Best 7 Vincent Hodginss Moroccan Spiced Gravlax Recipes
Welcome to the culinary adventure of creating a flavorful and unique dish, Vincent Hodgin's Moroccan Spiced Gravlax. This exquisite recipe combines the traditional Nordic curing technique of gravlax with an aromatic blend of Moroccan spices, resulting in a delectable and visually stunning dish that's perfect for any occasion. In this article, we'll take you on a step-by-step journey to master this dish, exploring the art of curing salmon, the vibrant flavors of Moroccan spices, and the techniques to achieve the perfect balance of textures and tastes.
Check out the recipes below so you can choose the best recipe for yourself!
MOROCCAN SPICE BLEND
Ras-El-Hanout - This vibrant spice blend makes an excellent addition to lamb burgers or roasted chicken. Store in an airtight container in a cool, dark, dry place.
Categories Condiment/Spread Ginger No-Cook Quick & Easy Spice Cinnamon Clove Gourmet
Yield Makes 2 tablespoons
Number Of Ingredients 9
Steps:
- Whisk together all ingredients in a small bowl until combined well.
VINCENT HODGINS'S MOROCCAN SPICED GRAVLAX
Provided by Mark Bittman
Categories appetizer
Time 15m
Yield at least 12 servings
Number Of Ingredients 12
Steps:
- Place the fennel, anise, caraway, coriander, cumin, clove and cardamom in a dry skillet, and toast over medium heat, shaking the pan frequently, until the mixture is aromatic, 1 to 2 minutes. Grind all the spices together, then mix with the cinnamon, sugar, salt and pepper. Place the salmon, skin side down, on a large sheet of plastic wrap. Cover the flesh side of the salmon with the spice mixture, making sure to coat it completely.
- Wrap the fish well, and refrigerate for 48 hours.
- Unwrap salmon, and rinse off the cure. Dry, then slice on the bias (see illustration). Serve plain or with lemon wedges, creme fraiche, sour cream or a light vinaigrette.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 3 grams, Sodium 238 milligrams, Sugar 4 grams, TransFat 0 grams
GRAVLAX
Provided by Emeril Lagasse
Categories appetizer
Time 34m
Yield about 4 dozen hors d'oeuvres
Number Of Ingredients 14
Steps:
- Combine the salt, peppercorns, dill, sugar, and zest in a medium-size mixing bowl. Mix well. Lay a piece of plastic wrap twice the size of the salmon on a flat surface. Cross another piece of plastic of the same size over the first piece horizontally. Place the salmon in the center of the pieces of plastic wrap, with the skin side down. Spoon the seasoning mixture over the top and sides of the salmon. Using your fingers, spread the mixture evenly over the salmon. No part of the flesh of the fish should be exposed. With the palm of your hand, gently press the mixture into the salmon. Fold the 2 pieces of plastic wrap very tightly around the salmon, folding in the ends securely. Wrap the salmon a second time with another large piece of plastic. Place the wrapped salmon in shallow glass baking dish. Top the salmon with another baking dish. Place 2 heavy cans or 2 clean, wrapped bricks on the baking sheet to weight the salmon. Refrigerate for 24 to 30 hours, depending upon the thickness of the fish. Remove from the refrigerator and unwrap the salmon carefully. Discard the wrap and scrape off the seasoning mixture. Rinse the salmon under cold water to remove the seasoning mixture. Pat dry. To serve, remove 2 inches from the tail of the salmon. Slice the salmon, at an angle, into paper-thin slices. Serve with accompaniments.
- In a large container with an airtight closure, place 1/2 of the sugar. Add the bean quarters and cover with the remaining 2 cups of sugar. Close tightly. Place in a cool, dark place. Twice a day shake the container to distribute the vanilla essence. Continue the process for at least 1 week and up to 3 weeks. Replace the sugar as it is used.
ASIAN STYLE GRAVLAX
This is an appetizer that Caprial Pence serves at her restaraunt in Portland,Oregon, called the Westmoreland Bistro. They serve this with Ginger, Carrot, and Daikon Salad and wasabi creme fraiche. Be sure to slice the salmon as thin as possible when you serve it. Cook time is marinating time.
Provided by Sharon123
Categories Easy
Time P3DT10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place the salmon on a baking sheet. In a small bowl, combine salt, sugar, chile flakes, and five spice powder. Mix well. Spread the gingerroot over top and bottom of the salmon. Cover salmon with spice mixture on both sides. Cover with plastic wrap and refrigerate for 3 days, or until the fish is firm to the touch.
