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A Recipe from the Kitchen that Provides a Healthy Heart
In the Lone Mountain Ranch Dining Room, you will find a commitment to local, sustainable and in-season foods. Our Chefs, Captains and Servers are excited and delighted to provide you not only with the highest quality food, but also the story of its journey to your plate. All food comes from someplace, but where and how makes a big difference. Below we have included one of our more frequently used recipes, as well as the story behind it, to give you just a taste of the culinary experience that awaits you at Lone Mountain Ranch.
Each Sunday morning during our deluxe Brunch service, we offer a traditional gravlox cured salmon. While the wild Alaskan Salmon we serve is not a local staple, the fisherman who catches them is. Each summer, long time Big Sky resident, Pat Collins, travels to Alaska for the annual salmon run. After catching copious amounts of salmon, Pat flash freezes them, the ideal preservation for any fish that can’t be eaten immediately, and stores them to be eaten throughout the winter. Once flash frozen, the fatty nature of the salmon ensures that the fresh caught flavor holds until ready to be eaten. Each winter Pat returns to Big Sky and his business, Big Sky Wolverine’s Wild Alaskan Salmon, to sell off his summer haul to Big Sky restaurateurs like Chef Bill. He is one of many local food sources we rely upon to provide you with local and/or sustainable foods. But the journey from Alaska to Montana is not the only passage the salmon must make before arriving on your plate. Once in the Lone Mountain kitchen, the salmon will undergo a transformation in the hands of our chefs, from a wild caught animal into a delectable morsel on your dish. You could produce a similar transformation in your own kitchen at home using this recipe!
Including Wild Alaskan Salmon in your diet on a regular basis will provide you with heart healthy Omega-3s, which can improve blood flow, raise the good choleserol (HDL) and reduce the risk of heart disease. By keeping a healthy heart and getting the much needed protein for activities, Wild Alaskan Salmon is a perfect choice for those who enjoy cross country skiing.
Gravlox Cure
1 top Fennel
3 limes Lime Zest
3 lemons Lemon Zest
3 oranges Orange Zest
4 ounces Black Peppercorns
8 ounces Kosher Salt
16 ounces Brown Sugar
Vodka
· Completely zest each of the citrus fruits, careful to only remove the zest...the white pith underneath is bitter!
· Combine all ingredients
· With the skin still on, rub the salmon well with the cure and cake it below & above in a stainless steel pan. Don't use aluminum as it will react with the citrus. Fold a bit of cling wrap into a sheet and place on top of the cured fish to avoid refrigerator taste.
· Allow to cure for 24-48 hours, turning daily and removing any liquid that may appear.
· Carefully rinse off cure when the fish gets a nice bright color and becomes firm. Use a China cap to catch excess cure, to avoid a clogged drain.
· Slice the gravlox on a hard bias THINLY. Leave the skin behind when slicing.
Yield: 2 Filets
Notes:Gravlox is a Jewish delicacy that is typically served as "bagels & lox" w/ tomatoes, onions, boiled eggs, and capers.Gralax is the similar Sweedish version that is typically served w/ dill and soured cream.
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