
GRAVLAX - GRAVAD LAKS - GRAVLAKS
|
RECIPE
BY TALLYRAND |
 |

Celebration!
To me that is what food is, a celebration of life, something
to be celebrated and enjoyed like a present, a gift,
something to take one’s time over and enjoy. While I
admit to being the occasional victim of fast food imbibing,
I am otherwise a full supporter of slow food. Taking
my time to get the best results, then sitting down with
friends at a fully set table and just slowly enjoying
the experience, the food, the wine and chatting during
each course, hence my lunch or dinner parties often
taking four to six hours.
Sometimes
to get the best results from food, to get the full enjoyment
from it, patience is required along with a little forward
planning. None more so maybe than with marinating foods.
When
I said last week I would be tackling barbecuing, I received
emails asking about the process of marinating foods
beforehand . . . the whys and wherefores, etc. So this
week we are starting on a journey, a journey that starts
with marinating and curing, which are closely linked.
Then next week I will cover BBQ foods, followed up by
recipes for ice cream . . . a great way to help finish
a BBQ. So this week is more about learning and understanding
than it is about recipes . . . but fear not there will
be some.
So
to find out all about marinating and marinades over
to the Tallyrand
Food Tips section.

HOW TO MAKE GRAVLAX

Now
a recipe . . . this is a simple recipe for making your
own cured side of salmon, known as gravlax, gravad laks
and other spellings. It is a Scandinavian specialty
that is expensive to purchase, yet so easy to make yourself
. . . as long as you can get cheap sides of salmon that
is.
Ingredients for Gravlax
salmon
side
|
1
|
kg
|
salt
|
100
|
gm
|
sugar
|
50
|
gm
|
cracked
peppercorns
|
20
|
gm
|
cracked
juniper berries
|
20
|
gm
|
fresh
dill
|
100
|
gm
|
How to make Gravlax
- Ensure
all bones are removed
- Place
the salmon in a tray
- Combine
all the remaining ingredients and rub the dry cure
mixture into the flesh lightly
- Cover
loosely with cling film
- Place
in the refrigerator overnight
- Remove
and rinse to remove excess salting mixture
- Slice
paper thin and serve with some sour cream mixed with
fine strips (julienne) of dill pickles, sliced onions,
dill and paprika
Chef's Tip for Gravlax
Excellent
when comlpimented by a glass of chilled white wine!
Enjoy
your Gravlax and bon appetit . . . . .

Chef's
terminology:

|
|
lt |
=
|
litres |
|
tsp |
= |
teaspoon |
|
ml |
=
|
millelitres |
|
tbs |
= |
tablespoon |
|
kg |
=
|
kilograms |
|
sq |
= |
sufficient
quantity (add to taste) |
|
gm |
=
|
grams |
|
pc |
= |
piece,
meaning a whole one of |
 |

Recipe
from professional
Chef Tallyrand
|