- To serve, slice the salmon as thinly as you can with a very sharp knife(removing the slices of ginger).Serve cold with French bread and creme fraiche mixed with wasabi paste. Enjoy!
Nutrition Facts : Calories 173.5, Fat 4, SaturatedFat 0.7, Cholesterol 59.1, Sodium 2408.4, Carbohydrate 10.5, Fiber 0.2, Sugar 9, Protein 22.8
MOROCCAN SPICE BLEND
For years, we've enjoyed dishes flavored with this version of ras el hanout, a Moroccan spice blend we use on everything from lamb stew to scrambled eggs. -Carol Ward, Deming, New Mexico
Provided by Taste of Home
Time 5m
Yield 1/4 cup.
Number Of Ingredients 10
Steps:
- Combine all ingredients; store in an airtight container.
Nutrition Facts : Calories 3 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 197mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
MOROCCAN-SPICED CHICKEN SLIDERS
Steps:
- In a small bowl, stir together 2/3 cup yogurt, mustard and zests. Refrigerate until serving., In a large bowl, combine remaining 2 tablespoons yogurt, mint, garlic, ras el hanout, pepper, cumin and salt. Crumble chicken into bowl; mix lightly but thoroughly. Shape into 8 1/2-in.-thick patties; press small indention in middle of each patty. , In a large nonstick skillet, heat oil over medium heat. Add patties; cook until golden brown and no longer pink, 4-5 minutes on each side. Serve patties inside pita pocket with sauce, lettuce and tomato.
Nutrition Facts : Calories 173 calories, Fat 9g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 456mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
MOROCCAN SPICE COOKIES
This is adapted from an old recipe of my mother's, which I believe was from a church cookbook. I was looking for a way to use the wonderful ras-el-hanout spice blend I had on hand and came up with this. I take them to my office holiday cookie swap every year and they're always a hit. Ras-el-hanout can be found at Middle Eastern grocery stories, but I recommend the blend sold by The Spice House (www.thespicehouse.com).
Provided by melbalou
Categories Drop Cookies
Time 32m
Yield 32 cookies
Number Of Ingredients 8
Steps:
- Sift flour, salt, ras-el-hanout and cinnamon into a small bowl.
- In a medium bowl, whisk together butter and sugar.
- Add almond (or vanilla) extract and whisk until fluffy.
- Stir in flour mixture and mold dough into a ball.
- Wrap dough in plastic wrap and refrigerate at least 1 hour.
- Preheat oven to 350°F
- Roll dough into 3/4 inch balls and roll lightly in sugar if desired.
- Place cookies on parchment-lined cookie sheet.
- Flatten cookies with bottom of glass or back of fork and press a whole almond into center of each cookie.
- Bake 12 minutes until edges are lightly golden.
Nutrition Facts : Calories 99.4, Fat 6.5, SaturatedFat 3.7, Cholesterol 15.2, Sodium 37.3, Carbohydrate 9.4, Fiber 0.4, Sugar 3.2, Protein 1.1
Tips:
- Choose the right salmon: Look for a fresh, fatty salmon fillet with no bones. You can use skin-on or skinless salmon, but skin-on will help keep the salmon moist during the curing process.
- Use high-quality spices: The spices used in this recipe are essential for creating the unique Moroccan flavor. Be sure to use fresh, flavorful spices, and adjust the amount to your taste.
- Cure the salmon for the right amount of time: The curing time will vary depending on the thickness of the salmon fillet. A general rule is to cure the salmon for 24 hours per inch of thickness.
- Slice the salmon thinly: When serving the gravlax, slice it thinly against the grain. This will help ensure that each slice is tender and flavorful.
- Serve with your favorite accompaniments: Gravlax is traditionally served with a variety of accompaniments, such as crackers, bread, blinis, cream cheese, and capers. You can also add a squeeze of lemon juice or a dollop of crème fraîche for extra flavor.
Conclusion:
Moroccan-spiced gravlax is a delicious and impressive dish that is perfect for any special occasion. With its unique flavor and beautiful presentation, it is sure to be a hit with your guests. So next time you're looking for a new and exciting way to prepare salmon, give this recipe a try. You won't be disappointed!
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