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Gravlax from Charley's
by
Doryce Stephens
Calificación: 4.0
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.%20Place%20in%20refrigerator.%3C/p%3E%3Cp%3EAfter%20one%20day%20of%20curing,%20remove%20weights%20and%20board%20and%20turn%20fillets%20over(so%20the%20top%20fillet%20is%20now%20on%20the%20bottom)%20and%20baste%20with%20the%20liquid%20that%20has%20accumulated%20in%20the%20dish.%20Replace%20weights%20and%20board%20and%20return%20to%20refrigerator.%3C/p%3E%3Cp%3EOn%20the%20second%20day,%20turn%20and%20baste%20again%20and%20slice%20off%20a%20tiny%20piece%20to%20taste.%20Add%20a%20little%20more%20salt%20and/or%20cognac%20on%20the%20fish%20based%20on%20taste.%20Return%20to%20the%20refrigerator.%3C/p%3E%3Cp%3ECure%20for%20a%20third%20day,%20turn%20and%20baste%20again.%3C/p%3E%3Cp%3EOn%20the%20fourth%20day,%20you%20can%20serve%20the%20gravlax.%3C/p%3E%3Cp%3EWhen%20gravlax%20is%20finished,%20scrape%20the%20dill%20and%20seasonings%20away%20and%20pat%20the%20fish%20dry%20with%20paper%20towels.%20Place%20the%20separated%20halves%20skin%20side%20down,%20on%20a%20carving%20board%20and%20slice%20the%20salmon%20halves%20thinly%20on%20the%20diagonal,%20detaching%20each%20slice%20from%20the%20skin.%3C/p%3E%3Cp%3EService%20with%20mustard%20sauce%20and%20garnish%20with%20lemon%20wedges.%3C/p%3E){kind=link}