Sea Bass Gravlax With Cucumber               

 tags (edit): Fish @2 Star @Tried @Vogel Appetizers  

 

The seasonings in this sea bass gravlax -- I use onion, cilantro, and hot pepper -- can be varied according to your tastes and what you have on hand. Likewise, if sea bass is not available where you live, substitute the freshest possible fish -- freshness is foremost -- striped bass, salmon, or red snapper. I incorporate diced crunchy cucumber into the mixture and garnish with strips of cucumber and a shower of diced tomato, fresh chives, and oil, preferably truffle oil. I like to mold the gravlax into a cylinder using an empty can (or ring mold). This recipe is easily doubled if you want to serve it as a main course.

Ingredients

SEA BASS GRAVLAX
12 ounces Sea Bass Fillets Bone, skin, and sinew removed
2 tablespoon Vidalia Onions or Other Sweet 1/4" Chop
2 tablespoon Fresh Cilantro Chopped
1 teaspoon Jalapeno Peppers or Serrano, Minced More To Taste
1 1/2 tablespoon Extra Virgin Olive Oil
to taste Salt And Pepper
1 ea Cucumber
TOMATO GARNISH
1 cup Tomato Peeled Seeded & Diced 1/2"
2 tablespoon Fresh Chives Minced
1 tablespoon Rice Wine Vinegar or Mirin
1 tablespoon Truffle Oil optional
1 tablespoon Peanut Oil plus 1 TB if not using Truffle Oil
 

Instructions
 SEA BASS GRAVLAX:
Cut the sea bass into uniform 1/2 inch pieces and mix them in a medium bowl with the onions, cilantro, chile pepper, olive oil, salt & pepper.

Using a vegetable peeler, peel off about 24 long thin strips from the flesh of the unpeeled cucumber (so the strips are edged with peel) and reserve for garnish. Cut enough of the remaning cucumber into 1/4 inch pieces to measure about 1/3 cup. Stir the cucumber pieces into the sea bass mixture.

TOMATO GANISH:
In another bowl, mix together the tomato, chives, rice wine vinegar, salt & pepper.

At serving time, place a 2- to 3-inch ring mold (or a clean, empty can with both ends removed) in the center of an individual plate and pack some of the sea bass mixture into it. Carefully lift off the mold and repeat this proceedure on the remaining plates. Arrange several of the cucumber strips on each plate around the molded sea bass.

Divide the tomato garnish among the plates, spooning it around the gravlax. If using truffle oil, mix it with the peanut oil and drizzle the oil(s) on the garnish.

Serve immediately.

A variation on this recipe is also hosted on BigOven.com as recipe number 161365.

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Yields: 4 Servings    posted as 161365
     FAST FOOD MY WAY by Jacques Pepin, page 26

 notes: 

Cuisine:   French

Main Ingredient:   Sea Bass