Homecured Gravadlax ( Gravalax) , Homebaked No Knead Poppy Seed , Dill and Mustard Sauce
2 votos | 716 views
0 evaluaciónes | 1 comentario
You might also like
Comentarios
08 de Enero de 2013Thank you for the recipe. Been making a similar version for years with one modification. When preparing, I drizzle a bit of cognac on each meat side to liven it up. I also turn it at least twice a day so that it is equally immersed in the liquid bath. You are correct about using farmed salmon. Used wild salmon once and it was disappointing.
%20%20so%20market%20,%20butcher%20trips%20and%20a%20regular%20vegebox%20see%20us%20through.%20Rant%20over%20,%20ethics%20supressed,%20wine%20must%20be%20bought%20and%20I%20always%20hopefully%20wander%20past%20the%20reduced%20section%20and%20was%20excited%20to%20see%20sides%20of%20salmon%20for%20just%20%C2%A35%20each.%20It%E2%80%99s%20practically%20freegan%20to%20buy%20this%20stuff,%20%20right?!%3C/p%3E%3Cp%3ESeeing%20long%20sides%20of%20salmon%20I%20had%20just%20one%20thought%20%E2%80%93%20Gravadlax%20a%20Scandanavian%20dry%20cured%20salmon%20dish%20that%20I%20have%20always%20wanted%20to%20try%20making.%20I%20have%20had%20the%20Word%20of%20Mouths%20Gravadlax%20recipe%20book%20marked%20since%20October%20and%20like%20my%20now%20perfected%20beetroot%20and%20vodka%20cured%20salmon%20%20%20(%20one%20of%20my%20fantasy%20Come%20Dine%20with%20Me%20Dishes)%20Gravadlax%20promises%20for%20just%20a%20few%20minutes%20preperation%20and%20some%20occasional%20turning%20in%20the%20fridge%20for%20a%20spectacular%20and%20tasty%20dish.%3C/p%3E%3Cp%3EEnjoying%20this%20hands%20off%20approach%20to%20cookery%20(%20I%20suspect%20I%20am%20actually%20a%20pretty%20lazy%20cook%20who%20just%20loves%20good%20food)%20and%20%20rather%20than%20finding%20myself%20elbow%20deep%20in%20bread%20dough%20,%20I%20opted%20for%20a%20no-knead%20bread%20,%20originally%20published%20in%20the%20New%20York%20Times%20the%20recipe%20was%20picked%20up%20by%20a%20lot%20of%20bloggers%20as%20a%20risk-free%20simple%20dish.%20This%20is%20a%20bread%20that%20after%20leaving%20to%20rise%20overnight%20you%20bake%20in%20a%20cast%20iron%20pot.%20I%20have%20made%20it%20once%20before%20with%20white%20flour%20but%20wanted%20to%20see%20if%20it%20would%20work%20with%20a%20wholemeal%20flour%20.%20Though%20I%20feared%20a%20sunken%20glutinous%20mess%20but%20the%20result%20was%20a%20nutty%20airy%20bread%20with%20plenty%20of%20bubbles.%3C/p%3E%3Cp%3ENothing%20really%20beats%20the%20pride%20of%20slicing%20the%20beautiful%20looking%20salmon,%20except%20of%20course%20the%20pleasure%20of%20eating%20it,%20a%20not%20overly%20salty%20gently%20cured%20and%20flecked%20with%20green%20dill%20leaves.%3C/p%3E%3Cp%3ETraditionally%20accompanied%20by%20a%20%20sweet%20mustard%20and%20dill%20sauce,%20this%20easily%20made%20from%20a%20basic%20mayonnaise%20recipe%20fresh%20dill%20and%20toasted%20mustards%20seeds.%20I%20add%20some%20freshly%20steamed%20local%20asparagus,%20I%20am%20eating%20this%20for%20breakfast%20,%20lunch%20and%20dinner%20til%20the%20all%20too%20short%20season%20ends.%3C/p%3E%3Cp%3EDoes%20anyone%20have%20any%20variations%20on%20the%20recipe%20below%20since%20I%20have%20another%20side%20of%20salmon%20in%20the%20freezer%20%20(%20Have%20sweeter%20words%20ever%20been%20uttered?)%20some%20recipes%20suggest%20alcohol%20and%20I%20am%20thinking%20maybe%20some%20of%20the%20sloe%20gin%20might%20work%20well%20?%3C/p%3E%3Cp%3EGravadlax%20(%20Salmon%20cured%20with%20salt%20and%20dill)%3C/p%3E%3Cp%3E2%20x%20500g%20salmon%20fillets%20(%20Approx%20one%20side%20of%20salmon%20cut%20into%20two%20)%3C/p%3E%3Cp%3E1%20large%20bunch%20of%20dill%20finely%20chopped%3C/p%3E%3Cp%3E3%20tbsp%20coarse%20sea%20salt%3C/p%3E%3Cp%3E3%20tbsp%20caster%20sugar%3C/p%3E%3Cp%3E1%20tbsp%20back%20peppercorns,%20crushed%3C/p%3E%3Cp%3ETo%20make%20the%20curing%20mix:%20place%20the%20salt,%20sugar%20peppercorns%20in%20a%20bowl%20sized%20bowl.%20Add%20the%20dill%20and%20stir%20to%20combine.%3C/p%3E%3Cp%3ELine%20a%20large,%20shallow,%20rectangular%20dish,%20with%20clingfilm.%20Place%20one%20of%20the%20salmon%20fillets,%20skin-side%20down%20sprinkle%20over%20the%20cure%20then%20add%20the%20second%20fillet%20skin%20side%20up%20forming%20a%20sandwich%20of%20fillets%20and%20cure%3C/p%3E%3Cp%3EWrap%20the%20fish%20in%20the%20clingfilm%20and%20wrap%20the%20whole%20thing%20in%20foil%20,%20return%20to%20the%20dish%20and%20cover%20with%20a%20board%3C/p%3E%3Cp%3EWeigh%20the%20fish%20down%20with%20some%20cans%20or%20weights%20on%20top%20to%20remove.%20Place%20in%20fridge,%20turning%20the%20salmon%20over%20every%2012%20hours,%20for%203-4%20days%20(%20min%203%20days%20really).%20I%20found%20I%20needed%20to%20pour%20off%20excess%20liquid%20coming%20from%20the%20salmon%3C/p%3E%3Cp%3EPut%20the%20egg%20yolks%20into%20the%20bowl%20with%20the%20Dijon%20mustard%20and%20the%20salt%20and%20whisk%20well%20until%20smooth.%3C/p%3E%3Cp%3EGradually%20add%20the%20olive%20oil%20in%20a%20slow,%20steady%20stream,%20whisking%20all%20the%20time.%20You%20should%20have%20a%20smooth,%20quite%20thick%20mayonnaise%20that%20stands%20in%20peaks.%3C/p%3E%3Cp%3EAdd%20the%20white%20wine%20vinegar%20&%20honey%20to%20taste%20and%20briefly%20whisk.%3C/p%3E%3Cp%3EAdd%20the%20chopped%20dill%20and%20mustard%20seeds.%3C/p%3E%3Cp%3EThis%20will%20keep%20for%20a%20week%20or%20so%20for%20sneaky%20dipping%20of%20gravadlax.%3C/p%3E){kind=link}