Salted salmon from Western Europe

Salted salmon from Western Europe

Introduction:

"About the gravlax dish, it goes back to Medieval northern Europe. At that time, because of the cold climate and barren land in northern Europe, Normans mainly made a living by fishing. In order to prevent the fish from spoilage, salting the fish has become the main treatment method. Because salmon are particularly common in northern Europe, gravlax was born. A long time ago, one of the processes for making gravlax was to bury the fish underground. But today, as long as we have a refrigerator. Gravlax uses dry type salting. The entrance is not like the soft waxy salmon's sashimi, but a hard gel's taste. (love this way of taste is also enhanced in the production process), the appearance is almost transparent pink gel, the fish surface is dry and tough. Due to the large amount of marinade used, the taste of the finished product combines the freshness of fish and the fragrance of spices, which makes some friends who never eat raw fish like it very much. It's an excellent appetizer. "

Production steps:

Step 1: wash fennel, drain and tear into twigs.

Step 2: mix the pepper and grind.

Step 3: mix brown sugar, sea salt and pepper evenly.

Step 4: dry the fish chops with kitchen paper, remove the small spines in the fish chops and cut off the skin of the fish; wipe the surface of the fish chops with brandy.

Step 5: spread one third of the salt and sugar mixture evenly on the bottom of the container, code into a fish steak, and sprinkle a layer of marinade on the fish steak.

Step 6: stack another fish on the fish chops in the container, sprinkle the remaining sugar and salt mixture on the top, and spread a layer of fennel branches and leaves.

Step 7: cover the container with plastic wrap and marinate in the refrigerator for 1-2 days. (if you like hard taste, you can put a heavy weight on the fish steak)

Step 8: take out the container and pour out the water produced in the container.

Step 9: change the position of the fish chops and turn them over, put them back in the refrigerator and marinate them for 2 days.

Step 10: take out the fish chops, shake off the surface of the marinade, cut into thin slices ready to eat.

Materials required:

Salmon: 500g

Fennel: 50g

Sea salt: 40g

Brown sugar: 50g

Pepper: 10g

Brandy: 30 ml

Note: 1. In the process of curing, if there is water, it is normal. Finally, pour out the water. Don't marinate for too long, otherwise the product will be very salty. 2. Gravlax can be served with many things, such as avocado, cream cheese. You can have bread and rice. If necessary, it can be processed continuously. Long storage time, high protein, it is very suitable for office workers who don't have time to make complicated breakfast in the morning, delicious and nutritious. 3. In order to be healthy, please buy fresh salmon after low temperature treatment.

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: salty and fresh