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Gravad lax by  Nikolaj JueGravad lax by  Nikolaj JueGravad lax by  Nikolaj Jue

FAVORITE GAME RECIPE BY NIKOLAJ JUEL:

GRAVAD LAX (PICKLED TROUT)

Tempo di lettura: 4 minuti

Gravad lax is an old Nordic recipe. In the original recipe, you would bury the fish in the
ground. That was before anyone had a fridge, of course. Nowadays, you do it in the fridge, which is easier and more hygienic. Even though the method has changed, the name has stuck, and we could not resist giving it an upgrade. Here we are giving our freshly caught sea trout the “gravad” treatment (pickle it), but are also adding beetroot for color, and gin, juniper as well as citrus zest for extra flavor. Give it a try. It is delicious and really easy to make.

FAVORITE GAME RECIPE: GRAVAD LAX (PICKLED TROUT) BY NIKOLAJ JUELFAVORITE GAME RECIPE: GRAVAD LAX (PICKLED TROUT) BY NIKOLAJ JUEL portrait

INGREDIENTS

THE FISH

- One side sea trout (weighing 900g)

PART 1
- 2 large beetroot
- the zest of one orange, finely grated
- zest of 2 lemons, finely grated
- 2 juniper berries, crushed in a mortar
- 2 tbsp Maldon salt
- 2 tbsp sugar
- fresh grounded black pepper
- 50ml gin or aquavit

PART 2
- 1 large bunch of dill
- 2 tbsp horseradish, grated
- 50ml gin or snaps


DILL CRÈME

- 250ml crème fraiche 18%
- 1 tsp Dijon
- 1 bunch of dill, finely chopped
- 1 tbsp redwine vinegar
- salt and pepper


FENNEL SALAD

- 1 fennel, sliced finely on a mandolin
- 1 handful arugula
- juice of one lemon
- 2 tbsp olive oil
- salt and pepper

PREPERATION

THE FISH - PART 1

Place the fish (skin side down) in a dish. Season the fish with sugar,
salt, pepper, and the crushed juniper berries. Scatter the grated
citrus zest evenly over the fish, followed by the grated beetroot.
Splash the gin over the fish and cover with cling film.
Leave the fish in the fridge for 1-3 days.

THE FISH - PART 2
After the first cure, take the fish out of the fridge. Scrape the beetroot
off the fish, and rinse the fish with 100ml of water.
Clean the dish, and put the fish back, skinside down. Scatter with
the grated horseradish and the chopped dill. Splash the reaming
gin over the fish and cover with film. Leave fish in the fridge for the
last cure for 24 hrs.

DILL CRÈME

Mix all ingredients, and season to taste with salt and pepper.

FENNEL SALAD

Mix the fennel and arugula in a bowl. Season lightly with salt and
pepper. Add lemon juice and olive oil. Mix well.
Cut the fish in thin slices, from the tail and up. Arrange the slices on
a plate and serve with fennel salad, dill crème, a wedge of lemon,
and a slice of sourdough bread.

Vai a Panoramica di tutte le storie
The ingenuity of a hunter and chef - Nikolaj Juel, Jamaican Chamois Curry - pot, cookingFAVORITE GAME RECIPECARIBBEAN CHAMOIS CURRY Tempo di lettura: 4 minuti