printer friendly format  

Gravlax (2) - pareve

Posted by : Mimi Hiller

Here are two recipes.  The first is the one I use.  (I've never tried the
second one).

This makes a product not unlike the lox you get in at the deli, but if
you're expecting that worn-out taste, forget it...you'll love the freshness
of this. 

Gravlax

     2 salmon fillets, skin left on 
     1/3 cup each salt and sugar ***
     2 T. coarse ground pepper 
     1 red onion, sliced thinly 
     several sprigs fresh dill (do not substitute dry) 

1.Rinse the fish and pat dry. Use a tweezers to remove any bones. 
2.Combine the salt, sugar and pepper. 
3.Divide half the salt mixture between the two fillets, rubbing into cut
sides. 
4.Turn fish and use the remaining salt to rub on the skin sides. 
5.Place one fillet skin side down in a Ziploc bag. 
6.Top with half the dill and all the onion. 
7.Top this with the remaining dill and the other fillet, cut side down. 
8.Seal the bag, pressing out the air. 
9.Place bag in a bowl. Top with a small plate and weight it down with a
couple of 1-lb cans. 
10.Refrigerate for 48 hours, turning once or twice a day. 
11.When ready to serve, discard dill and onion and pour off the
accumulated moisture (do not drain this off before the 48-hour period is over). 
12.Slice thinly on an angle. 

*** After Birgitta Wade said something about that amount of salt, I
realized that I wasn't actually using that much.  I probably use about 2 to
3 tablespoons of salt, and probably the same amount of sugar.

                    Tarragon Gravlox

Recipe By     : BGL and "Taste Show-David"
Serving Size  : 12   Preparation Time :72:00
Categories    : Sea Foods

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        salmon fillet -- fresh
   3      tablespoons   sherry -- Harvey's Bristol 
   4      tablespoons   kosher salt
   4      teaspoons     sugar
   2      teaspoons     peppercorns -- freshly ground
   8      ounces        tarragon -- fresh

Wash and dry salmon, place in a glass dish.. sprinkle sherry all over
and rub in..combine salt, pepper and sugar together.. sprinkle over 
fish...rub in..lay tarragon on top evenly..put plastic wrap over fish 
..then put another glass plate over..weight with 2-1 pound cans ..marinate 
for at least 48 hours.. basting occasionally with the juices that accumulate 
in the bottom of the dish..I ended up marinating it for 3 days..Yum! 
Discard Tarragon .. Serve sliced very thin on a bed of baby greens with a 
dressing  drizzeled over it consisting of mayo and dijon mustard and a bit 
of light olive oil and sherry wine vinager.. 

This is a simplified version of part of a recipe from the "Taste Show from 
the TV food net work.. David Rosengarten suggests marinating for 48 hours 
and using Amontillado sherry.. I used Harveys Bristol Cream Sherry..
(I only use that for cooking)

I remember cooking with my Mother and we  would have a taste to make
sure the Sherry was up to par and if it was..it would be also great for
cooking (BIG GRIN)

I Marinated for 72 hours and it was great!  David also made an
Amontillado sauce and served with asparagus

                   - - - - - - - - - - - - - - - - - - 


Per serving: 154 Calories; 4g Fat (23% calories from fat); 19g Protein; 11g
Carbohydrate; 39mg Cholesterol; 1943mg Sodium

Mimi

_____________________________________________________________

Mimi Hiller (mimi@cyber-kitchen.com) Visit Mimi's Cyber Kitchen!
http://www.cyber-kitchen.com/ rated 4 stars in NetGuide (4/96). Several  
thousand links, and my personal collection of recipes...the most 
comprehensive food-related site on the www! 

Return to RFCJ Archive Page