[FISH FOOD]
MAPLE WHISKEY GRAVLAX F
BY VINCE PAQUOT
or over seven centuries, Scandinavian fishermen prepared grav- lax by salting salmon and burying it above the high tide mark
(grav ‘buried’, lax ‘salmon’). It cured and fermented for a time and was then ready for consumption. In recent times, this delicacy has been modernized—chefs forgo the fermentation and just cure the fish with salt and sugar. This technique produces a lovely fish with the texture of smoked salmon. My take on the dish strays from convention and adds some New World charm.
1 pound of fresh sushi grade salmon, lake trout or arctic char
2 tablespoons of coarse salt
1/4 cup whiskey
Start by carefully inspecting the fish for bones and remove and trim any excess skin or fat. I only use the finest sushi grade or my own fresh caught fish. Rinse the fillet in cold running water and pat dry with paper towel. Place the fish skin-down in a glass dish and sprin- kle liberally with the coarse salt. Dust with fresh, ground pepper to taste. Mix the whiskey and maple syrup together and pour slowly over the fish, being careful not to wash away the salt. Cover with plastic wrap and let sit in the fridge 12 to 24 hours before serving. The salt and the syrup’s sugar content will cure the fish. Slice a baguette into thin circles. Spread these on a pan and broil them in your oven till golden brown. Cool and set aside. When the edges of the fish look cured, even a little dry, it is ready. Slice extremely thin, starting at the tail end—think of shaving it similar to smoked salmon. A sashimi or sharp fillet knife will do the trick. Serve on the croutons with a dab of mustard. The addition of finely chopped scallions or dill will give your presentation a nice contrast in color and taste. From corn dogs to caviar, Chef Vince Paquot is a fan of everything food. His favorite meals are caught from his kayak.
www.kayakanglermag.com… 23
1/2 cup maple syrup Fresh ground pepper Baguette Scallions or dill Grain mustard
PHOTO: VIRGINIA MARSHALL
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