[food is Still Ring Western Food Competition Area]: Appetizers from Northern Europe --- Gravlax (pickled Salmon)

Name: [food is Still Ring Western Food Competition Area]: Appetizers from Northern Europe --- Gravlax (pickled Salmon)
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 500g salmon; 50g Fennel; 40g sea salt; 50g brown sugar; 10g pepper; 30ml Brandy

by kiss war girl

4.8 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

With regard to Gravlax, this dish can be traced back to Northern Europe in the Middle Ages. At that time, because of the cold climate and poor land in Northern Europe, the Normans mainly made a living by fishing. In order to prevent the caught fish from spoiling, salting the caught fish has become the main treatment method. Because salmon is especially common in Northern Europe, Gravlax was born.
A long time ago, the process of making Gravlax was to bury fish under the ground. But today, as long as we have a refrigerator.
Gravlax uses a "dry" marinating method. The entrance is not like the soft waxy sashimi salmon, but a hard jelly texture (if you like this texture, there are ways to strengthen it during the production process), and the appearance is almost transparent It is pink gelatinous, and the surface of the fish is dry and firm. Due to the large amount of marinade used, the taste of the finished product combines the deliciousness of fish and the spice of spices. Some friends who have never eaten raw fish like it after tasting it. It is an excellent appetizer. "

Ingredients

500g Salmon
50g Fennel
40g Sea Salt
50g Brown Sugar
10g Pepper
30ml Brandy

[food is Still Ring Western Food Competition Area]: Appetizers from Northern Europe --- Gravlax (pickled Salmon)

1. Wash the fennel, drain and tear it into small branches.

[food is Still Ring Western Food Competition Area]: Appetizers from Northern Europe --- Gravlax (pickled Salmon) recipe

2. Mix pepper beans and grind finely.

3. Mix the brown sugar, sea salt, and pepper evenly.

4. Dry the fish steak with kitchen paper, remove the small spines from the fish steak, and cut off the fish skin; wipe the surface of the fish steak with brandy.

5. Spread one-third of the salt and sugar mixture evenly on the bottom of the container, put a fish steak, and sprinkle a layer of marinade on the fish steak.

6. Fold another fish fillet on top of the fish fillet in the container, sprinkle the remaining sugar and salt mixture on top, and spread a layer of fennel branches and leaves.

7. Cover the container with plastic wrap, and marinate in the refrigerator for 1-2 days. (If you like a hard taste, you can press a heavy object on the fish steak)

8. Take out the container and discard the water produced in the container.

9. Switch the position of the fish steak and turn over, put it back in the refrigerator and marinate for another 2 days.

10. Take out the fish steak and shake off the marinade on the surface, slice it into thin slices and serve.

Tips:
1. During the pickling process, it is normal if there is moisture. Finally, pour out the water. Do not marinate for too long, otherwise the product will be very salty.

2. Gravlax can be eaten with many things, similar to avocado and cream cheese. You can put bread, you can put rice. If necessary, further processing can also be carried out. It has a long storage time and is high in protein. It is very suitable for office workers who don't have time to make too complicated breakfast in the morning. It is delicious and nutritious.

3. For good health, please buy fresh salmon after low temperature treatment.