The hustle and bustle of the fish market early in the morning was impressive. Everyone was driving these electric carts, very closely resembling a golf cart without a top, loaded with fresh fish, herbs and vegetables on their way to be delivered to their customer.
“This place was a liability, with signs no one can read, people shouting, carts honking, and no proper lanes for pedestrians to follow, it was surprising to see no one got hurt. But what a sight. Once we got away from the busy entrance and continued to make our way into the market it started to dawn on me that I would have a field day photographing this beautiful energy. They say that when you get lost capturing a specific moment or feeling through the lens of a camera it somehow takes you away from being present and enjoying your surroundings. I personally disagree, if anything I was more alert to the presence of a man chiselling away at a frozen tuna the size of a small car. It made me alert to this man’s relationship to the knife as it pounded the iced tuna. Zooming in on the rubber boots at this particular moment grounded me and allowed me to make sense of all the chaos in the fish market”.
It’s Sunday and I think this recipe is worth the wait. I’ve used this recipe at many of my events and it was a huge success, so here is the secret. Enjoy, and happy first Advent!
Gravlax à la adelina
Serves 15 people – as an appetizer
2 large fresh beetroots
1 orange (zest of)
2 lemons (zest of)
2 juniper berries (bashed)
6 tablespoons rock salt
2 tablespoons brown sugar
50 ml gin
800 g side of salmon (from sustainable source – good quality fish makes all the difference)
1 small bunch fresh dill (finely chopped)
4 tablespoons freshly grated horseradish
50 ml gin
Blend all ingredients for the beetroot cure and engulf the salmon with it. Place the fish over night or 24 hours in the fridge so that all the flavour can seep into the salmon. The next day take the salmon out of the fridge and gently rub off the beetroot cure. Place the fish on clean wrapping paper and proceed to blend all the ingredients for the herb cure and spread it all over your salmon. Place fish back in the fridge over night or 24 hours. Next day gently remove the herb cure and start to slice the fish into 1 mm slices, trying to avoid the bottom skin of the fish. Strong tip/suggestion: use a very sharp knife – it will make your life a lot easier. You can then place the sliced gravlax on a baguette slice and serve it with honey mustard and fresh dill.
This is a great recipe to use when you are entertaining guests or to bring to pot luck parties. You will look like a star! The fish lasts up to a week (make sure it’s properly refrigerated). This holiday you can impress yourself by trying this recipe and sharing your results with people.
p.s. I would love to see pictures of your results – I’ve attached mine below:)