Free Recipe Martha Stewart s Gravlax
Recipe Type: M Recipes
Recipe Preparation:
Cooking Ingredients for Martha Stewart s Gravlax Recipe
8 lb Boned skin-on salmon; cut
-into 2 fillets
1/4 c Anise seed
1/4 c Caraway seed
1/4 c Freshly-ground black pepper
1 c Sugar
1/2 c Coarse kosher salt
5 bn Fresh dill or coriander or
-chervil
1/4 c Vodka or aquavit or gin
Martha Stewart s Gravlax Preparation
Place the salmon fillets on a parchment-lined work surface. Remove any remaining bones from fillets. In a medium bowl, mix together spices, sugar, and salt. Place one of the fillets in a large glass or enamel pan. Cover the fillet with the spice mixture. Spread dill or other fresh spices on top of the spices, then pour vodka on top of dill. Place second fillet on top of the first, in the opposite direction (heads to tails). Cover entire pan tightly with plastic wrap. Place a heavy object, such as a book or brick, into a smaller pan. Lay pan on top of fish, and place both pans in refrigerator. After 12 hours, remove the fish from the pan, rewrap the fish tightly with plastic wrap, and turn over. Replace the weighted pan on top of the fish. Continue to refrigerate for 2 1/2 to 3 1/2 more days, turning fish over every 12 hours. After four days, remove fish from refrigerator and unwrap on a parchment-lined baking sheet. Remove top fillet and scrape dill and spices from the surface of both fillets. To serve, slice each fillet on the diagonal into thin pieces. Serves 16. Source: Martha Stewart”s 1996 Holiday Special S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Per serving: 60 Calories (kcal); 1g Total Fat; (7% calories from fat); 1g Protein; 14g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 16
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