SC - Gravlax 3

Mon Sep 14 16:54:24 PDT 1998

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Well, this makes my third try at getting gravlax recipes to the Cook's
List.

Phlip

Phlip at bright.net

Never a horse that cain't be rode,
And never a rider that cain't be throwed.
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<HEAD><TITLE>Gravlax Med Sennedsaus</TITLE><base target=3D"home">
<BODY background=3D"../images/tanpaper.jpg" text=3D"#000000" =
link=3D"#008080" vlink=3D"#FFFF00" alink=3D"#ff00ff">

<B><H2 ALIGN=3DCENTER><I>GRAVLAX  MED  SENNEDSAUS</I></H2></B>
<H3 ALIGN=3DCENTER><I>(MARINATED  SALMON  WITH  MUSTARD SAUCE)</I></H3>
=20
<P>Ingredients:</P>

<UL>
<LI>1 1/2 lb. fresh salmon fillets (2 lg.)=20
<LI>1 1/2 tbsp. aquavit, cognac or dry=20
<LI>sherry=20
<LI>1/8 c. salt=20
<LI>1/8 c. sugar=20
<LI>1 tbsp. crushed white peppercorns=20
<LI>1 bunch of fresh dill, choppedSAUCE:=20
<LI>1/8 c. Dijon mustard=20
<LI>1 tsp. dry mustard=20
<LI>1 tbsp. white vinegar=20
<LI>1/8 c. vegetable oil=20
<LI>1 tbsp. sugar=20
<LI>1/8 tsp. salt=20
<LI>1 tbsp. heavy cream=20
<LI>3 tbsp. finely chopped fresh dill=20
</UL>

<P>Preparation : </P>

<P>Place salmon in glass baking dish.  Combine salt, sugar, crushed=20
peppercorns, and chopped dill and rub this mixture into the salmon=20
flesh.  Place fillets on top of each other, flesh sides together=20
(skin sides not touching).  Cover fillets with foil and place heavy=20
plate over baking dish and weigh down with several cans of soup on=20
top of plate.  Refrigerate 2-3 days, turning the fish over twice a=20
day, basting both sides with the accumulated liquid marinade and=20
replacing the weights.  When fish is cured, remove and scrape away=20
the curing mixture and refrigerate until ready to serve.  Slice.</P>

<P>Serve sauce on the side.</P>

<P>From: <A HREF=3D"mailto:sanjose at usa.pipeline.com">Carol =
(sanjose at usa.pipeline.com)</A></P>

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