Fw: SC - Gravlax and the thingy recipe (a bit OT)

Mon Sep 14 12:48:26 PDT 1998

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Am resending this, since it seems it didn't arrive.

Phlip

Phlip at bright.net

Never a horse that cain't be rode,
And never a rider that cain't be throwed.

- ----------
: From: Philippa Alderton <phlip at bright.net>
: To: sca-cooks at Ansteorra.ORG
: Subject: Re: SC - Gravlax and the thingy recipe (a bit OT)
: Date: Sunday, September 13, 1998 10:04 PM
: 
: Lessee, Gravlax-
: 
: Try these recipes-
: 
: 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">
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<B><H2 ALIGN=3DCENTER><I>GRAVLAX  MED  SENNEDSAUS</I></H2></B>
<H3 ALIGN=3DCENTER><I>(MARINATED  SALMON  WITH  MUSTARD SAUCE)</I></H3>
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<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>

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>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>

<HR>

<P ALIGN=3DCENTER>
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<!060700.htm Created on 06-26-1997>
<HEAD><TITLE>Gravlax V</TITLE><base target=3D"home">
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<H2 ALIGN=3DCENTER>GRAVLAX V</H2>
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<UL>
<LI>1 center cut salmon cut into 2 fillets( 5 Lbs), boned
<LI>2 1/2 TBS salt mixed with:
<LI>1 1/2 TBS sugar
<LI>Fresh Dill
<LI>Spruce twigs (if available)
<LI>4 or 5 TBS Cognac
</UL>
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Debone the tiny bones on the edge of the fillets with tweezer or =
pliers.
If you have spruce twigs, cover the bottom of porcelain, enamel or glass
dish with them. Then put a layer of fresh dill on top. (I use my enamel
broiling pan.)
=20
Rub the fleshy side with salt/sugar combo and sprinkle on the Cognac. =
If you
have two fillets, put them together flesh sides facing, skin on top and
bottom. For one fillet, put skin side down. Cover with more dill. =
Stretch
plastic wrap over all and weight down with cutting board. Place some =
heavy
objects or cans of food on the board.
=20
Refrigerate for 2-3 days basting fish 2 or 3 times. Turn fillets =
around
(bottom on top) and refrigerate and baste for another 2 days. (4-5 days =
in all)
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To serve, cut very thin slices started at the larger end.
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NOTE : Fish will keep for up to two weeks under refrigeration which =
makes
it an idea do ahead dish for a party. I made it for each of my three =
son's
Bar Mitzvas and it was always the hit of the party. I used to have a =
spruce
tree in my yard and the twigs add a very authentic flavor, but it is =
still
delicious without the spruce.
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From: <A HREF=3D"mailto:jcs at mindspring.com">Judith Sobel =
(jcs at mindspring.com)</A>
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<HR>
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<!060123.htm Created on 06-26-1997>
<HEAD><TITLE>Gravlax IV</TITLE><base target=3D"home">
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<H2 ALIGN=3DCENTER>GRAVLAX IV</H2>
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Source: "Pure & Simple: Delicious Recipes for Additive-free Cooking" =
by Marian Burros*
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<UL>
<LI>2 lbs center-cut fresh salmon
<LI>1 T sugar
<LI>1 T salt
<LI>1 1/3 T coarsely ground black pepper
<LI>1 large bunch dill, coarsely cut
</UL>
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MUSTARD SAUCE:
=20
<UL>
<LI>2 T Dijon mustard
<LI>1 T sugar
<LI>2 T vinegar
<LI>6 T oil
<LI>1 heaping tsp chopped dill
</UL>
=20
HORSERADISH SAUCE:
=20
<UL>
<LI>3 heaping T prepared white horseradish with liquid thoroughly =
squeezed out
<LI>1 T powdered sugar
<LI>1/2 tsp dry mustard
<LI>2 T white wine vinegar
<LI>Salt and pepper to taste
<LI>1 cup heavy cream, whipped
</UL>
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1. Split fish into 2 halves. Remove all the bones and wash and wipe =
the
skin.
=20
2. Combine the sugar, salt and pepper and sprinkle over halves of =
flesh.
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3. Sprinkle on the dill.
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4. Place the two salmon halves flesh side together.
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5. Place in an enamel or glass container and cover tightly. Place a
brick or other heavy weight on top of salmon.
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6. Refrigerate for 3-4 days, turning salmon occasionally.
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7. Remove the dill and scrape off seasonings.
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8. Slice salmon thinly and garnish with fresh dill and lemon and =
serve
with sauce.
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MUSTARD SAUCE: Mix mustard with sugar and vinegar; add oil slowly, =
beating as you add.
Stir in chopped dill and serve with Gravlax. Swedish mustard will make a
much sweeter sauce.
=20
HORSERADISH SAUCE: Mix horseradish with sugar, mustard, vinegar, salt =
and pepper.
Gradually
add to whipped cream. Chill sauce for several hours before serving.
=20
*NOTE: The author's source was the wife of the Swedish Ambassador,
Ulla Wachtmeister
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From: <A HREF=3D"mailto:sooz3 at juno.com">Suzan D Herskowitz =
(sooz3 at juno.com)</A>
=20
<HR>
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