What Is Gravlax And Why Is Everyone Crazy About It

Scandinavian cuisine is only gaining popularity. It is simple, but at the same time reveals the taste of seemingly familiar products in a special way

Scandinavian cuisine is only gaining popularity. It is simple, but at the same time reveals the taste of seemingly familiar products in a special way. Among the Scandinavian dishes that have risen to the crest of fame in recent years is gravlax.

Meet!

 

A "buried" fish?

In fact, gravlax is a fish from the salmon family, that is, with red fatty meat, which was treated with spices and buried in the ground. In this way, northern fishermen kept their catch if it turned out to be more than they could eat or sell. The result is a tender, melt-in-your-mouth fish.

Now the way of preparing gravlax has changed. You don't need a piece of frozen earth or sand, just a piece of cling film or foil. And, of course, fish. Such species as salmon, salmon, trout, pink salmon will be optimal.

 

Classic gravlax recipe

0.5 kg fish fillet with skin 50 g sugar and salt each 15 g ground black pepper bunch of dill

Put the spices in a mortar and crush with a pestle. Wash the fillet, dry it, cut into two pieces. Finely chop the dill. Rub the seasonings into the meat, put the greens in a dense layer. Lay the slices on top of each other in pairs, with the skinless side inward. Wrap the resulting double pieces with cling film or foil, put in a container of such a size that the fish is cramped in it. Close it with a lid and send it to the refrigerator. It is advisable to place a press on top. The fish should stay like this for 2 to 4 days. The pressure will force out the excess liquid from the product and if you endure the full term, the gravlax will taste better. After this time, clean the fillet from spices and herbs.

 

Gravlax with vodka

0.5 kg fish fillet with skin 50 g sugar and salt each 15 g ground black pepper bunch of dill lemon 50 g vodka 5 g coriander

We cook the fillet, as in the classic version. Add coriander to salt, sugar and pepper. Mix the juice of half a lemon with vodka. Thoroughly wash the zest, dry and grate.

Pour the fish with vodka and lemon, then sprinkle with zest, and then, as in the previous version, first rub the spices and spread the dill. Wrap with cling film, put under pressure in the refrigerator for 2-4 days.

Vodka helps the fish retain their color and shape. Thanks to her, she will look appetizing.

Beet gravlax

 

0.5 kg fish fillet with skin 50 g sugar and salt each 15 g ground black pepper a bunch of dill lemon 50 g vodka 5 g coriander one beetroot a spoonful of freshly grated horseradish

Beets need to be boiled and grated. First fill the fillet with vodka, then rub in spices, horseradish, the next layer is beets, and the zest with dill completes the procedure. And then - the actions are the same as in the previous recipes.

Thanks to beets, the fish acquires a burgundy hue and a slight sweetness, and horseradish gives it a pleasant, refined astringency.

How to serve gravlax

 

Gravlax should be cut into thin pieces, then there will be a feeling of literally melting fish in your mouth.

Gravlax in western and central Europe is classified as a snack. Served on canapes, crackers and bread with butter or cheese.

But the Scandinavians themselves take it more seriously and believe that gravlax goes perfectly with boiled potatoes and can be part of a dinner for the whole family. Sauces are allowed, for example, sour cream or mustard-honey. But if you are preparing gravlax for the first time, then try it as it is, without any additives, and you will understand that the wait was not in vain.