2011 week - day 1

GRAVLAX


I learned to make these a few years ago. Well worth the very minimal effort.

SEA TROUT

Got much more open-minded about cooking fish at home.

Sauteed sea trout filets and a fresh batch of gravlax
After last week's journey into a galaxy a long time ago and far away, I decided to get back to the real world. On my way home from having my van inspected I had to pass by the DC waterfront fish stalls. There are, I think, four of them, and they are all huge. I was shopping price, and what was labeled sea trout was just $3.99 per lb. The vendor assured me there would be no bones in the filets. That was not true. There weren't a lot, but there were some. I did a traditional saute in a bit of oil and a lot of butter after seasoning with salt and pepper and dredging lightly in flour. What is essential is to get your pan hot enough. It looks hot and then you stick in the fish and no sizzle. Be patient.
Start skin side down for 3-4 minutes. Flip it and go another 3. It's a very satisfying way to have fish on your table.

I have long been fond of having smoked salmon at a deli - with a bagel, onion, and cream cheese it's something to write home about. Then I learned a few years ago how to make gravlax. This is not the same. It is not smoked, it is salt cured. My method:
Take 1 lb of salmon filet - there may be pin bones in it, but I find it easier to remove them after.

Line a loaf pan with plastic wrap. Sprinkle a goodly amount of salt and some sugar on the skin side. Add fresh or dry dill or, in today's case, I used dry tarragon. Put the salmon into the loaf pan skin side down. Repeat the salt, sugar and tarragon coating. Wrap the plastic tightly around the salmon. I like to weight it down with a can of something. Refrigerate it for 2 - 3 days. To serve, rinse it well and dry it thoroughly. Slice very thin against the grain. Make sandwiches, send prayers to heaven for the beauty of this concoction.