WHEN plated up, this dish can look technically difficult; something that you are more likely to stumble across fine dining. Rest assured, howevr, this is a very simple dish that will impress anyone, not only with the aesthetic, but with an incredibly unique and delicious flavour.
A gravalx involves curing a protein in a salt blend. The salt will firm up any seafood it comes in contact with.
You can use most species of fish to attempt this dish. A way to try something different is to explore with species that are often overlooked, perhaps they have an intense flavour profile… But the big thing is if they are softer species such as tailor or Spanish mackerel. The firming of the flesh can elevate species that are known for ceviche or sashimi to a premium product.
In this recipe I used kingfish and it worked a treat. I started with the loin, the ideal cut for sashimi. But I also used the tail which has a higher sinue. The gravlax will cure and break down the connective tissue to be a more digestible texture.
I cured this kingfish for 24 hours. It was perfect… If there were softer fish or larger fillets, 48 hours will allow deeper penetration of the cure.
I used the Pac Food VS603 vac sealer. It has a pulse function so that you can stop the vacuuming before all the moisture gets sucked into the machine. Vac sealing is ideal as it ensures the mixture envelopes the fillets, there is nowhere for the flavour to go except into the flesh.. If you wanted to you could usea tupperware container or a bag.
Ingredients:
As long as you make enough salt mixture to cover all of your fish with a thick coating then you have made enough.
Fish
I would use the below for 800grams of fish fillets. Skinned and boned. Read above for species recommendations.
Gravlax – salt mixture:
- 1 Cup cooking salt
- ¾ cup raw sugar
- 5 table spoons of black pepper corns whole
- 4 table spoons of cooriander seeds
- A handful of rosemary leaves
- 4 shots of gin
- 1 beetroot, peeled and cut into 1-2cm chunks
Garnish
- Premium Extra Virgin olive Oil (I used Grampians Olive Co)
- Salt flakes
- Small capers rinsed
- Fresh Dill
Method
- Add all of the ingredients into a blender for the gravlax
- Using the pulse function, blend until combined
- Prepare the fillets. Cut the bloodline out, remove any bones, preferably pin boning. Length of loin that can be cut into sashimi style slices once cured.
- Cut a vac sealer bag that is 30 – 40cm longer than space the fillets will fill. This will give time for the moisture to be stopped and sealed.
- Add the fish to the vac sealer bag with the gravlax mixture. Ensure all surface areas are evenly coated.
- Seal the bag with the vac sealer. Use the pulse function to avoid moisture entering the vac sealer.
- Leave for 24 – 48 hours in the fridge
- Cut into sashimi slices. Laying them evenly spaced onto a plate. To cut sashimi, cut across the grain using single strokes of the blade.
- Sprinkle rosk salt from a height, capers and dill as a garnish.
- Drizzle the extra Virgin Olive oil for a rich colour finale.
Enjoy.
