*  Exported from  MasterCook  *
 
                                 GRAVAD LAX
 
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       sm           Salmon, whole
                         -(about 2-3 lb)
                         -----SWEDISH RECIPE I-----
    2       tb           White peppercorns
                         -(or a mixture of
                         -equal parts white
                         -peppercorns and
                         -allspice berries)
    4       tb           Salt
    2       tb           Sugar
    2                    Dill bunches
                         -----SWEDISH RECIPE II-----
      1/4   c            Salt
    3       tb           Sugar
    2       tb           Pepper, white
    4       ts           Allspice
    3       tb           Gin
    2                    Dill bunches
                         -----ENGLISH RECIPE I-----
    2       tb           Salt
    2       tb           Sugar
    3       tb           Peppercorns, white
    2                    Dill bunches
                         -----ENGLISH RECIPE II-----
      2/3   c            Salt
      1/2   c            Sugar
   20                    Peppercorns, white
                         -----MAITRE'D SAUCE-----
    3       tb           Mustard, dark,
                         -French, coarse-ground
    1       tb           Sugar
      1/2   ts           Salt
    1       pn           White pepper, ground
    1       tb           Vinegar
    6       tb           Olive oil
    6       tb           Dill
 
   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.
   
   Crush the peppers and seasonings in a mortar, add the
   salt and sugar.  Mix well and press the mixture into
   the filets.
   
   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).
   
   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.
   
   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.
   
   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:
   
   *  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 barbecue, 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. Yield:
   Serves 3-4.
   
   *  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.
   
   : Difficulty:  easy once the fish is prepared.
   : Time:  5 minutes preparation, several days aging.
   : Precision:  measure the ingredients.
   
   : Martin Minow
   : Digital Equipment Corporation, Maynard, Mass., USA
   : Minow@thundr.dec.com
    minow%thundr.dec@decwrl.dec.com
   
   : Copyright (C) 1986 USENET Community Trust
  
 
 
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