For a holiday or just in love with a red fish, you just need this recipe. Believe me, it turns out very tasty and aromatic!
What is gravlax and why is everyone crazy about it?
To begin with, this is a fish dish that came to us from Scandinavia. Scandinavian cuisine is simple, but at the same time it reveals the taste of seemingly familiar products in a special way. Like gravlax.
In fact, gravlax is any red fish from the salmon family, that is, with red fatty meat, which is processed with spices before... buried in the ground.
Northern fishermen kept their catch in this way, for the future, when they caught too much fish and it was impossible to eat right away.
As a result of this "burial" method, an incredibly tender fish melting in the mouth was obtained.
Don't be alarmed! We will not bury anything!
Now the method of preparing gravlax has changed significantly. And for it you only need a container with a lid, or a piece of cling film or foil.
And, of course, the fish itself. The best species will be salmon, trout, pink salmon.
Do not take salmon, it is often too greasy, but here you still need a little dry land.
So now the recipe.
Ingredients:
1 kg of red fish (chum salmon, trout, salmon - but preferably not salmon)
2.5 sec. l. coarse salt with a small slide
2.5 tbsp. l. sugar without a slide
1 hour l. crushed (not ground!) black peppercorns
3 allspice peas (crushed)
a small bunch of fresh dill (leaves)
4-5 hours l. cognac or vodka
How to cook:
1. The fish needs to be cut into two fillets with skin, remove all bones using tweezers or with your hands. Remove the tail, leave only fillets with more pulp.
2. Rinse each piece of fillet under cold running water and pat dry with a towel. Put on paper to dry a little and even wither.
For 20-30 minutes.
3. Sprinkle the fish with brandy or vodka, you can apply with a brush or hands. It is advisable to do this only from the side where the pulp is, and do not touch the skin.
4. In a flat bowl, combine salt, sugar and crushed pepper. Dip the fillets in the resulting mixture, pressing the fish flesh harder to the seasoning.
5. Tear fresh dill from the stems and chop finely. You need to wash in advance and dry thoroughly. For salting fish, you need absolutely dry dill.
6. Next, there are two options. The first is to put a layer of fish fillets in a container, skin side down, sprinkle the red flesh with a layer of dill and cover with a second layer of fillets, flesh to flesh, so that the skin is on top. Cover the dishes with a lid or plastic wrap.
The second option is also to sprinkle the fillet pulp with dill and combine both halves, so to get a "whole" fish. Wrap everything in cling film in a tight package.
Both are working methods and it all depends on what you want in the end. In the first case, the fish will be drier, in the second - juicier.
7. Put the prepared red fish in the refrigerator on the middle shelf and leave there for three days. In principle, you can eat in a day, but after 3-4 days the red fish will be so fragrant that it cannot be compared with salted daily.
Try it! You will definitely love this spicy and unusual pickling recipe.
Good luck to you!
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