Appetizer from Northern Europe---Gravlax (pickled salmon)

Overview

Gravlax is a dish that dates back to the Middle Ages in Northern Europe. During that period, because of the cold climate and barren 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. Since salmon is particularly common in Northern Europe, Gravlax was born. A long time ago, one of the steps in making Gravlax was to bury fish underground. But today, as long as we have a refrigerator. Gravlax uses a dry marinating method. The mouth is not as soft as sashimi salmon, but has the texture of a hard gel (if you like this texture, there are ways to enhance it during the production process). The appearance is almost transparent pink gel-like, and the surface of the fish meat is dry and tough. Due to the large amount of marinade used, the taste of the finished product combines the deliciousness of the fish and the spiciness of the spices. Some friends who have never eaten raw fish like it after trying it. It is an excellent appetizer.

Tags

• snacks
• foreign cuisine
• children
• dysmenorrhea
• western food
• summer recipes
• dinner
• candlelight dinner
• famous dishes
• brandy
• brown sugar
• fennel
• salmon
• pepper
• sea salt

Ingredients

Steps

1. 1 Wash and drain fennel and tear into small branches.

   

2. 2 Mix and grind the pepper beans.

   

3. 3 Mix brown sugar, sea salt, and pepper until combined.

   

4. 4 Blot the fish fillet dry with kitchen paper, remove the small spines in the fish fillet, and cut off the skin; rub the surface of the fish fillet with brandy.

   

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

   

6. 6 Stack the other 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 fronds.

   

7. 7 Cover the container with plastic wrap and marinate in the refrigerator for 1-2 days. (If you like a harder texture, you can put a heavy object on the fish fillet)

   

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

   

9. 9 Replace the fish fillets, turn them over, and return them to the refrigerator to marinate for another 2 days.

   

10. 10 Take out the fish fillet and shake off the marinade on the surface, cut into thin slices and serve immediately.