Graved Salmon 2 Variants Recipe
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
I am happy to present you now my graved salmon recipe. We usually know the marinated salmon from the supermarket. Cleanly packed in a vacuum you can buy the fish in great quality.
However, there is much to be said for trying out salmon marinating yourself: Firstly, it is easy, secondly, the taste is irresistible, and thirdly, there is a phenomenal sense of achievement.
Please keep reading, because boredom was yesterday: For this article I even took the spade out of the cellar and show you the modern and the traditional preparation.
Table of Contents
- 1. Graved Salmon, Tradition, History and How Does it Work?
- 2. Recipe Graved Salmon
- 3. Nutritional Values
- 4. Spices Tips for Preparing Graved Salmon You Use?
- 5. Traditional Preparation, let Graved Salmon Ferment in the Ground
- 6. Marinate Graved Salmon in the Refrigerator, the Modern Version
- 7. Taste Graved Salmon Traditional/Modern Compared
- 8. Tips for Slicing Graved Salmon
- 9. Side Dish Ideas for Graved Salmon
- 10. Arrange the Dish and Make the Plate Fine
- 11. Further Ideas
1. Graved Salmon, Tradition, History and How Does it Work?
The word “gravlax” can be traced back to 1348 and in its origin it means “buried salmon”. The fish, which were gutted, salted and rubbed with herbs and spices, were then buried in the ground for days or weeks to ferment.
Several points are important for success:
Firstly, it needs salt, it draws the liquid out of the fish and creates a millieu of shelf life. Germs cannot survive in this environment and the fish becomes durable.
Secondly, the fish must be “weighted down“. The weight on the fish, physical pressure, supports the osmotic pressure during “pickling” and our “salt gnomes” can do their job so well.
Marinating salmon: Salt, spices and weight on the fish creates a fantastic taste experience!Means Chef Thomas Sixt
All right? Of course salt alone on the fish is a bit boring, so we add sugar, herbs and some alcohol to make it really exciting.
Nowadays, thank God we have refrigerators and you can actually let the pickled fish mature in the refrigerator without any problems :-). I am just a little bit crazy, so I actually buried my Gravlax in the garden. Before you can look at this madness further down, let me show you how to season and prepare the fish.
2. Recipe Graved Salmon
Graved salmon with salad and rösti
Cooked, photographed and written down by chef Thomas Sixt.
Simple tutorial for the easy preparation of graved salmon in two variants.
Ingredients for pickling salmon
|4||pc||colorful cocktail tomatoes|
General ingredients for the starter
|3||tbs||sun flower oil|
Prepare salmon fillet
Freshly unpack salmon fillet, wash, dry, remove bones with tongs.
Prepare a suitable form for inserting the salmon or dig a hole in the garden and lay out baking paper.
Place the spices in the mortar and lightly bump.
Place the refrigerated salmon in a container.
Season from below and above and cover with foil.
Weight the fish with porcelain plates and leave to mature in the refrigerator for 48 hours.
If you want to bury the salmon, I recommend to season the fish fillet on a baking paper, then wrap it well and bury it 50 cm deep in the ground.
Only dig out after 48 hours.
Wash the pickled salmon fillet under cold running water and dry it.
Cut into slices and put in a cool place.
Boil the beetroot until soft, peel it, cut it into eighth crescents and marinate it with balsamic vinegar.
Cut the cocktail tomatoes in half and sprinkle with black lava salt.
Cut cucumbers into sticks and season with salt.
Clean the salad, wash and spin dry.
Pluck branches of dill and place in cold water.
Prepare the ingredients.
I had cut radishes into fine strips and added them later.
Peel a potato and cut it into thin slices.
Cut the slices into fine julienne.
Heat a pan with sunflower oil and prepare the small Rösti.
Place the rösti fried crispy on both sides on a plate with kitchen paper, season with salt and keep warm in the oven at 60°C.
Mix the dip ingredients and prepare the cold sauce with the sprouts for serving.
Drape the salmon with the rose and place on plates.
Add the dip and decorate with sprouts.
Marinate the salad with a little balsamic vinegar, olive oil and some pepper and put it on the plate.
Add cucumber sticks, beetroot, tomatoes, radish strips and dill.
Shortly before serving, arrange the rösti with the salad and serve freshly toasted bread as an appetizer, if desired.
