The gravadlax turned out really well I'm delighted to say. It sat in the fridge happily for three days following its briny vodka bath and came out firm and fresh. When I tasted a morsel I thought it might be a bit salty, but it was just right. I think the salty taste was just near the surface. The dill flavour was subtle and not overwhelming and of course as vodka doesn't taste of anything at all there was no taste of the alcohol. I think it would be interesting with one of the flavoured spirits - one could even get quite adventurous. Gin and juniper berries would be good I would think...
I served it with a choice of dill mustard or wasabi. The wasabi made the eyes water but a tiny touch was good with the fish in a sashimi sort of way. Personally I think I prefer the hint of sweetness from the dill sauce.
Anyway, the whole side disappeared and it was, in the end, a very easy start to a long lunch.
6 comments:
Wow. That looks gorgeous. I think I am going to volunteer to make it for the next Large Family Gathering, and give it a try. Apart from my vegetarian ("a fish is not a vegetable, Ma") children, we are a salmon loving clan.
Thank you so much! I think it works pretty well and if you think through the process it makes sense too. A whole fish - two big fillets - cost me a lot less that one measly pack of gravadlax from the supermarket, fed seven healthy appetites for a first course and there is still a whole fillet left. The remaining fillet, remember, is actually raw, so can be grilled/roasted/steamed for more meals. Do let me know what you do in the way of flavours - I think there's a series in here!
Great job june. I made some for Christmas 2004 (it's blogged somewhere in the annals of Becks & Posh).
You have reminded me - I still have a tub of the leftover gravadlax rub sitting in my fridge almost a year and a half later!
Maybe its time to put it to good use and try again?
That picture makes me hungry, as does your description.
Yes, last time I made it was about twenty years ago at Christmas and I seem to remember leaving it in the shed for a week (it was cold, it was Christmas, no room at the fridge...)and it was fine. Had a vague recollection of vodka too, which is why I used it this time (colourless, tasteless etc), but I would be really interested to know what is in your rub. Basically once you get the hang of this osmosis business as long as the basic ingredients are good the end result should be too - famous last words. I think more or less sugar might be important.
Julie - The Queen is 80 at the end of the week (Happy Birthday your maj)and some pretty famous chefs are competing on tv to cook a meal for her and one hundred and fifty of her closest friends. Richard Corrigan, who owns, and cooks at, Bentley's in London but comes from Ireland presented a plate yesterday that looked exactly like this (if it's good enough for Elizabeth II...) but he had wild watercress that was, according to a judge, a bit tough. Ha Ha - mine is tender and peppery!
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