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Thread: Gravad Lax

  1. #1
    Member MightyBoosh's Avatar
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    Gravad Lax

    Anyone tried this? Might make the bloody things palatable. Couple of interesting recipes here:

    https://www.youtube.com/watch?v=8nIV8zZIb6s&t=159s

    https://www.youtube.com/watch?v=rV5P_Oz-HBM

  2. #2
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    Salmon gravlax is bloody nice.

    Haven't tried trout, but you're right, it may make them taste better.
    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....

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    Yep salmon is bloody good, had a Norwegian exchange student for a year and next year a Swedish one both used similar recipes, different herbs in with the salt made very different flavours

  4. #4
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    Quote Originally Posted by 223nut View Post
    Yep salmon is bloody good, had a Norwegian exchange student for a year and next year a Swedish one both used similar recipes, different herbs in with the salt made very different flavours
    How do we sign up to this exchange thing ?
    Pengy likes this.
    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....

  5. #5
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    Quote Originally Posted by Beaker View Post
    How do we sign up to this exchange thing ?
    Not sure, was the folks that organised it. I sure wasn't complaining.... Made a few guys at school jealous when I mentioned that they weren't shy on the way to and from the shower
    veitnamcam and Beaker like this.

  6. #6
    Cook Angus_A's Avatar
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    Used to make tons of the stuff when i worked for the whitebait. Can try find you the recipe card if you'd like? always used to save the end pieces for myself
    "A party without cake is just a meeting" - Juila Child

  7. #7
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    Angus - there is massive variation in the curing time between the two recipes, 5 hours and up to 3 days. What would you recommend? Cheers.

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    Quote Originally Posted by MightyBoosh View Post
    Angus - there is massive variation in the curing time between the two recipes, 5 hours and up to 3 days. What would you recommend? Cheers.
    Was a couple of days with the stuff I tried. IIRC get 2 fillets of fish, bone them out, cover inside of 1 side with a heap of salt herbs and lemon pepper (buggered if I remember that bit) stick the 2 fillets together and wrap in glad wrap, chuck it in the fridge for a few days, turning it over couple times a day.

  9. #9
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    Quote Originally Posted by MightyBoosh View Post
    Angus - there is massive variation in the curing time between the two recipes, 5 hours and up to 3 days. What would you recommend? Cheers.
    Was a couple of days with the stuff I tried. IIRC get 2 fillets of fish, bone them out, cover inside of 1 side with a heap of salt herbs and lemon pepper (buggered if I remember that bit) stick the 2 fillets together and wrap in glad wrap, chuck it in the fridge for a few days, turning it over couple times a day.

  10. #10
    Member MightyBoosh's Avatar
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    Cheers 223. Another question, why leave the skin on for curing? It's not going to be eaten, and taking it off would increase the exposure of the meat to the curing agents.

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    Quote Originally Posted by MightyBoosh View Post
    Cheers 223. Another question, why leave the skin on for curing? It's not going to be eaten, and taking it off would increase the exposure of the meat to the curing agents.
    I think it was skinned, just salted the inside of the fillets so they stuck together better
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  12. #12
    Cook Angus_A's Avatar
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    Quote Originally Posted by MightyBoosh View Post
    Angus - there is massive variation in the curing time between the two recipes, 5 hours and up to 3 days. What would you recommend? Cheers.
    We'd vaccum pack ours which would cut down on curing time by about a day, a batch would normally take 3. I'd imagine these recipes are for different texture preferences. The longer you cure other than your cure penetrating deeper, your fish will become a lot firmer. I'd go for the 5 day one, if you've got a vacuum sealer you can take a day off.

    I'm looking for the recipe for you now that we used, it had lots of coriander seed and white wine in it. The reason you leave the skin on is that it helps hold the fish together when you are slicing it thin.
    MightyBoosh likes this.
    "A party without cake is just a meeting" - Juila Child

  13. #13
    R93
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    Yup. Always leave the skin on.
    I vacuum seal as well but I always cold smoke. Never eaten just cured fish. You want it pretty dry so after washing off the cure I hang the fillets on the clothes line for a few hours. Drives the cook nuts😆
    Real maple syrup is a nice addition for a cure😉

    Sent from my SM-G935F using Tapatalk
    MightyBoosh and planenutz like this.
    Do what ya want! Ya will anyway.

  14. #14
    Member MightyBoosh's Avatar
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    I ended up curing it for 5 days and the result was good, much like cold smoked fish. Like a lot of smoking and curing techniques, you can't taste much of the original flavour, which in the case of trout is a good thing!
    Beaker likes this.

  15. #15
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    I have made it and love it , used the salmon from Twizel ,
    Skin on,
    bones out,
    salt and sugar , equal amounts,
    Fennel , use the green hairy bits chopped fine
    sliced lemon,
    lay fillet skin down and put good amount of salt sugar mix
    add fennel on top
    add lemon on top
    put the other fillet meat side down on top
    wrap tightly with gladwrap , put in fridge for a day , turn a few times so juices go into meat equally ,unwrap drain juices then wrap and back into fridge
    three days and ready to go , should be firm to touch ,thin slices on a cracker hard to beat.
    Beaker likes this.

 

 

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