Tag Archives: fish

Barefoot Jewess

16 Feb

Hey Y’all, it’s Whitney.  So my mom is coming into town for her first visit to Miami and her first time visitng the hubby and I in any place we’ve ever lived together.  I’m really looking forward to her visit.  I left work, ran to 2 grocery stores to pick up the goods I need for our Swedish Shabbat lunch, prepared and gravlax and then mom called to say her flight is 3 HOURS LATE!! Boo.  Regardless, it gives me more time to relax, clean, watch some Top Chef and keep an eye out on the gravlax.

Like any red-blooded American woman, I’m a massive fan of Ina Garten, a.k.a. the Barefoot Contessa.  The woman is living the dream.  This is the kitchen in her barn in The Hamptons:

This is the pantry in her barn:

I mean, I have a microwave cart in the corner of our kitchen that’s about 1/20 the size of one of these shelving units.  Its real real nice.

Sigh.  Anyway, we can’t all have a glorious barn in the Hamptons but we can at least cook like we do in our tiny apartment kitchens and cook we will do.

So, like I said, Mom’s coming into town and I’m thinking gravlax on top of a yummy dark pumpernickel with the mustard sauce paired with a creamy leek soup might be just what the Contessa ordered.  Gravlax is a cold-cured salmon dish popular in Sweden, Norway and other Scandinavian countries.  It is very easy to put together (though I say that now but I won’t know if it all work out until Saturday at lunch) and usually served as an appetizer. See recipe below and enjoy!

Ingredients

  • 3 pounds fresh salmon, center cut
  • 1 large bunch of dill, plus 1/4 cup chopped dill for serving
  • 1/2 cup kosher salt
  • 1/2 cup sugar
  • 2 tablespoons white peppercorns, crushed
  • 1 tablespoon whole fennel seeds
  • Pumpernickel bread, for serving
  • Mustard Sauce, recipe follows

Directions

Cut the salmon in half crosswise and place half the fish skin side down in a deep dish. Wash and shake dry the dill and place it on the fish. Combine the salt, sugar, crushed peppercorns, and fennel seeds in a small bowl and sprinkle it evenly over the piece of fish. Place the other half of salmon over the dill, skin side up. Cover the dish with aluminum foil. Place a smaller pan on top of the foil and weight it with some heavy cans. Refrigerate the salmon for at least 2 and up to 3 days, turning it every 12 hours and basting it with the liquid that collects.

Lay each piece of salmon flat on a cutting board, remove the bunch of dill, and sprinkle the top with chopped dill. With a long thin slicing knife, slice the salmon in long thin slices as you would for smoked salmon. Serve with dark pumpernickel bread and mustard sauce. You can also serve with chopped red onion and capers, if desired.

Mustard Sauce:

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.

Yield: 3/4 cup

Jewhungry

Recipes and stories from my shvitzin' kitchen

molly yeh

Because sometimes Jews get hungry . . . for EVERYTHING.

LALA LAND

Still trying to figure it out.

Pop Chassid

A blog by Elad Nehorai

The Little Ferraro Kitchen

Because sometimes Jews get hungry . . . for EVERYTHING.

Food with a View

Mindful Cooking - Green Living

Take a Megabite

Because sometimes Jews get hungry . . . for EVERYTHING.

Manu's Kitchen

Because sometimes Jews get hungry . . . for EVERYTHING.

Foodie With Family

Life at the intersection of food, family, philosophy, frugality and fun!

The Rural Roost

Because sometimes Jews get hungry . . . for EVERYTHING.

Love and Lemons

Because sometimes Jews get hungry . . . for EVERYTHING.

Lea & Jay

(Gimlet, Mistletoe, Arwen)

Finger, Fork & Knife

I'm Kate and Finger, Fork and Knife is where I record the recipes that excite, nourish and inspire me. I focus on wholesome, high-nutrition, home-cooked food - recipes that satisfy and delight. Welcome!

The Joy of Caitlin

cooking, loving, life-ing!

iamthemilk

Every day I'm jugglin'.

I want that for dinner

Gluten-free, healthy, creative, and kosher cooking...with a comedic twist!

%d bloggers like this: