Ah! Hakan, I didn't realize you meant Gravad Lax - you get your revenge, at last one of us imperialistic English-speakers falls into the language gap.
Thanks for the recipe, excellent. Almost comes close to Cape smoked barracuda, not quite though. :-) I was just thinking, what the Biofuels archive really needs is a Gravad Lax recipe, it's got just about everything else, LOL! (Waddya mean off-topic? It has vegetable oil, ethanol feedstock [sugar], vinegar [ethanol gone wrong], and also mentions biomass combustion [smoked].) Keith >Because of general demand (Kim and Alan), here you have my recipe for >marinated salmon, nothing unusual for Swedes, except the eternal >variations/discussions about quantities and details. A friend of mine here >in Spain, who runs a large hotel in the area, introduced it with great >success on his famous Lunch buffet. > >It is more and more common, that in the name of equality, women does not >know how to cook. I had a couple of friends who married women who did not >have the background of representing and they came in to an environment with >a lot of it. To make a social success in cooking, you do not have to know a >lot and I helped my friends spouses. For representing purposes, you only >need to make 6 to 10 things very good and to the liking of most people and >a little unique. Presentation is also very important. Those 6 to 10 things >you have to learn to do very well. The guests will always want them, your >partner might be a bit bored, but will always insist that you repeat the >success anyway. > >I also explain why the great chefs normally are men. This have to do with >marketing. A man will always serve the food, pointing out how good and >unique it is, a woman often serve the food with "I hope it taste good". > >If you make the Salmon and the sauce, please give me feedback. I love to >hear that people likes it. As good or better as smoked salmon, but very >much cheaper. If you like cold smoke Salmon, you will love this. > >Hakan > >Gravad Lax. (Marinated Salmon) >---------------- >1 2-3 kg Salmon >1 dl salt >1 dl sugar >4 tablespoons crushed black pepper >1 table spoon crushed Jamaica pepper (do not now if this is the right >English name, but in Swedish it is Kryddpeppar and Spanish Piebre de Jamaica) >1 large bundle of Dill > >If the Salmon is 2 days old or deep freeze, it is only good. Does not >effect the taste, but the texture will be a little bit better for making >nice slices. Mix the salt, sugar and peppers. De-scale and file the Salmon >or have it done in the shop. > >Rub the mix richly on the Salmon. From the dill, fine cut 4 tablespoons >that are later going to be used for the sauce. Take a large piece of >plastic folio and place the Salmon on it with the rest of the dill between >the files and around. Wrap the Salmon to a package and used more folio to >wrap it very hard to achieve pressure. Place the Salmon in a bowl, because >juices are going to leak out of the package, and put it in the fridge for >2-3 days. Then take it out, remove spines with a plier and you will >localize them by feeling with your fingertips over the meat. Cut in fine >slices with a file knife and serve with the sauce and boiled small potatoes >or on a sandwich. Same use as cold smoked Salmon. > >Sauce. >--------- >For marinated Salmon, smoked Salmon, Crab, Lobster, Shrimps etc. and as >many of my Spanish friends started to do, as Salad dressing. > >6 table spoons of old traditional mustard. >2 table spoons of vegetable oil. >1 table spoon of white wine vinegar. >4 table spoons of sugar. >salt and white pepper. >1 Egg yoke. >4 tablespoons of fine cut dill. > >Stir the sauce together and put in the dill last. Taste it off and put more >sugar, salt and pepper to your liking. Lets it rest in fridge for 1 day >before use. The sauce can be stored for 3-4 weeks in fridge, probably >longer. I do not know, because my friends are crazy about it and I never >seem to make enough. > >Fried/barbecued marinated Salmon. >------------------------------------------------- >Instead of cutting sliced, cut in pieces. Fry in very hot pan or barbecue >very rapidly, as if it was a rare filet of beef. Serve with boiled >potatoes, the sauce and vegetables. Biofuel at Journey to Forever: http://journeytoforever.org/biofuel.html Biofuels list archives: http://archive.nnytech.net/ Please do NOT send Unsubscribe messages to the list address. To unsubscribe, send an email to: [EMAIL PROTECTED] Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
