RE: [CH] Gravlax Recipe -- in MasterCook format.
Riley J. McIntire (Riley@ChileGarden.com)
Thu, 19 Jun 2008 15:09:00 -0700
Jose Cisneros [jccisn@gmail.com] thusly on Thursday, June 19, 2008 1:18 PM:
> This is the recipe I used.
> It's from Saveur No# 112 July 2008
Two recipes. MasterCook format for those that use it. With embedded recipe
for Mustard Dill sauce and some miscellaneous notes from Wikipedia. Hope the
special characters come through on the list. If they don't, and you want
them I'll send it to you off list. Just let me know, and what format you
want it, ie text, mc2 or one of the others.
Hot regards,
Riley...who only has one cayenne plant in a pot, from last year, alas!
--
"To be interested in the changing seasons is a
happier state of mind than to be hopelessly in
love with spring." —George Santayana
* Exported from MasterCook *
Gravlax
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons white peppercorns
1 tablespoon fennel seeds
1 tablespoon caraway seeds
2/3 cup kosher salt
1/3 cup sugar
2 Pounds Salmon Fillet -- skin-on, center cut
1 cup Dill Weed Sprigs -- chopped
1/3 cup Dill Weed Sprigs
1/4 cup aquavit -- (optional)
Mustard Dill Sauce -- Gravlaxsås
In a small food processor, pulse peppercorns, fennel seeds, and caraway
seeds until coarsely ground; combine with salt and sugar. Stretch plastic
wrap over a plate; sprinkle with half the salt mixture. Place salmon filet
on top, flesh side up. Cover with remaining salt mixture, dill sprigs, and
aquavit.
Fold plastic wrap ends around salmon; wrap tightly with more plastic wrap.
Refrigerate the fish on the plate for 48--72 hours, turning the package
every 12 hours and using your fingers to redistribute the
herb-and-spice-infused brine that accumulates as the salt pulls moisture
from the salmon. The gravlax should be firm to the touch at the thickest
part when fully cured.
Unwrap salmon, discarding the spices, dill, and brine. Rinse the filet under
cold running water and pat dry with paper towels. Cover a large plate with
the chopped dill. Firmly press the flesh side of the gravlax into the dill
to coat it evenly.
Place gravlax skin side down on a board. With a long, narrow-bladed knife
(use a granton slicer if you have one; the divots along the blade make for
smoother, more uniform slices), slice gravlax against grain, on the
diagonal, into thin pieces. Serve with mustard dill sauce or on knäckebröd
with minced onion. Refrigerate any remaining gravlax, wrapped in plastic
wrap, for up to 2 weeks.
Description:
"This satiny delicacy brings out the best in salmon."
Cuisine:
"Scandinavian"
Source:
"Saveur No# 112 July 2008"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 292 Calories; 14g Fat (46.4% calories
from fat); 24g Protein; 13g Carbohydrate; 1g Dietary Fiber; 64mg
Cholesterol; 7684mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0
Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.
Serving Ideas : Serves 8 to 10. Crisp bread (Swedish: knäckebröd, spisbröd,
hårdbröd, Danish: knækbrød, Norwegian: knekkebrød, Finnish: näkkileipä) is a
flat and dry Nordic type of bread or cracker, containing mostly rye flour.
[from Wikipedia]
NOTES : Gravlax or gravad lax (Swedish, Danish), gravlaks (Norwegian),
graavilohi (Finnish), graavilõhe (Estonian), graflax (Icelandic) is a
Scandinavian dish consisting of raw salmon cured in salt, sugar, and dill.
Gravlax is usually served as an appetizer, sliced thinly and accompanied by
hovmästarsås (also known as gravlaxsås), a dill and mustard sauce, either on
bread of some kind, or with boiled potatoes. [...] Commercially prepared
gravlax is sometimes smoked, and as such is incorrectly termed "gravlax".
Salmon is often served in Scandinavia also raw and uncured, not unlike
sashimi, but calling it "gravlax" is also incorrect. [From Wikipedia]
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Mustard Dill Sauce -- Gravlaxsås
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Condiments
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon sugar
5 tablespoons extra-virgin olive oil
2 tablespoons heavy cream
1 tablespoon Fresh Dill -- finely chopped
Whisk together dijon mustard, lemon juice, vinegar, and sugar in a medium
bowl. While whisking, slowly drizzle in olive oil until smooth.
In a separate bowl, vigorously whisk heavy cream to stiff peaks. Gently fold
the whipped cream and dill into the mustard sauce.
Description:
"This is the perfect partner to Gravlax"
Source:
"Saveur No# 112 July 2008"
Yield:
"2/3 CUP"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 744 Calories; 80g Fat (94.1% calories
from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol;
387mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk;
16 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0