hahabogus > wrote in
47 on May Sun 2009 pm

>> With the exception of Gravlax, I like dill in all the same places you
>> do. I will attempt to find out what Gravlax is. Maybe I like that,
>> too, and don't even know it.
>

These will explain better than I could.

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Tequila And Lime Cured Gravlax

appetizers, fish and seafood

for the dry cu
1 1/2 pounds side of salmon (sushi grade); unsliced, skin on
1 1/2 cups kosher salt
3 cups light brown sugar
for the liquid cu
1/2 cup tequila
1/2 cup fresh lime juice
zest of 1 lemon; colored part of peel ; only
zest of 1 orange; colored part of peel ; only
2 teaspoons whole coriander seeds
3 sprigs fresh dill; with stems
3 sprigs fresh mint; with stems
3 sprigs fresh basil; with stems

Day One - The Dry Cu Mix the salt and sugar together and reserve
1/3 of it for Day Two. Next to the salmon, place a plastic-wrapped
jelly roll pan and, forming a bed 1/4" thick along the length and
width of the salmon, spread the cure. Turn the salmon over and lay it
fresh side down on the cure. Scatter leftover cure along the sides and
ends of the fish, and then pull the plastic up so it wraps around the
fish securely and will capture extruding juices. Place a board or
another pan on the fish and set 5 pounds of cans or other heavy
objects on the board to weigh down the salmon. Refrigerate for 24
hours.

Day Two - The Liquid Cu Pour the tequila and the lime juice into a
bowl and stir in the zests. Place the coriander seeds in a plastic
bag, lay it on your work surface, and crush the seeds with a rolling
pin or the bottom of a heavy pan; pour them into the bowl, then chop
the herbs roughly and stir them in. Pour the tequila marinade into a
second plastic-lined jelly roll pan, spreading the zests and herbs out
so they are evenly distributed on what will be the length and width of
the fish. Sprinkle the reserved dry cure over the liquid, again
reserving a bit for the ends and sides. Remove the salmon from the
refrigerator and lay it flesh side down on top of the cure, scattering
the dry ingredients along the sides and ends of the fish. Wrap the
plastic around it, replace the board and weights, and refrigerate for
at least another two days and up to four.

Slice the salmon into thin, long, wide, handsome pieces, using smooth,
long strokes with your very sharp, long knife, and that you leave the
skin on the cutting board. Cut only as much as you plan to eat. Store
the salmon in its cure, but it need not be kept weighted down. Cured
salmon will keep for at least 10 days in the refrigerator.

Notes: Monique Barbeau

Yield: 25 servings



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Gravlax With Dill Mayonnaise

none

2 tablespoon whole coriander seeds
1/4 cup coarse salt
1/4 cup cracked black peppercorns
1/3 cup granulated sugar
2 lb skinless salmon fillet
1 bunch fresh dill
1 dill mayonnaise; see * note
1 thinly-sliced black bread

* Note: See the "Dill Mayonnaise" recipe which is included in this
collection.

Cook coriander seeds in a small dry saute pan just until the aroma is
released. Crush seeds using the bottom of a heavy pot or a mortar and
pestle. Mix seeds with salt, pepper, and sugar in a small bowl and
reserve.
Slice salmon in half across width and lay pieces side by side on
counter, flesh-side up. Divide dry spice mixture in half and sprinkle one
half over both pieces. Place half the dill sprigs on 1 piece of salmon
and top with remaining piece of salmon to enclose the spices and herbs, as
if making a sandwich. (Make the sandwich even by placing the thick end of
salmon of top of thin end.)
Evenly coat outside of salmon sandwich with remaining spices and dill.
Tightly wrap in 2 layers of plastic wrap, place in a shallow baking dish,
and top with weights (canned goods or milk cartons are good). Refrigerate
3 days, turning over every 12 hours.
To serve, scrape off spices and dill. Slice thinly and serve cold with
Dill Mayonnaise and thinly-sliced black bread.
This recipe yields 4 to 6 servings.

Recipe Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # WT-1B05 broadcast 02-03-1998)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
-or-

04-11-1998

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.

Yield: 4


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Gravlax

none

3 lb smoked fresh salmon, center cut and boned
2 large bunches fresh dill
1/4 cup coarse salt
1/4 cup sugar
2 tablespoon crushed white peppercorns
1 lemon wedges and pepper

1. Place half the fish, skin side down, in a deep glass dish. Spread
dill over fish. Sprinkle dry ingredients over dill. Top with the
other half of the fish, skin side up.

2. Cover with foil and weight with a board and a five pound weight.
Refrigerate for 48-72 hours, turning the salmon and basting every 12
hours with accumulated juices.

3. To serve, remove the fish from marinade, scrape away dill and
spices, and pat dry. Slice salmon thinly on the diagonal and serve on
small plates or squares of black bread. Garnish with lemon wedges and
black pepper and accompany with Dill Mustard Sauce.

Source: The Silver Palate Restaurant, NYC

Yield: 10 servings



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--

The beet goes on -Alan