Gravadlax

[mistergixer]

This week, I have mostly been making Gravadlax - well, ok not strictly Gravadlax, because (as we all know) the 'lax' in Gravadlax refers to Salmon.
However, it is possible to use the same curing process on other fish, which is what I've done - using Trout, instead of Salmon.

Anyways, here's the process and the results:

Take one trout (this just happens to be one I caught, killed and gutted myself - it was about 2.5lbs when caught. You could buy one from a shop if you're a ghey):

https://i274.photobucket.com/albums/jj243/Andy_B_photos/20130129_203058_zps97112e90.jpg

Remove the fillets, debone and trim to approximately equal sizes:

https://i274.photobucket.com/albums/jj243/Andy_B_photos/20130129_204521_zps51751949.jpg

Next, lay the fillets on clingfilm and rub in plenty of salt and pepper:

https://i274.photobucket.com/albums/jj243/Andy_B_photos/20130129_205544_zps3d658c90.jpg

Sugar is rubbed in, and even more salt:

https://i274.photobucket.com/albums/jj243/Andy_B_photos/20130129_205737_zps4ce8fbb9.jpg

Roughly chopped dill is then placed onto the sugared and seasoned fillets:

https://i274.photobucket.com/albums/jj243/Andy_B_photos/20130129_210243_zps1901aa89.jpg

The fillets are placed on top of each other, making a fish/dill sandwich:

https://i274.photobucket.com/albums/jj243/Andy_B_photos/20130129_210338_zps39595f5f.jpg

The sandwich is then wrapped in the clingfilm:

https://i274.photobucket.com/albums/jj243/Andy_B_photos/20130129_210547_zpsef530753.jpg

...and placed in a dish:

https://i274.photobucket.com/albums/jj243/Andy_B_photos/20130129_210956_zps02876d5a.jpg

...and a weight placed on top:

https://i274.photobucket.com/albums/jj243/Andy_B_photos/20130201_221903_zpse2b0490d.jpg

(traditionally, the fish would be buried underground at this point to cure. Gravadlax means literally 'grave' or buried salmon).

I placed this in the fridge for about 48 hours, turning the sandwich over every 12 hours or so. As you can see, a whole load of icky salty gunk is drawn out of the fish during the curing process:

https://i274.photobucket.com/albums/jj243/Andy_B_photos/20130201_221954_zpsd73a12dd.jpg

The juice is often reserved and used in making a mustard/dill sauce as an accompaniment.

I unwrapped the sandwich, and scraped off the excess dill, leaving 2 perfectly cured fillets:

https://i274.photobucket.com/albums/jj243/Andy_B_photos/20130201_222718_zpsf4e4dd7b.jpg

Starting at the tail end, I used my filleting knife to shave off thin slices of Gravadlax:

https://i274.photobucket.com/albums/jj243/Andy_B_photos/20130201_223448_zpsd009682f.jpg

I ate the Gravadlax with buttered brown bread, some diced red onion and some pickles (capers and gherkins), and it was fucking lovely, so lovely in fact that I completely forgot to take any pics!!

Om nom fucking nom.


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[CaNsA]

Cool as fuck!

[smegballs]

Cool.

Are we talking "will stay edible without refridgeration" perfectly cured?

[Old Git Racing]

Oh you Bastaard, just come in from the pub and I'm starving. Nice one

OGR
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[mistergixer]

I got the idea/recipe from a Swedish pal of mine, he reckons it'll keep for ages wrapped up and unsliced. But once you unwrap it and slice it you should eat it within a couple of days, just to be on the safe side.

It's a traditional Scandinavian method of preserving fish for over winter, so it should keep for quite a while.

I might look at making a smoker next, for more fish-preserving fun. We were eating smoked trout and pickled veg for breakfast (in a Scandinavian stylee) when the subject originally came up.


____________________
Space Monkey #7
Don Eladio is dead. His capos are dead. You have no one left to fight for. Fill your pockets and leave in peace. Or fight me and die!
Mistergixer's videos on YouTube

[Walloper]

[MinhDinh]

Salmon looks very tasty. One of my favourite fish. People should do more food cooking threads here.
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[carlosthejack...]

Mouth is now watering. Fish for breakfast...
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[thegubner]

not quite the same but I've just eaten crayfish tails, cockles and crab for breakfast. That trout looks nice but I think I'm gonna break the rod out and go flattie hunting this week.

[mistergixer]

[The Shaggy D.A.]

I'm not a great fan of salmon, but a friend of mine makes a mean Kedgeree with it.
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[scorps]

I am so impressed with this post that I shall be attempting the same when my other half brings trout home next
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[Werny]

Am I the only one a bit disappointed here?

I've never heard of gravadlax before, and due to the "lax" bit on the end I was totally hoping for an amusing and unfortunate tale of laxatives and loss of bowel control.