As Ramadan draws near, we’re going to share recipes from chefs from our favourite restaurants and hotels in Doha.
Chef Timur Fazilov from Morimoto in Mondrian Doha shares his version of salmon gravlax with Time Out Doha readers. According to him, it’s just perfect for big family tables and it’s so much better and cheaper than the store-bought version.
1 kg salmon fillet, sashimi-grade, pin bones removed and skin on
125g rock salt
2 tsp coriander seeds, crushed
2 tsp pink peppercorns, crushed
2 tsp fennel seeds
1 big bunch of dill, roughly chopped
1 large orange (zest)
1 lemon (zest)
For the mustard sauce
3 tbsp Japanese mustard (or Dijon mustard)
2 tbsp wholegrain mustard
1 tsp wasabi powder
2 tbsp honey
2 tbsp rice vinegar (or white vinegar)
5 tbsp grapeseed oil
Salt and pepper
1 fennel, shaved
Shredded nori sheet (optional)
Picked crab meat (optional)
Tobiko, flying fish roe (optional)
1 lemon, cut into wedges
Rye bread or other bread/crackers
1 Start by making the marinade/curing mix. Crush pink peppercorns, coriander and fennel seeds using pestle and mortar. (Or you can do it with the side of your knife).
2 Combine peppercorns with rock salt, sugar, half bunch of dill, orange and lemon zest. Mix until well combined.
3 Spread half the marinade onto a large shallow tray. Lay the salmon on top, skin side down, and top with the remaining marinade mix.
4 Cover with cling wrap, top with something flat like a chopping board, put a weight (tinned tomato or anything available in your kitchen) and refrigerate for 12 hours.
5 Turn once, by then most of the salt and sugar will have liquefied. Place the weight on top again and refrigerate for another 12 hours.
6 After 24 hours of marinating, lift the salmon out of the marinade and wash under cold water to get rid of the excess salt.
7 Pat dry. If time permits, return to the fridge for another 4-5 hours uncovered. A dry surface is better for slicing later.
8 Meanwhile make the mustard sauce. Mix mustard, wasabi, honey, rice vinegar and grapeseed oil in a bowl. Season it with salt and pepper. The mixture should be runny, if not you can add a little water.
9 Brush the mustard mixture over cured salmon, not skin side.
10 Sprinkle over other half of the chopped dill and return to chiller till your guests arrive.
11 Slice thinly on angle across the grain, do not cut through the skin (skin is not edible).
12 Arrange wafer-thin slices of salmon on the plate.
13 Garnish with shaved fennel, picked white crab meat, tobiko and shredded nori. Serve with lemon wedge and bread/cracker on the side.