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Gravad Lax With Mustard Sauce

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CATEGORY CUISINE TAG YIELD
Burt, Wolf 1 Servings

INGREDIENTS

3 1/2 lb Fresh salmon, center cut
2 Bunches fresh dill, washed
and patted
dry
1/4 c Kosher salt
1/4 c Granulated sugar
2 T Crushed black pepper
8 T Olive oil
2 1/2 T White wine vinegar
2 1/2 T Prepared mustard
1/2 t Salt
1/2 t White pepper
1/4 c Granulated sugar
1 pn Ground cardamom, optional

INSTRUCTIONS

TO MAKE THE GRAVAD LAX: Ask the fish dealer to cut the salmon in half,
remove the backbone and small bones, and leave the skin on.  In a glass
or enamel rectangular dish, set half of the salmon, skin  side down.
Place the dill over the fish. In a small mixing bowl  combine the salt,
sugar and pepper, then sprinkle this mixture evenly  over the dill. Set
the other salmon half, skin side up, over the dill.  Cover the fish
with plastic wrap and on it, place a baking sheet  which is larger than
the dish which contains the fish. Set weights,  such as heavy cans, on
the baking sheet and refrigerate the salmon  for up to 3 days, turning
the fish over every 12 hours and basting it  with the liquid which
accumulates in the bottom of the dish. After  basting replace the
weights each time.  TO FINISH AND SERVE: Remove the salmon from the
marinade and discard  the dill and seasonings. Pat the fish dry and set
it skin side down  on a cutting board. Cut wafer thin slices on the
diagonal and away  from the skin. Serve with a mustard sauce.  TO MAKE
THE MUSTARD SAUCE: In a medium bowl, combine all of the  ingredients
and blend thoroughly. Cover the sauce and place in the  refrigerator
for at least 2 hours before serving. Before serving,  beat with a whisk
or fork.  Converted by MC_Buster.  Per serving: 1387 Calories (kcal);
110g Total Fat; (69% calories from  fat); 2g Protein; 107g
Carbohydrate; 0mg Cholesterol; 24108mg Sodium  Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;  22 Fat; 7 Other
Carbohydrates  Converted by MM_Buster v2.0n.

A Message from our Provider:

“WARNING: Exposure to the Son may prevent burning.”

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