Basil Gravlax Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
TASTE OF SUMMER
3 lbs: Salmon fillets,
2 tsp: White peppercorns,
3 tbsp: Sugar,
4 bunch: Basil, fresh
2 tbsp: Kosher salt,
Directions:
Lay salmon on wax paper. Combine remaining ingredients. Sprinkle
salmon with half mixture. Turn and sprinkle other side with
remaining mixture. Press firmly on salmon to coat evenly with
seasonings. Place 2 bunches of fresh basil on bottom of large,
shallow, non-aluminum pan. Place salmon on top. Arrange remaining
basil over salmon. Cover tightly with aluminum foil or plastic wrap,
weight top with heavy pot lid, brick, or large can, and refrigerate.
Turn salmon twice a day for four days. Make sure basil and
peppercorns remain evenly distributed.
To serve, remove basil and peppercorns. Lightly pat salmon dry with
paper towel, making sure to remove all salt and sugar. Slice very
thinly on bias and serve garnished with lemon wedges, basil leaves,
Sweet Mustard Basil Sauce, and dark pumpernickel bread.
NOTE: Gravlax is usually marinated with dill, but this variation
uses the stronger, more aromatic basil as the herb base for the
curing element. The fish is actually cooked (or cured) by the
marinade.
Youll need to start curing four days before you plan to serve
gravlax. Recommended Wine: A ripe, crisp, fruity Chardonnay will
bring out the basil flavor and neatly balance salmon.
Posted on GEnie Food & Wine RT by Deirdre-Anne Penrod.
From the recipe files of Sylvia Steiger, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, homepage
http://ourworld.compuserve.com/homepages/SylviaRN, moderator of GT
Cookbook and FringeNet Lowfat & Luscious echoes
Submitted By SYLVIA STEIGER On 12-26-95
Source from luhu.jp
salmon with half mixture. Turn and sprinkle other side with
remaining mixture. Press firmly on salmon to coat evenly with
seasonings. Place 2 bunches of fresh basil on bottom of large,
shallow, non-aluminum pan. Place salmon on top. Arrange remaining
basil over salmon. Cover tightly with aluminum foil or plastic wrap,
weight top with heavy pot lid, brick, or large can, and refrigerate.
Turn salmon twice a day for four days. Make sure basil and
peppercorns remain evenly distributed.
To serve, remove basil and peppercorns. Lightly pat salmon dry with
paper towel, making sure to remove all salt and sugar. Slice very
thinly on bias and serve garnished with lemon wedges, basil leaves,
Sweet Mustard Basil Sauce, and dark pumpernickel bread.
NOTE: Gravlax is usually marinated with dill, but this variation
uses the stronger, more aromatic basil as the herb base for the
curing element. The fish is actually cooked (or cured) by the
marinade.
Youll need to start curing four days before you plan to serve
gravlax. Recommended Wine: A ripe, crisp, fruity Chardonnay will
bring out the basil flavor and neatly balance salmon.
Posted on GEnie Food & Wine RT by Deirdre-Anne Penrod.
From the recipe files of Sylvia Steiger, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, homepage
http://ourworld.compuserve.com/homepages/SylviaRN, moderator of GT
Cookbook and FringeNet Lowfat & Luscious echoes
Submitted By SYLVIA STEIGER On 12-26-95
Source from luhu.jp