Amberjack Gravlax
- Gluten Free
- Lactose Free
- Energy Kcal 308
- Carbohydrates g 40.4
- of which sugars g 40.4
- Protein g 25.9
- Fats g 4.8
- of which saturated fat g 1.1
- Cholesterol mg 80
- Sodium mg 14843
- Difficulty: Average
- Prep time: 20 min
- Serving: 4
- Cost: Average
- Note + 12 h of marination
PRESENTATION
If you're on the hunt for a dish that mixes classic Scandinavian flavors with a little Mediterranean flair, this amberjack gravlax is absolutely it. Traditionally, gravlax comes from places like Sweden and Norway, where salmon gets cured with cane sugar, salt, and dill. Now, we’re shaking things up by using ricciola—a Mediterranean fish known for its tender and buttery goodness. So, here's the deal: this twist on amberjack gravlax captures the best of both Northern and Southern Europe.
And listen, the key is the amberjack gravlax curing process. Basically, you take thick slices of fresh ricciola and cover them with a dry marinade that draws out moisture while infusing a mildly sweet flavor. Really good stuff. Gravlax is a staple at cold buffets in Scandinavia, but this version? It brings a sunny Mediterranean vibe to the table.
When sliced thin, each piece is silky—it just melts in your mouth. The dill in the amberjack gravlax seasoning gives it a fresh kick, while the cane sugar and salt keep things moist and delicate. And you know what? If you want to know how to make amberjack gravlax pop, it's all about simplicity—let those natural flavors shine.
Pair it with dark rye bread, a smidge of mustard sauce, or go solo—seriously good. People love the mix of the traditional salty-sweet cure with the subtle, almost zesty taste of ricciola. Whether it's for brunch, a party spread, or just 'cause you're craving something special, this amberjack gravlax preparation is a delicious fusion of regions. Perfect for flavor explorers or anyone trying something new. This dish beautifully marries Northern European techniques with the richness of Mediterranean ingredients, offering a silky bite that transcends borders. Pretty much.
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- INGREDIENTS
- Amberjack fish 1.3 lbs (600 g)
- Fine salt 8 ¾ tbsp (150 g)
- Brown sugar 0.67 cup (150 g)
- Dill 1 tuft
How to prepare Amberjack Gravlax
To prepare the amberjack gravlax, since this will not undergo any cooking, it is very important to ensure that it has been flash-frozen at the time of purchase (it is recommended to freeze the fillet for at least 96 hours at 0°F, already skinned, and then thaw it for preparation). Clean the amberjack: remove the skin from the fillet using a very sharp knife, sliding it between the meat and the skin starting from the tail part 1 to the end 2. Once the skin is removed 3
place the fillet in a baking dish and sprinkle the entire surface first with salt 4, then with brown sugar 5, and finally with finely chopped dill 6.
Make sure the dry marinade covers the entire fillet 7, then cover with plastic wrap 8 and let marinate in the refrigerator for 12 hours. After this time, the amberjack will have absorbed both the salt and the sugar and released all its liquids 9.
At this point, rinse the fillet under running water 10 and dry it with a sheet of kitchen paper. Place the fillet on a cutting board 11 and slice it finely in a sashimi style 12. The amberjack gravlax is ready!