Citrus Gravlax with Saffron Yogurt Cream
Citrus Gravlax with Saffron Yogurt Cream
Directions
- Remove the skin from the fish.
- Combine the salt, sugar and citrus zest. Rub a tablespoon of liquor over each filet. Pack some of the sugar and salt mixture on the fish – this should be a heavy pack. Fold the filet in half and wrap in plastic film. Do the same to the other filets.
- Place the salmon in a hotel pan. Place another hotel pan on top of them and load with three #10 cans or some other weight to press the fish. Place in the fridge. The salmon will take about 5 or 6 days to cure. Drain excess liquid from the pan every day or two.
Ingredients
- 3 tbsp liqueur, Grand Marnier, sub Triple Sec
- 3 3 to 4 lb Camanchaca salmon filet
- 1 qt Kosher salt
- 1 qt sugar
- orange zest, from 3 oranges
- lemon zest, from 3 lemons
- lime zest, from 3 limes
Saffron Yogurt Cream
Directions
- In a small pot bring the citrus juice and saffron to a simmer. Turn of the heat and let sit for 15-20 minutes. Strain the liquid and chill it.
- Whip the heavy cream to a soft peak consistency. Fold in the cooled saffron/juice mixture.
- Whisk in several cups of Greek yogurt. Season with salt.
Ingredients
- 1/2 qt cream, heavy
- orange, lemon, and lime juice, (from zested fruit)
- 1 tbsp saffron
- to season salt
- 2 to 3 cups yogurt, Greek
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
