Can you give me a good recipe for making GRAVLAX ??...in details,please...thanks !!?

Question

Can you give me a good recipe for making GRAVLAX ??...in details,please...thanks !!?

Answer 1

Sorry because i even don't know what is GRAVLAX. I am hearing this word first time

Answer 2

Here's a really popular recipe from Emeril:

2 cups kosher salt

2 tablespoons cracked black peppercorns

1/2 cup chopped fresh dill

1/2 cup vanilla sugar, recipe follows

2 tablespoons orange zest strips (from 2 oranges)

1 (4 to 4 1/2-pound) side salmon fillet, skin on, pin bones removed, rinsed under cool water, and patted dry

Sour cream or cream cheese, optional accompaniment

Sieved hard boiled eggs, optional accompaniment

Salmon caviar, optional accompaniment

Minced red onions, optional accompaniment

Chopped parsley, optional accompaniment

Toast points or lightly toasted bagels, optional accompaniment

Combine the salt, peppercorns, dill, sugar, and zest in a medium-size mixing bowl. Mix well. Lay a piece of plastic wrap twice the size of the salmon on a flat surface. Cross another piece of plastic of the same size over the first piece horizontally. Place the salmon in the center of the pieces of plastic wrap, with the skin side down. Spoon the seasoning mixture over the top and sides of the salmon. Using your fingers, spread the mixture evenly over the salmon. No part of the flesh of the fish should be exposed. With the palm of your hand, gently press the mixture into the salmon. Fold the 2 pieces of plastic wrap very tightly around the salmon, folding in the ends securely. Wrap the salmon a second time with another large piece of plastic. Place the wrapped salmon in shallow glass baking dish. Top the salmon with another baking dish. Place 2 heavy cans or 2 clean, wrapped bricks on the baking sheet to weight the salmon. Refrigerate for 24 to 30 hours, depending upon the thickness of the fish. Remove from the refrigerator and unwrap the salmon carefully. Discard the wrap and scrape off the seasoning mixture. Rinse the salmon under cold water to remove the seasoning mixture. Pat dry. To serve, remove 2 inches from the tail of the salmon. Slice the salmon, at an angle, into paper-thin slices. Serve with accompaniments.

Vanilla Sugar:

1 vanilla beans, split in 1/2 lengthwise and crosswise

4 cups granulated sugar

In a large container with an airtight closure, place 1/2 of the sugar. Add the bean quarters and cover with the remaining 2 cups of sugar. Close tightly. Place in a cool, dark place. Twice a day shake the container to distribute the vanilla essence. Continue the process for at least 1 week and up to 3 weeks. Replace the sugar as it is used.

Answer 3

gravlax is great simple too but make sure the fish your using is very fresh, sushi quaility

you could make it with a bunch of different fish but im assuming your making w/ salmon

basically you cure the meat in salt/sugar in the fridge for 48hrs unless you mean lox which is smoked fish

start with a bowl mix equal parts salt and sugar together, enough so that you can entirely cover the fish that you have

take aluminum foil which you are going to wrap the fish in set it on the tablemake a layer of the s/s mix place fish on top - here you can add say fresh dill or other herbs, i made it once with some lemon zest and thyme and it was very nice, ps make sure your fish is free of pin bones and i believe skinless, cover the top of the fish with the rest of the mix then cover with the rest of the foil. make a nice tight package. put on a plate or in a dish to catch the liquides released during the curing, put a weight(canned good. or stone, or cast iron pan) on top put in your fridge and ROTATE every 12 hours for a total of 48

good luck