Fri, Feb-27-04, 17:55
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Registered Member
Posts: 64
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Plan: atkins
Stats: 3/3/14
BF:
Progress:
Location: los angeles
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gravlax variations
I've been experimenting with gravlax combos. As most of you know, gravlax is salmon "cured" with salt and spices. What with most lox at $12 and up, I thought i'd see if I could come up with some good alternatives. Yes!!
The fish...first and foremost you need a nice salmon filet. The classic version requires that the skin be left on one side of the filet. I get my salmon at Cosco for a mere $4/pound, but they skin the fish. Turns out that is no prob, but you have to make some adjustments to the curing. Since there are about a million recipes on the web for skin-on gravlax, here's my variation for a skinned filet.
1. Make a mix of 1 part salt, 1/2 part splenda and 1/2 part dried dill weed and something like 1/16 part wasabi powder (optional) or black pepper. Put your filet into a large glass or ceramic dish. sprinkle salt mixture on one side...rub in...turn fish and repeat on other side. Cover dish with foil or whatever and refrigerate. The amount of time needed to cure the fish will depend on freshness and thickness. After 6 or so hours, check your fish. If the fish is not firm, leave on the cure until it is, check every 2 hours or so. When the fish is firm, cut off a bit to taste. It should taste "cooked". Remove the fish from the dish and wash the salt cure from both fish and dish. Return the fish to its dish, cover losely and refrigerate for an additional 24 hours. Be aware, this is a much shorter cure time than usually recommended for a skin-on filet. If you want a saltier product, just leave the cure on. I've seen 24-48 hours recommended, but I don't like my fish that salty.
2. I tried out an alternate cure made from the grated rind of one large lemon, about 1/2 cup very fresh rosemary leaves, 1/2 cup splenda and 1 cup salt, 1 teaspoon ground black pepper. Mash with a fork to release oils in the rosemary. Proceed as above. This produces a more "flowery" lax due to the lemon rind.
Because I worry about parasites in farmed fish, I freeze the filets briefly prior to curing. For salmon, at least, freezing doesn't alter falvor or texture so it seems worth while to me.
Ciao
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