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Recipe File: Gravlax
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Thoth



Joined: 19 Dec 2012
Posts: 6
Location: NJ

PostPosted: Thu Jan 24, 2013 1:45 am    Post subject: Reply with quote

Esquire just printed a 4 hour gravlax recipe from Marcus Jernmark, the chef at New York's Aquavit. Interestingly he cures in a saturated brine solution.

http://www.esquire.com/blogs/food-for-men/four-hour-gravlax-recipe-14985897


As for fish-borne parasites they are only a major concern for freshwater fish because those parasites are those that can cause zoonotic infections, such as tapeworm. Otherwise with saltwater fish it is as Michael Chu stated.
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PostPosted: Wed Jan 01, 2014 11:34 pm    Post subject: Gravlax experience Reply with quote

I've followed this recipe twice now, using a food sealer both times. The first time it came out a bit peppery; possibly I mis-measured. The second time I cut the pepper in half and replaced the rest with caraway and it came out great. I used kosher salt and raw sugar both times, as I like the added flavor. There was very little liquid when I opened it, but almost all of the salt and sugar were dissolved and the dill was soaked, so that's where it went. I don't know how anybody else eats it, but we serve it the way we'd serve lox; with bagels and cream cheese.
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TusharNijWij
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PostPosted: Thu Jan 16, 2014 10:33 am    Post subject: Beetroot Gravlax Reply with quote Delete this post

I love this recipe. We made something similar and made it with Beetroot. Very delicious and the colour is incredible:

http://www.youtube.com/watch?v=cAm6x6R8V4o
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