OilUnio Cabernet Sauvignon Vinegar 
  • salt and pepper
  • fold gently together for a perfect partner for the grilled Bronzini

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