Text 3329, 41 rader
Skriven 2006-07-14 08:49:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Sugar 978
=================
 JW> Sugared fish anyone?

Nothing wrong with sugared fish. Sugar is a preservative
as well as salt.

Low-Salt Gravlax
Time: 15 min, plus 48 hours' refrigeration
serves 12

2 lb fillet of salmon, pin bones removed
2 Tb vodka or aquavit
1/2 c salt
1/4 c sugar
2 bay leaves, chopped
2 bn dill, stems and all, minced
3 shallots, peeled and sliced
1 Tb cracked black pepper
1 Tb caraway seeds, lightly toasted
1 Tb minced tarragon
1/2 Tb green peppercorns

Place salmon, skin side down, on a large sheet of plastic
wrap, and sprinkle it with the vodka or aquavit. Mix the
salt and sugar, then sprinkle onto the flesh side of the
salmon. Mix the bay leaves, dill, shallots, pepper,
caraway, tarragon, and green peppercorns. Cover the flesh
side of the salmon with this mixture, making sure to coat
it completely.

Wrap the fish well, and refrigerate for about 48 hr.

Unwrap the salmon, and rinse off the cure. Dry, then slice
on the bias. Serve plain or with lemon wedges, creme
fraiche, sour cream or a light vinaigrette. (Valenti
serves it atop a chickpea pancake, with caviar and
mustard oil, at his restaurant.)

Tom Valenti, NY Times 11/11/98
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