Gravelax is a special Scandinavian dish, prepared from raw salmon, the pieces of which are seasoned with salt, sugar, spices and herbs, in fact, it is a lightly salted fermented fish. Usually gravlavax is served as a snack.
The name gravlaks literally translates from Swedish as "grave", "buried" or "buried" salmon. The modern recipe for preparing gravlax comes from the ancient Scandinavian way of storing and preserving salmon, which was used in those times when refrigerators were not yet available. The fish were salted and buried in the earth (clay). Such dishes are known not only in the Scandinavian food cultures, but also in the traditions of other peoples living on the sea coasts in a cool climate.
The modern recipe for gravlax is distinguished by the fact that the fish does not quail and does not wander in the manner of sauerkraut according to the traditional method. Instead of earth and clay, fermentation is provided by spices and herbs.
It can be said that modern gravlax is a low-salted marinated salmon according to the "dry" method. Tell you how to prepare gravlaks from salmon at home in a classic way.
For the preparation of gravlax, you can use not only salmon, but pink salmon , trout, any other salmon fish with red flesh. It is desirable that the fish is "wild", and not grown on aqua farms, at least in this case you can be sure of its ecological compatibility.
Recipe for gravlax from fish
Ingredients:
- pink salmon, trout (or any other salmon) - about 800 g;
- salt cooked large - about 2-3 tbsp. spoons;
- sugar - 2-3 tsp.
- black ground pepper - 1-2 tsp.
- dill - 1 bunch.
Preparation
We clean fish from scales, remove gills, gut and rinse with cold water and dry with a napkin. You can salt fish in 2 ways: a whole carcass without a head (this is a little longer) or in separate large pieces of fillet with skin. If you use sea salmon, then salt it all the same as, it is better to salve the river fish in separate pieces - in order to avoid infection by harmful organisms. If you have frozen fish, which was held at a temperature below -18 degrees C, for 3 days you do not have to worry. In general, try to buy fish in large bazaars, where there are veterinary and sanitary laboratories that check it.
Mix the salt, sugar and black ground pepper. With this mixture, we rub the carcass abundantly inside and out (or pour the pieces). We put in the carcass dill twigs and pack the fish or its pieces in food film or foil. Packed fish placed on the shelf of the refrigerator (you can in the place on the door, there is just the right temperature). Fish in the form of individual pieces of fillets will be ready in 24 hours, fish should be kept for two days (48 hours approximately).
With the help of a knife, we free the fish from the salt mixture and cut it into slices. Fresh ready gravel is very good in the morning on a sandwich of rye bread and butter. This dish is an excellent ingredient for making canapé, such a snack is suitable for Swedish tables, various receptions and parties. Usually gravlavks are served under strong drinks: aquavit, gin, vodka, bitter and berry tinctures. You can also serve it and for beer, not excluding light wines.
Gravlax is often served with sauces, for example, honey-mustard, garlic-lemon or other, sauces prepared with various northern berries will also be good.
In other cooking options, you can modify the main recipe for preparing gravlax, that is, use spices more broadly (add red hot pepper, grated nutmeg, anise, coriander, fennel, caraway, and others) to the salt marinade mixture.
If your gravlax has been lying in the refrigerator for a long time (which is unlikely, because it is very tasty), you can soak it (in separate pieces, so quickly) before use in a mixture of strong light wine and lemon juice.