"Buried" loosegroove — a Scandinavian dish of fish. This snack is prepared in Finland, Norway, Denmark, Iceland, but it is particularly popular in Sweden. Fortunately most tourists don't know any Swedish, and the Swedes are unconcerned about the literal translation of the word "Gravlax".
Scandinavia — sea region. The locals for centuries, catch and eat fish. But before there was no refrigeration, and ancient Svea invented a special method of storage of the catch. They took the salmon, generously salted and rubbed it with various spices and then buried in the ground or sand. Hence "buried" or "buried" salmon. Doesn't sound too appetizing, but the fish was incredibly tasty, moderately salty, spicy, tender, literally melting in the mouth.
In our days, the technology has changed — the fish is no longer buried. Instead, the course is food film or foil. But the ingredients remained the same. The main component of fatty red fish of the salmon family (salmon, trout, salmon, and so on).
Also for the marinade will need coarse salt (preferably sea), sugar, black pepper and dill. In addition, there are recipes Gravlax with the addition of beets, horseradish, vodka and other products. However, everything in order.
Forty nine million one hundred eighty seven thousand seven hundred eighty six
Gravlax, KLASSICHESKIE the easiest recipe — minimal ingredients and effort.
- 500 g salmon fillet on the skin;
- 2 tablespoons of salt;
- 2 tablespoons sugar;
- 2 teaspoons black pepper;
- 1 bunch of fresh dill.
Step 1. Prepare the fish
It is better to take the finished fillet. But if only whole fish, cut into rectangular layers (the skin, not cut), remove the bones, rinse under cold water and dry with paper towels.
Step 2. Mix spices
Different recipes vary the proportions of salt, sugar and pepper. So, some put only one spoon of sugar. In fact, you should not be afraid — the fish is sweet. It is therefore recommended that the sugar and salt mixed in equal volumes. Also, instead of the ground pepper is sometimes used pepper because I think it more fragrant. But it's just a matter of taste.
So, sugar, salt and pepper need to connect in a bowl and mix thoroughly.
Step 3. Cut dill
You can use not only fresh, but dried dill. The first is preferable. It must be washed and finely chopped.
Step 4. RUB the fish
Each slice of salmon, copiously sprinkle with spice mixture and dill. Sugar, salt and pepper, even a little poterat in the fish, and the dill should form on top of the green "blanket".
After that, the pieces should be stacked on top of each other so that the dill was inside and leather outside.
Step 5. Wrap the Gravlax
Now you need to tightly wrap the resulting "sandwiches" with cling film and put in the container. To the marinating went faster on top you can put something heavy. For example, a jar of water.
Sent Gravlax in the fridge. Two days later, the fish you can eat. But it is better to leave for another couple days — will be even tastier. When salmon is marinated, it is necessary to deploy and clear away the dill and seasonings.
Gravlax with volkolata one of the variations of classic Scandinavian recipe.
- 500 g salmon fillet on the skin;
- 2 tablespoons coarse salt;
- 1 tablespoon sugar;
- 2 tablespoons vodka;
- 1 teaspoon black pepper;
- ½ Teaspoon of coriander;
- 1 lemon;
- 1 bunch of dill.
Salmon prepared the same way as in the previous recipe. The classic set of spices, add the coriander and mix everything carefully. Squeeze the juice of half a lemon, and its zest grate. Lemon juice mixed with vodka.
Fish first you need to pour the liquid, and then sprinkle with zest and a mixture of salt, sugar, pepper and coriander. Top "concealed" finely chopped dill.
Further, the salmon need to wrap with cling film, place in a container and put under oppression. Two-three day Gravlax, I will try. Please note: the thinner the slices of salmon, the faster it marinated.
Gravlax with soklov the Internet, many believe that if the recipe Gravlax there is beet, it is a variation of Jamie Oliver. In fact, the famous chef does not add the beets to the marinade and cooks her sauce. With the recipe for Jamie to meet a little later, but for now — a simple beetroot Gravlax.
- 500 g salmon fillet on the skin;
- 4-5 tablespoons of coarse salt;
- 2-3 tablespoons of cane sugar;
- 1 small beet;
- 40 g of fresh horseradish;
- 50 g of vodka or schnapps;
- zest of 1 lemon;
- 1 large bunch of dill with umbrellas.
Prepared fillet slices need to be watered vodka and RUB a mixture of salt and sugar. Horseradish grate and spread on fish. Put a layer of pre-cooked and pureed beets. Then sprinkle with grated lemon zest and finely chopped dill.
Tightly wrap in cling film and put in the container. The container need to have the juice did not spread in the refrigerator. Don't forget to press the fish with something heavy. Two days later a snack, you can deploy, remove her coat, slice and serve. Thanks to the beetroot Gravlax turns with Burgundy piping and due to fuck acquires a tart taste.
Gravlax from Rivergrove from Jamie Oliver — simple and original at the same time. The marinade is almost classic, and the horseradish and beets are used for the sauce that accentuates the flavor of salted salmon. To repeat the recipe Jamie, you need…
- 300 g salmon fillet (two pieces of 150 g);
- 250 g of beet;
- 1 ½ teaspoon grated horseradish;
- 1 tablespoon cane sugar;
- 4 tablespoons sour cream;
- ½ Orange;
- zest of 2 lemons;
- 3 tablespoons sea salt;
- fresh dill;
- olive oil and balsamic vinegar.
Mix in a bowl the sugar, salt, vodka, lemon and orange zest. Finely chop and add the dill. Stir it carefully. Coat the salmon in the resulting marinade and put them on top of each other so that the skin was on top. Wrap the fish with cling film and put into the fridge for five hours.
While the salmon is marinating, prepare sauce. Mix sour cream, grated horseradish and the juice of half a lemon, add a pinch of salt and a little olive oil. Stir it carefully. The first sauce is ready. It can go in the fridge and do the second.
Boiled beetroot mash with a fork, add a little balsamic vinegar and salt and mix well. The beet sauce is also can be a bit cool in the refrigerator.
When the fish is marinated, it should be cut into slices and serve with horseradish sauce and beet. You can decorate with sprigs of dill and lemon wedges.
How is Gravlax to serve Gravlax, another important question. For a start fish you need to properly cut into thin elongated plates, almost like a steak. It's best to do a large wide knife. Salmon should melt in your mouth, and with large chunks of this effect will not work.
Gravlax is considered a snack, it is often used in canapés or just put it on rye bread, crackers or chips. They, in turn, can be pre-spread with soft cheese or butter. Gravlax also goes well with young boiled potatoes. Often gravlaks prepare special sauces. Two of them you already know (see recipe Oliver). Here is another recipe. Honey-mustard sauce
- 2 tablespoons honey;
- 2 tablespoons mustard;
- 1 tablespoon lemon juice;
- 3 tablespoons olive oil;
- ¼ Teaspoon salt;
Mix the mustard, lemon juice and honey (it should be liquid). Then gradually pour into this mixture the olive oil. Mix thoroughly and add finely chopped dill and salt. If you want you can add also black pepper.
Hunger is the best seasoning. Swedish proverb
In fact, Gravlax is good without sauces. Try it at least once to cook salmon or other red fish on one of the above recipes and understand why everyone goes nuts for this dish.published
P. S. And remember, only by changing their consumption — together we change the world! ©