minow@thundr.dec.com (Martin Minow) (04/15/88)
GRAVLAX(M) USENET Cookbook GRAVLAX(M)
GRAVAD LAX
GRAVLAX - Swedish dill-cured salmon
Gravlax uses a salt-sugar mixture to cure the fish. The
fish is flavored by dill and whatever else is handy. (I've
used gin, Julia Child has used cognac).
I've gathered these versions of the recipe from several
sources. From Ver Cokbok (the Swedish equivalent of Joy of
Cooking or Mrs. Beeton.) From a brochure published by the
Swedish Information Service. From a booklet written by Tore
Wretman, who owned a major restaurant and has published
several cookbooks of his own.
Gravlax is like barbeque-a process that you follow, but can
vary considerably. Don't skimp on the salt. The proportion
of salt to fish is important to preserve the fish. Here are
several variations on a single basic recipe.
INGREDIENTS (Serves 3-4)
1 small salmon, whole (2-3 lbs)
SWEDISH RECIPE I
2 Tbsp white peppercorns (or a mixture of equal parts
white peppercorns and allspice berries)
4 Tbsp salt
2 Tbsp sugar
2 bunches dill
SWEDISH RECIPE II
1/4 cup salt
3 Tbsp sugar
2 Tbsp white pepper
4 tsp allspice
3 Tbsp gin
2 bunches dill
ENGLISH RECIPE I
2 Tbsp salt
2 Tbsp sugar
3 Tbsp white peppercorns
2 bunches dill
ENGLISH RECIPE II
2/3 cup salt
1/2 cup sugar
20 white peppercorns
MAITRE'D SAUCE
3 Tbsp dark french coarse-ground mustard
1 Tbsp sugar
1/2 tsp salt
pinch ground white pepper
1 Tbsp vinegar
6 Tbsp olive oil
6 Tbsp dill,
PROCEDURE
(1) Get a whole fish, clean it and remove the head.
Split into two filets, removing the backbone but
leave the skin on. Dry off the filets and remove
all the little bones.
(2) Crush the peppers and seasonings in a mortar, add
the salt and sugar. Mix well, and press the mix-
ture into the filets.
(3) In a glass or ceramic dish, put some dill on the
bottom, then one of the filets, skin side down,
then more dill, then the other filet, skin side
up. Put the thick side of one filet against the
other's thin side. Cover with plastic wrap (NOT
ALUMINUM FOIL) and put a cutting board or similar
on top with some weight on it (e.g. a couple of
beer cans).
(4) Put it in the refrigerator for a day or so. (Thin
filets are ready in 1 day, thicker in 2 days.)
Turn the filet over once or twice during this
time. Pour off the brine, otherwise the fish will
be too salty. The fish will keep for a week in a
refrigerator after pouring off the brine.
(5) Make the sauce, "Maitre'd sauce". Mix together the
mustard, sugar, salt, pepper, and vinegar. Add the
oil drop by drop as if making a mayonnaise. Add
the dill. Let the sauce sit for about 10 minutes.
(6) Cut off either thin (nearly horizontal) slices, or
thick vertical slices, to taste. (Don't cut
through the skin). Serve as an appetizer on thin
slices of buttered rye bread (with a little lemon
juice and some finely chopped dill), or as a main
dish with boiled new potatoes and Maitre'd sauce.
NOTES
You can broil or grill thick slices of gravlax. After
you've eaten the salmon, you can also cut the skin in thin
strips, sear them briefly on the skin side, and serve them
as a garnish.
RATING
Difficulty: easy once the fish is prepared. Time: 5 minutes
preparation, several days aging. Precision: measure the
ingredients.
CONTRIBUTOR
Martin Minow
Digital Equipment Corporation, Maynard, Mass., USA
Minow@thundr.dec.com minow%thundr.dec@decwrl.dec.com