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Gravlax de Truite Trois Façons

Gravlax de Truite Trois Façons

Quantités: 2 à 4 personnes

Temps de cuisson: Aucune cuisson

Préparation: 12 à 36 heures

Le gravlax est un plat d’origine scandinave à base de poisson cru. La marinade à base de sel dans laquelle baigne le poisson cru fait « maturer » la chair du poisson et ainsi prolonge sa durée de vie et bonifie sa saveur. Le gravlax est un plat facile à préparer, à condition de se préparer quelques jours à l’avance. Il convient à de nombreux régimes alimentaires dont paléo et cétogène, ce qui est en fait un excellent choix pour les soirées de groupe et les repas partage. À l’approche du temps des Fêtes, simplifiez votre menu en préparant un gravlax. Vos invités seront ravis et vous éviterez des heures passées dans la cuisine. Notre recette de gravlax comporte trois versions dans lesquelles nous utilisons la truite piscicole plutôt que le traditionnel saumon, la truite étant locale et plus rapide à mariner que le saumon.

Gravlax de Truite Trois Façons

by La Boite à Grains 05 Jun 2024

 

Ingredients

First marinade

  • 500g trout fillet, skin on
  • 1 tablespoon coarsely cracked pepper
  • 2 tbsp. coarse salt
  • 2 tablespoons sugar
  • 2 tablespoons vodka

Second marinade: Gravlax with dill and mustard

  • 1 bunch fresh dill
  • 2 teaspoons dry mustard

Second marinade: Maple and chili glazed gravlax

  • 2 tbsp. maple syrup
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika

Second marinade: Gravlax with Earl Grey tea and honey

Preparation

  1. Mix pepper in a small bowl, salt, sugar and vodka.
  2. Spread the trout fillet (flesh side up) in a Pyrex dish. Brush trout flesh with marinade. Cover with plastic wrap. Refrigerate for 36 hours, checking gravlax every 12 hours to ensure even distribution of marinade.
  3. Rinse trout fillet lightly in cold water and pat dry.

Gravlax with dill and mustard

  1. In the washed and dried Pyrex dish, place the trout fillet, flesh side up.
  2. Sprinkle trout flesh with dry mustard. Cover fillet with fresh dill. Cover with plastic wrap and refrigerate for 12 hours.
  3. Just before serving, remove the dill and cut the trout gravlax with dill and mustard into thin slices, avoiding the skin. Serve as is, with slices of Swedish bread and mayonnaise, or with a side salad.

gravlax trout

Maple and chili glazed gravlax

  1. In the washed and dried Pyrex dish, place the trout fillet, flesh side up.
  2. In a small bowl, whisk maple syrup and spices. Brush the trout flesh with the lacquer. Cover with plastic wrap and refrigerate for 12 hours.
  3. Just before serving, slice the maple-chile lacquered trout gravlax into thin slices, avoiding the skin. Serve as is, with Swedish bread and mayonnaise, or with a side salad.

Gravlax with Earl Grey tea and honey

  1. In the washed and dried Pyrex dish, place the trout fillet, flesh side up.
  2. Brush trout flesh with with honey. Cover with Earl Grey Cha Yi tea tea and fresh lemon slices. Cover with plastic wrap and refrigerate for 12 hours.
  3. Just before serving, slice the trout gravlax with the Earl Grey tea and honey into thin slices, avoiding the skin. Serve as is, with Swedish bread and mayonnaise, or with a side salad.

Bon appétit!
The team at La Boite à Grains
________________________

Author

Véronique Cousineau, certified naturopath

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