Maple Trout Gravlax, Scandinavian Heritage Quebec Style
Gravlax, from Scandinavian traditions, is reinvented in our Quebec cuisines with trout, an abundant local fish. Our book From our land to your kitchen - 45 recipes with local flavor celebrates this ancestral method of preservation which enhances trout, while opening the door to its noble equivalent, salmon, for those who wish to vary the flavors.
Trout and Salmon, Two Jewels of Fresh Water
Our recipe honors trout, often caught on hot summer days, and features salmon as a tasty alternative. These two fish, with complementary textures and flavors, lend themselves beautifully to the preparation of gravlax, imbuing themselves with the aromas of mustard and maple.
Preparing Gravlax: Accessible Know-How
We detail step by step the method for marinating fish, emphasizing the importance of patience and the use of quality products to guarantee the excellence of the result. Whether with trout or salmon, each step is a celebration of flavors and culinary heritage.
Agreements and Presentations: Promoting Gravlax
As a canape, side dish or central dish, gravlax comes in various presentations. We suggest accompaniments that complement and highlight the delicate taste of trout or the more assertive character of salmon, for a dish that is as aesthetic as it is delectable.
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| 🔍 Information | Details |
| ⏱️ Preparation time | 15 minutes |
| 🍳 Rest time | 24 hours |
| ⏲️ Total time | 24 hours 15 minutes |
| 🔧 Difficulty level | Easy |
| 🍽️ Servings | 4 |
| 🔥 Calories (approximate) | 250 calories per serving |
| Ingredients |
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| Instructions |
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Suggested Presentation
Serve with a drizzle of olive oil, chopped French shallots and a few capers to taste. Serve with Dijon mustard and maple butter to dip the gravlax.
Questions and Answers to Perfect your Maple Trout Gravlax
Q: What is the role of coarse salt in the preparation of gravlax and can it be replaced by another type of salt? A: Coarse salt is crucial in preparing gravlax because it helps extract moisture from the fish and preserve it. It is possible to replace it with sea salt or kosher salt, but you will have to adjust the quantity because these salts have a different texture and absorption capacity.
Q: Can you use rainbow trout for this recipe? A: Yes, rainbow trout is a great option for this gravlax recipe. It is common in our fresh waters and brings a beautiful color and fine texture to the finished dish.
Q: How do you know when trout is sufficiently marinated? A: The trout is generally ready when its flesh is firm to the touch and has taken on a slightly darker color, a sign that it has absorbed the marinade well.
Q: Can gravlax be prepared with herbs or spices other than those mentioned in the recipe? A: Absolutely. Gravlax is a versatile recipe. Herbs like dill or fennel and spices like juniper or coriander can be incorporated to vary the flavors.
Q: Is there an ideal time to consume gravlax once it is ready? A: Gravlax is best when eaten shortly after preparation, but it can be kept in the refrigerator for 3 to 5 days, well wrapped.
Q: What wines pair well with trout gravlax? A: A dry white wine like Chardonnay or Riesling is perfect, thanks to their acidity which contrasts with the fat of the fish. A sparkling wine can also bring a nice freshness to the mouth.