FidoNews Robot -> All skrev 2017-03-06 00:08:
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 FR> FIDONET'S INTERNATIONAL KITCHEN
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 FR> Gravlax with gravlaxs†s
 FR> By Bj”rn Felten, 203/208
 FR> Originally published in Fidonews 08 Dec 2003
 FR> Slightly adjusted after feedback from the readers


 FR> 1 fillet of salmon (with skin)
 FR> 10 cl sugar
 FR> 5 cl salt

 FR> Sauce:
 FR> 3 cl (two tablespoons) mustard
 FR> 3 cl sugar
 FR> 3 cl vinegar
 FR> 1 eggyolk
 FR> 10 cl good cooking oil
 FR> salt, pepper & chopped dill


 FR> The fillet must first be frozen for at least three days, this
 FR> because there is an itsy, bitsy, teeny, weeny chance that it can
 FR> contain a small parasite. It is perfectly harmless when dead, and dead
 FR> it will become after three days in the freezer. Obviously the fillet
 FR> must be thawed before continuing with the preparations. :)

 FR> First make sure you get the bones out of the fillet. They are all
 FR> evenly located (with some 5-10mm distance) in the middle of the
 FR> fillet. Place the fillet skinside down and gently run your finger over
 FR> it to locate the bones. Use a pair of pliers to gently remove them.
 FR> Observe the angle they have, so you can pull them out the same angle.

 FR> Now place the fillet in a plastic bag. Mix the sugar and the salt
 FR> and add it into the bag. Give it a good shake, and then try to remove
 FR> as much air as possible before sealing the bag with a knot.

 FR> Place the bag in the fridge and put a weight of some kind on it, a
 FR> table plate or two is enough. Let it marinate for three days. Turn
 FR> the package over once a day, while giving it a good rub, to make sure
 FR> the sugar/salt mixture can reach every part of the fillet.

 FR> After three days take out the fillet and rinse it carefully under
 FR> running water.

 FR> Once again place the fillet skinside down on a cutting plate and
 FR> try to carve as thin slices as possible. The slicing angle should be
 FR> very shallow, so you get as big slices as possible, but angle the
 FR> knife just before you reach the skin and then go horizontally.

 FR> The slices can be rolled to form little roses, or can be just put
 FR> on a plate, nicely arranged.

 FR> The sauce:
 FR> Mix mustard, sugar, vinegar and eggyolk carefully. Then add the oil
 FR> first a drop at a time, while whipping (just as when you make
 FR> mayonnaise) and then at an increasing rate. Season with salt, pepper
 FR> and chopped dill to your own liking. A typical Swedish sauce has
 FR> *lots* of dill in it, but very little salt & pepper.

 FR> This is a typical snack like dish. You can put it on toast or eat
 FR> it alone, with a good dash of the 'gravlaxs†s' on it. If you make
 FR> roses out of the slices, you can use it to garnish any seafood dish.



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