Potpourri Americana

I don't have a printer, so I print what I want to print here.
A collection of my personal bookmarks
 
HomeHome  FAQFAQ  RegisterRegister  Log inLog in  

Share | 
 

 3 Day Brown Sugar Gravlax

View previous topic View next topic Go down 
AuthorMessage
Astraea

avatar

Number of posts : 2726
Age : 56
Location : Arizona, USA
Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die
Registration date : 2007-08-11

PostSubject: 3 Day Brown Sugar Gravlax   Thu Jan 12, 2012 2:11 am

http://www.marthastewart.com/314788/brown-sugar-gravlax?center=276958&gallery=275554&slide=258214

This recipe can be halved or quartered to cure a smaller amount of fish. Plan ahead; gravlax takes 3 days to cure.
Martha Stewart Living, February 1999

Yield Makes about 6 pounds

Add to Shopping List
Ingredients

1 pound coarse salt
1 pound packed dark-brown sugar
2 tablespoons whole white peppercorns, cracked
2 bunches fresh dill, roughly chopped
Juice of 2 lemons
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons brandy
1/4 cup whiskey, preferably Jack Daniel's
2 sides of salmon (3 pounds each), cleaned and skin on

Directions

In a medium bowl, combine the salt, brown sugar, peppercorns, and dill to make the dry cure. In a small bowl, combine lemon juice, oil, brandy, and whiskey; stir.
Lay salmon, skin-sides down, on a clean, dry surface. Brush liquid mixture generously over fish. Pack dry cure evenly over fillets; wrap tightly with two layers of plastic wrap.
Place one piece of fish, skin-side down, in a pan large enough to accommodate the fish. Place the other piece of fish, skin-side up, on top of the first. Place a cutting board on top of the fish, and weigh down board with soup cans or bricks. Chill 24 hours.
Remove weights, unwrap fish, and drain liquid. Wrap fish again tightly in two fresh layers of plastic, reversing position of top and bottom pieces. Place weights on top; return to refrigerator. Chill 24 hours more.
Repeat step four.
Unwrap the salmon, and scrape off the dry cure. Slice the salmon on the bias as thinly as possible, and serve. The gravlax can be stored, wrapped in plastic, in the refrigerator up to 3 days.

Back to top Go down
View user profile http://hydracave.forumotion.com
 
3 Day Brown Sugar Gravlax
View previous topic View next topic Back to top 
Page 1 of 1
 Similar topics
-
» Brown Sugar Puppy II and Lil Sweet Cream Cub
» My Grot With his lucky yellow spotted Brown snake
» Sugar Bowl 2010
» Sugar Bowl
» Bill Brown's 1971 Bthurst accident

Permissions in this forum:You cannot reply to topics in this forum
Potpourri Americana :: Creative Endeavors :: Recipes :: Brunch-
Jump to: