Let us know how it turns out for you.
K
| Cookaholics Bulletin Board http://cookaholics.org/ |
|
| Gravlox http://cookaholics.org/viewtopic.php?f=23&t=13 |
Page 2 of 2 |
| Author: | ntsc [ Fri Dec 19, 2008 2:19 pm ] |
| Post subject: | Re: Gravlox |
Gravlox is the Scandinavian name for certain cured salmons, it is not the general name for cured salmon. I would assume that the Jewish lox is related but I think it is cold smoked not cured. Nova is what I think is cured. Aquavit (Latin for water of life, the Gaelic for whisky also means water of life) is the national drink of Denmark and the ones I have had not only have a kick, but a caraway flavor. |
|
| Author: | trinket [ Fri Dec 19, 2008 6:08 pm ] |
| Post subject: | Re: Gravlox |
Does it slice nicely if the skin is removed before curing? I was thinking I'd leave the skin on to make is easier to do nice thin slices. Thanks everyone for the input. I'm excited about this. trink. |
|
| Author: | Kathy Henry [ Fri Dec 19, 2008 7:43 pm ] |
| Post subject: | Re: Gravlox |
Let us know how it turns out for you. K
|
|
| Author: | TheFuzzy [ Sat Dec 20, 2008 12:29 am ] |
| Post subject: | Re: Gravlox |
Trink, I've never seen anyone make skin-on gravalax. I'd be worried that the oil and fat on the skin would taste rancid. I'd do a small test with skin-on before you make a large quantity. |
|
| Author: | trinket [ Sat Dec 20, 2008 5:24 am ] |
| Post subject: | Re: Gravlox |
OK, skin off it is. Thanks all - I'll let you know how it turns out. trink. |
|
| Author: | ntsc [ Sat Dec 20, 2008 7:14 am ] |
| Post subject: | Re: Gravlox |
Sae thing as The Fuzzy said, skin off. The recipe I posted both sides are covered in the cures, and skin won't allow penetration. |
|
| Author: | javafiend [ Sat Dec 20, 2008 8:45 am ] |
| Post subject: | Re: Gravlox |
Kathy Henry wrote: :D This is a RR recipe, forgive me... Except for the cucumbers, it sounds like something Jacques Pepin recently did on his show...also, I think he put horseradish in the sour cream...so if you prefer, you can say you adapted it from him 
|
|
| Author: | gardnercook [ Mon Dec 22, 2008 11:52 am ] |
| Post subject: | Re: Gravlox |
I have been using this recipe for years (and even served it in the restaurrnt I had)..it is from Jullia Child and Company 4 lb center cut boned salmon with skin intact 2 1/2 TB salt and 1 1/4 cupa sugar mixed together in a small bowl large bunch of fresh dill weed or 1 1/2 TB dried dill weed 4 to 5 TB Cognac a porcelain, enamel or glass dish large enough to hold fish comfortably; wax paper or plastic wrap; a board or plate to hold weights and a 5 lb weight. Lay one side of fish fillet skin side down in dish and other skin side down on work surface. Rub flesh of each with the salt sugar mis and dried dill if you are not using fresh. sprinkle both with cognac. If using fress dill, lay sprigs on the side in the dish. Arrange second fillet on top of one in dish reversing its direction so that the tick part of the second rests agains the thin side of the first. Cover with more fresh dill. Place wax paper on top and place board or plate on top of the paper. Add the weights and refrigerate for two days, basting with liquid in dish a few times each day. After 2 days, reverse the fillets, moving the bottom on to the top and repreat refrigeratin and bsting for 2 or 3 more days. To serve, remove dill sprigs and slice fillets very thin. I then serve with dark cocktail bread and a sweet mustard sauce from the Time Life Scandanavian Cookbook. 4 TB dark highly seasoned mustard 1 tsp powdered mustard 3 TB sugar 2TB white vinegar 1/3 cup vegetable oil 3 TB fresh dill chopped Wisk mustards, sugar and vinegar together and slowly beat in oil until it forms a thick mayonaise like emulsion. Stir in choped dill. Can be refrigerated for severa; days |
|
| Author: | trinket [ Tue Dec 23, 2008 12:35 pm ] |
| Post subject: | Re: Gravlox |
I had to sneak a little taste. Couldn't wait any longer. It's been curing for about 24 hours and OMG is it ever good. I can't believe I made this and how easy it is. I tried scraping off the salty stuff, but it is still extremely salty. Then, I rinsed it a bit and it was much better. Salmony, buttery texture, a tiny bit sweet, a little salty and dilly. It also slices and holds together in beautiful thin slices. I made some thin pumpernickel toast rounds and will serve with either sour cream or Ilene's mustard sauce and a wisp of dill on top. Can you tell I'm thrilled???? Thanks to everyone for their help and suggestions. I can see a lot of interesting ways to do this. trink. |
|
| Author: | Kathy Henry [ Tue Dec 23, 2008 1:43 pm ] |
| Post subject: | Re: Gravlox |
| Trinket So glad this worked out for you. it is amazing how easy this is & how good! KathyI will be serving this (RR) sort of a pizza & also on assorted mini breads on xmas day. |
|
| Page 2 of 2 | All times are UTC - 7 hours [ DST ] |
| Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group http://www.phpbb.com/ |
|