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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Gravlax with Mustard-Dill Sauce

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Gravlax with Mustard-Dill Sauce Empty Gravlax with Mustard-Dill Sauce

    Post by Lobo Thu 28 Jan 2016, 10:35 pm

    Gravlax with Mustard-Dill Sauce Img94l
    Gravlax with Mustard-Dill Sauce
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    Prep Time: 30 minutes
    Cook Time: 0 minutes
    Servings: 12
    Salmon cured with spices and vodka or aquavit, a Scandinavian caraway-flavored spirit, makes an elegant brunch dish. Serve with thin slices of toasted rye bread or good-quality crackers.






    • 59

    Ingredients:

    For the gravlax: 


    • 2 same-sized salmon fillets, each 1 1/2 lb., with skin 
    • 6 lemons 
    • 1/2 cup granulated sugar  
    • 1/2 cup coarse salt  
    • 3 Tbs. cracked peppercorns 
    • 3 Tbs. coriander seeds, lightly crushed 
    • 3 Tbs. vodka or aquavit 
        

    For the mustard-dill sauce: 


    • 1/3 cup Dijon mustard 
    • 3 Tbs. firmly packed light brown sugar 
    • 2 Tbs. cider vinegar 
    • 1/3 cup sunflower oil 
    • 3 Tbs. finely chopped fresh dill 

    • Lemon slices for garnish

    Directions:

    To make the gravlax, trim any fat from the salmon. Run your fingers gently over the fish to check for small bones, and remove any with sturdy tweezers or small needle-nosed pliers. Finely grate the zest from the 6 lemons, then cut the lemons into thin slices and discard any seeds.
    In a bowl, stir together the lemon zest, granulated sugar, salt, peppercorns and coriander seeds. Rub the vodka over the flesh side of the salmon fillets. Coat the flesh of the fillets with the peppercorn mixture.

    Place 1 fillet, flesh side up, in a nonreactive dish just large enough to hold it. Cover the fillet with a layer of lemon slices, then top with the remaining fillet, flesh side down. Cover the dish with plastic wrap and top with a piece of cardboard cut slightly smaller than the dish. Weight the salmon evenly with heavy cans of food. Refrigerate for 48 hours, turning the fillets 4 to 6 times and draining away any accumulated liquid. The heavy weight and the salt will force the liquid out of the fish, leaving it firm and easy to slice.

    To make the sauce, in a small bowl, whisk together the mustard, brown sugar and vinegar until smooth. Add the sunflower oil in a slow, steady stream, whisking constantly until the sauce is emulsified. Stir in the dill. The sauce can be prepared up to 3 days ahead, covered tightly and stored in the refrigerator. Before serving, whisk the sauce well and transfer to a small serving bowl.

    Uncover the salmon and scrape off the lemon slices and most of the peppercorn mixture. Using a thin, sharp knife, cut the salmon on the diagonal into very thin slices. Lift the slices from the skin and arrange on a serving platter. The salmon may be sliced up to 6 hours ahead and refrigerated, tightly covered, until serving. Garnish with lemon slices and serve with the sauce. Serves 10 to 12.

    Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
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