Re: [CH] OT Gravlax

Dave Drum (dirty_dave@chillicooks.org)
Wed, 18 Jun 2008 17:11:22 -0500 

Jose Cisneros wrote:

> Hey Chile-heads,

> Any one have a chile related gravlax recipe?

I don't know that there are any chile related gravlax recipes. Gravlax 
  is a Scandanavian dish - and they aren't noted for their fiery cuisine.

Here is one I have made a couple times - w/7 oz of cracked black 
pepper it has a fair amount of up-front heat. Just not the sort of 
heat or flavour we associate with chilies.

Tasting the recipe in my head suggests that a couple of green 
jalapeños might substitute for about half of the peppercorns. Give it 
a whirl and let us know.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

       Title: Lemon Grass Gravlax
  Categories: Seafood, Booze, Citrus
       Yield: 6 Servings

       2 lb Salmon filet; skin on
       1 oz Gin *
       1 oz Tequila
       2 oz Fresh lemon juice
       5 oz White sugar
       5 oz salt
       7 oz Cracked black pepper
       3 oz Coriander seed; cracked
       2    Lemon grass stalks; halved
            - lengthwise
       1 oz Chopped dill
       1 oz Chopped fresh cilantro

   Suggested servings: with mixed green salad, on toasted
   brioche, or on sticky rice patties

   Place salmon skin down on cheesecloth. Leave enough cheese
   cloth on all sides to completely cover finished product.

   Mix gin*, tequila, lemon juice, and brush on fish. Mix
   sugar, salt, pepper, and coriander seed and spread evenly
   on fish. Place lemon grass on fish. Combine dill & fresh
   cilantro and spread evenly on fish.

   Wrap salmon in cheesecloth and place in a perforated pan
   (place tray underneath pan to collect juices) Place pan
   on top of fish with 2 to 3 pounds of weight. Cure under
   refrigeration for 3 days remove cheesecloth and scrape
   off the cure. Slice thinly keeping knife at a 30-degree
   angle. Best served with mixed green salad, on toasted
   brioche, on sticky rice patties.
		
   * I substitute vodka since gin triggers my gag reflex.

   Prep Time: 15 minutes
   Inactive Prep Time: 3 minutes
   Yield: 6 servings

   Recipe courtesy Michel Mahe, Starry Night Cafe, Ferrisburgh, VM

Episode#: BE1C34
Copyright © 2006 Television Food Network, G.P.

Meal Master Format by Dave Drum - 05 August 2006

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