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Gravlax is raw fish (salmon, trout, salmon, pink salmon, sockeye salmon, chinook), which is salted under pressure from salt and various additives. Salted without adding liquid, and to give a citrus flavor, they use not lemon juice, but zest.
Culinary dictionaries are a world of brutal, often crude metaphors. It `s naturally. Food is borderline. Between life and death. Between the corporeal bottom and the incorporeal top. There is often no time for lyrics. For example, the most famous dish of Scandinavian cuisine is the same (adjusted for local phonetics and morphology) in Finland, Sweden, Iceland, as well as in Holland, Denmark and Norway. This name – gravlax – is known to many who have never heard of the fashion for Nordic cuisine. Literally translated from all Scandinavian languages, the word “gravlax” means “salmon from the grave.” Directness, frankly, chilling blood. But there is no attempt to scare here. Salmon in northern cuisine has indeed been buried in coastal sand for centuries, marinating in the salt water of the tide seeping through the sand.
So, of course, no one has done it for a long time. But the principle has not disappeared.
“The salmon was marinated in the salt water of the tide…”
Salt in food is a delicate topic. There are two mutually exclusive opinions about it. Some say that this is the main swindle, bluff and myth in human history. Others say that there is no life without salt. It is clear that the truth is somewhere in the middle, but food is a place where there are no truths. Salt can be both a pram and a medium-range missile. Up to a certain point, it enhances the taste of the product, making it more convex, bright and powerful. And then it starts to choke. Pink salmon, salmon and other salmon resist salt pressure. These are all rather oily fish, with a sweetish taste and luxurious texture. If you give free rein to salt, all the virtues of salmon will come to naught. It turns out just some kind of bacalau, only with a hint of red and red.
You can add one or two shots of whiskey, vodka or sake to the marinade. A glass or two, without overdoing it. Another question is how many glasses you can then drink for this case. But this is not a matter of cooking, but of metaphysics.”
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Beetroot Gravlax with Curd Cheese and Pink Grapefruit
For 6 people
Cooking: 4-5 hours
Ingredients
- 500 g fillet of salmon
- 50 g sea salt
- 20 g sugar
- 200 g beet
- 30 g horseradish
- 20 g of ginger
- 1 lemon
- 50 ml of vodka
- 60 g dill
- 100 г моркови
- 150 g cheese curd
- 5 grams of garlic
- 1 pink grapefruit
- 300 g black bread
- Green onion, red onion to taste
Preparation
Place the salmon fillet skin-side down in a suitable container. Sprinkle the fish with the salt and sugar mixture. Grate the beets on a coarse grater, grate horseradish, ginger and lemon zest on a fine grater, mix and put on top of the fish.
Pour over lemon juice and vodka, sprinkle with dill (40 g). Put in the refrigerator for a day.
Cut the fish into slices, carrots into thin strips, red onion into half rings. Mix the cheese with crushed garlic and finely chopped dill (10 g), cut the grapefruit. Spread cheese on a slice of bread, put grapefruit on it, then salmon, then carrots with onions and sprinkle with green onions and the remaining dill.
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Carpaccio with vanilla sauce and pink pepper
For 12 people
Preparation: 24 hours
Ingredients
- 1 kg fish fillets
- 55 g of sugar and salt
- 120 g dill
- 3 hours. L. lemon peel
- 150 ml olive oil
- 2 heads shallots
- 250 g sour cream 20%
- Half a vanilla pod
- 1 st. l. sherry vinegar
- 1 tsp buckwheat honey
- Ground black pepper to taste
- 2 tbsp. l. pink pepper
- Lemon juice to taste
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Preparation
Sprinkle a piece of fresh fillet (salmon, salmon, trout) with a mixture of sugar and salt (50 g each), chopped dill (100 g), two teaspoons of lemon zest and black pepper. Wrap in cling film and refrigerate for three hours. Then take the fish out and rinse with cold water.
Put a saucepan with olive oil on low heat, send chopped shallots and vanilla, vinegar, honey, a pinch of salt, a teaspoon of sugar and pink pepper there. Sweat for 2-3 minutes. For freshness, the finished sauce can be seasoned with lemon juice.
Mix sour cream with the remaining dill and lemon zest. Season with salt and pepper. Cover the dish with a thin layer of sour cream mixture, cut the fish into thin slices and put them on top of sour cream. Drizzle with vanilla sauce. Serve with lettuce and herb leaves.