And once again Norway. It’s the population of choice. It’s a bit looser food stocks. And even despite the abundance of fish, it was quite difficult to do. There are also a number of methods for preservation. And today we will talk about the dish called gravlax.
In fact – another mockery of the carcasses of the unfortunate salmon, coupled with long-term fermentation. It is a “grave” that comes from the words “to the grave”, which means “to the bury”, and “lax”, which simply translates as “salmon”. That is, it is a salmon buried in the ground. But, of course, it’s not that simple.
There is no parasites and omnipresent gulls, it is not buried anywhere, but there is no parasites and omnipresent gulls. In addition, before instillation, salmon is plentifully sprinkled with salt, sugar and dry local spices (most often dill), and then wrapped in a canvas. That is, dry marinating takes place in poorly controlled conditions. Nevertheless, something turned out well. Cooking and storage gravel almost not used.
But something remains unchanged – salt, sugar, spices, packaging and aging. For example, it can be used as a storage place. The rest is all the same. The marinated salmon. Now, 3 months without loss of taste.
Specific recipe gravel looks like that:
- one medium salmon carcass
- 3 tablespoons salt
- 2 tablespoons white sugar
- 1 tablespoon black pepper
- 1 bunch fresh dill or 1 tablespoon dried
If you want to take it away, you can clean it up. After that, we try to distribute them evenly throughout the whole plane. From above we put this “sandwich” in food film. It is very tightly wrapped, which previously had been wrapped up. You can also use any oppression. Put all this in at least 3 days. Periodically we overturn, but it is not obligatory. Actually, everything. Gravlax is ready. In this form, it can be saved in the cold water. But if you want to store even longer – stupidly freeze.
The recipe itself is quite simple, so it is easily modified. For example, after the first three days you can gravlax It will help you get out. In short, experiment.
Menu rescue: Gravlaks &# 8212; Norwegian salted salmon