River Cottage's Gravad Max (Mackerel Gravlax)

You can never have too many Scandinavian recipes, so give River Cottage's Gravad Max (Mackerel Gravlax) a try. This side dish has 60 calories, 0g of protein, and 2g of fat per serving. This recipe serves 10. For 18 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. A mixture of mustard, crème fraîche, fresh dill, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 27 people were glad they tried this recipe. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes around 48 hours. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns an improvable spoonacular score of 1%. If you like this recipe, you might also like recipes such as Gravad Laks (Aka Gravad Lax, Gravlax, Grav Lax, Gravlaks), Mackerel Gravlax with Roasted Red Pepper Puree, and River Cottage's Seared Squid.

Servings: 10

 

Ingredients:

about 1/3 cup (75 grams) coarse salt

6 tablespoons crème fraîche

A large bunch of dill, coarse stems removed, finely chopped

2 to 3 tablespoons chopped fresh dill

4 teaspoons light brown sugar

4 teaspoons English Mustard

about 1/2 cup (100 grams) superfine sugar

2 teaspoons wine vinegar

Equipment:

pot

paper towels

knife

Cooking instruction summary:

Procedures 1 The quickest way to prepare the mackerel is to take the fillet from either side of an ungutted fish, bait-cutter style – i.e., slicing from head to tail as close as possible to the backbone. Wipe any blood or guts from the board you are working on as you go. The whole frames (i.e., skeletons with heads and tails still on and guts attached) from which the fillets have been taken can be kept and frozen, then used later for pot bait. 2 Mix together all the ingredients for the cure. Sprinkle some cure lightly over the bottom of your chosen tray, box, or dish, then place the first layer of fillets on it skin side down, with the thin edges just overlapping. Then sprinkle another, slightly thicker layer of cure over. Arrange the next layer of mackerel skin side up and sprinkle over another layer of cure, then place the next layer skin side down (as shown, above left). Keep going until you’ve used all your fish, or filled the dish. 3 Put the board/lid/plate on top of the final layer and weight it down with a brick, storage jar, or whatever comes to hand. Place in the fridge. You can eat the gravad max after 24 hours, but 48 is best. For really big fillets, you could wait for 72 hours. Remove the board and lift out the fillets carefully, one at a time. Give them a very quick rinse and then pat dry immediately with a clean cloth or paper towels. 4 You could serve whole fillets, leaving the problem of cutting it away from the skin and avoiding the pinbones (which are still there, running down the middle of each fillet) to your guests. Or, you could be kinder and trim the fish before serving. So, place the cured fillet on a board, skin side down, and run a flexible filleting knife between the flesh and the skin. Alternatively, you can sometimes just start the process with the knife, then peel the skin off with your fingers. 5 Now slice the skinless fillet off either side of the pinbone line to give you 2 long fillets – and a very thin waste piece in the middle with the pinbones in it, which you should discard. The belly-side fillet may require a final trim to remove the fine belly bones. 6 For the sauce: mix the mustard, sugar, and vinegar together. Add the dill, mix well, and leave to macerate for a few minutes. Mix again, then stir in the crème fraîche. Serve the mackerel – 2 whole fillets or 4 trimmed pieces per person – with the creamy sauce on the side and plenty of brown bread and butter.

 

Step by step:


1. The quickest way to prepare the mackerel is to take the fillet from either side of an ungutted fish, bait-cutter style – i.e., slicing from head to tail as close as possible to the backbone. Wipe any blood or guts from the board you are working on as you go. The whole frames (i.e., skeletons with heads and tails still on and guts attached) from which the fillets have been taken can be kept and frozen, then used later for pot bait.

2. Mix together all the ingredients for the cure. Sprinkle some cure lightly over the bottom of your chosen tray, box, or dish, then place the first layer of fillets on it skin side down, with the thin edges just overlapping. Then sprinkle another, slightly thicker layer of cure over. Arrange the next layer of mackerel skin side up and sprinkle over another layer of cure, then place the next layer skin side down (as shown, above left). Keep going until you’ve used all your fish, or filled the dish.

3. Put the board/lid/plate on top of the final layer and weight it down with a brick, storage jar, or whatever comes to hand.

4. Place in the fridge. You can eat the gravad max after 24 hours, but 48 is best. For really big fillets, you could wait for 72 hours.

5. Remove the board and lift out the fillets carefully, one at a time. Give them a very quick rinse and then pat dry immediately with a clean cloth or paper towels.

6. You could serve whole fillets, leaving the problem of cutting it away from the skin and avoiding the pinbones (which are still there, running down the middle of each fillet) to your guests. Or, you could be kinder and trim the fish before serving. So, place the cured fillet on a board, skin side down, and run a flexible filleting knife between the flesh and the skin. Alternatively, you can sometimes just start the process with the knife, then peel the skin off with your fingers.

7. Now slice the skinless fillet off either side of the pinbone line to give you 2 long fillets – and a very thin waste piece in the middle with the pinbones in it, which you should discard. The belly-side fillet may require a final trim to remove the fine belly bones.

8. For the sauce: mix the mustard, sugar, and vinegar together.

9. Add the dill, mix well, and leave to macerate for a few minutes.

10. Mix again, then stir in the crème fraîche.

11. Serve the mackerel – 2 whole fillets or 4 trimmed pieces per person – with the creamy sauce on the side and plenty of brown bread and butter.


Nutrition Information:

Quickview
60k Calories
0.25g Protein
1g Total Fat
11g Carbs
0% Health Score
Limit These
Calories
60k
3%

Fat
1g
2%

  Saturated Fat
0.83g
5%

Carbohydrates
11g
4%

  Sugar
11g
13%

Cholesterol
3mg
1%

Sodium
2936mg
128%

Get Enough Of These
Protein
0.25g
0%

Selenium
0.93µg
1%

Calcium
12mg
1%

Vitamin A
60IU
1%

Phosphorus
10mg
1%

Manganese
0.02mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

What to do when your dinner is interrupted: - Ask them if they've got beer - Start speaking in tongues - Tell them that person doesn't live there anymore. Give them the number of an adult service and tell them that it is her/his new number - Tell them that you're not there right now - Ask them if they accept coupons - Start selling them something else - If someone calls soliciting donations, tell them you're poor and ask for money instead - Start preaching your religion to them - Pretend you're a recording and say "The number you have reached is not in service. Please check the number and dial again, or talk to your operator for assistance. Recording A4." Extra points for imitating the 3 rising tones at the beginning. - Try to hypnotise the telemarketer - Play a recording of a busy signal - Put on some really annoying music and put the phone up to the stereo. - Ask the telemarketer if he/she is single. Then try hitting on him/her. Be sure to mention your various medical problems, your fascination with odd smells and your shrine to the Lawrence Welk Show. - Use one of those voice changers to disguise your voice - Rap all your replies to the telemarketer's questions, especially if you're white. - Ask the TM if he/she minds if you talk to him/her on the toilet. Then take a plastic Heinz ketchup bottle and squeeze out ketchup repeatedly - Speak in ragga chant - Try to rhyme with everything the telemarketer says - Tell the TM that the person he/she is trying to reach is a victim of black magic and has been turned into a poodle. - Tell the TM that the person s/he is trying to reach has passed on, and that you're the ghost of him/her. - Sell them on the "value of high colonics". Explain your "dedication to good health" in your most convincing, passionate voice.

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