Beet Cured Salmon Gravlax with Goat Cheese Panna Cotta
Beet Cured Salmon Gravlax with Goat Cheese Panna Cotta: Recipe from Holland America Cruise Line provided by Cruise Scoop.
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Cooking tools:
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Mixing bowl
- Plastic wrap
- Roasting pan
- Baking sheet
- Paper towel
- Saucepan
- Whisk
- Fine-mesh sieve
- Ramekin
- Spoon
- Pastry brush
- Refrigerator
- Grater
- Microplane
- Tray
- Weight
- Stove
- Kitchen scale
- Peeler
- Paring knife
- Tongs
- Serving platter
- Oven
Ingredients
- 1 full length salmon fillet, skin on and deboned
- 1 c sea salt
- 1 c brown sugar
- Grated zest of 2 oranges
- 1/3 c grated fresh horseradish
- 2 small red beets, washed thoroughly
- 1 large bunch of dill, roughly chopped
- ¼ c aquavit
- 1 tsp. unflavored gelatin
- 1 cup heavy cream
- ½ c milk
- 1 tbsp sugar
- 1/2 cup fresh goat cheese, softened
- Shaved asparagus from 1 jumbo asparagus pieces
- 8 small orange segments
- 1 tbsp picked dill sprigs
- 1 tbsp extra virgin olive oil
- 1 small shallot, shaved thin
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