3. Nutritional Values
4. Spices Tips for Preparing Graved Salmon You Use?
Let’s just look at the ingredients for the stain – I prefer to use the following ingredients:
When it comes to salt, I would ask you to pause a little! Normal iodized salt or generally purified salt is pure poison for the body. The physician Dr. med. Barbara Hendel has written a book on this subject: Water & Salt – The Source of Life. In the book she describes the negative effects of using industrially purified salts in nutrition.
The commercially available purified white salts are deprived of all the minerals contained in their origin. This removal of minerals produces a pure sodium chloride which is not good for us.
The better alternative to purified salt for chemical transformation is unpurified primal salt or Himalayan salt. The positive effect of natural salt is not esoteric but a proven fact. Therefore, I only use primal salt and Himalayan salt or other unprocessed salts which are good for me and my loved ones.
Sugar is sugar, a chemist would say, let’s take a quick look at the difference between white industrial sugar and brown raw cane sugar:
White sugar is usually obtained from sugar beets. The process is highly technical and a real achievement for mankind. Until the sugar is in the bag, the sugar beet has to endure quite a lot. The short version: Syrup is obtained from the crushed beets, which is later cleaned with lime and carbonic acid in the carbonation process. After thickening, crystallization and centrifugation take place. Then the white sugar is put into the bag and ends up in our kitchen.
Brown sugar or better whole cane sugar, is extracted from the sugar cane. The sugar syrup is only boiled down until the pure sugar is left (whole cane sugar). This sugar contains an additional 1.5-2.5% natural minerals.
Similar to salt without minerals I see it with sugar. The more natural and less processed products we eat, the better and healthier. I use 98% brown whole raw cane sugar, it tastes better and I spare myself the mineral tablets.
Back to marinating the fish and here are some ideas for the herbs
Dill always fits, but is used inflationary for salmon. You can use fresh or dried dill. But a little caution is required: Dried dill should be used in very small quantities, as the dill aroma spreads intensively to the fish.
Rosemary is a very strong herb, there is nothing wrong with a few tips, the dosage makes the good taste here and as a rule of thumb the saying goes: Less is more!
Fresh coriander is suitable for an Asian variety, some twigs of “stinky parsley” conjure up a fragrant aroma on the salmon. Who likes it is enthusiastic, for guests I would avoid this variant, coriander can create a full evening discussion.
The herb mixture of parsley and dill is a classic of fine cuisine and you can’t go wrong with it. On the internet you can also find variations with basil and mint. I simply say here: Please try it later, on the second try! The first try must be right, otherwise you might lose the desire to season the fish.
Lemon, lime and orange, here I use the abrasion. The citrus fruit aroma always gives the last kick to the pickled fish. Be sure to use organic products and add them at the end so that the essential oils are not lost.
Some spices are still needed, such as juniper berries, black peppercorns, coriander seeds, mustard seeds and allspice are popular additions to fish mordant.
Better use less and follow the tip:
Lightly press the spices in the mortar just before pickling the fish, so that the aromas are transferred to your fish and you will certainly enjoy this taste..Recommends Chef Thomas Sixt
5. Traditional Preparation, let Graved Salmon Ferment in the Ground
For this project, I worked hard and got the spade from the cellar. I had a short discussion with Mrs. Sixt, because the garden is small and closely cultivated. The beautiful roses must not suffer, so I first had to suggest a suitable place for this project. Everything needs its order…
The fish prepared with spices and herbs I only wrapped in paper. The plastic foil is left out in this authentic experiment. The fish burial can be seen here.
I dug this hole and prepared it accordingly… I have dug a hole of about 50 cm deep, because it is summer and I want to avoid the negative effects of the high temperature. If you don’t have a garden, unfortunately you can’t use the flower pot, soil is soil and pot is pot 🙂
Now it needs patience – in 48 hours I will dig out the fish and then taste it, I am really excited about the result!
6. Marinate Graved Salmon in the Refrigerator, the Modern Version
In addition to the garden-grave-one-hole variation, I have promised you the modern “marinate in the refrigerator” method. For this I have misused my roast pork roaster. In the roaster fit then some porcelain plates to weigh down. So I can let the spiced fish filet mature optimally. Here the two photos:
7. Taste Graved Salmon Traditional/Modern Compared
Both fishes have now spent 48 in the pickling bath. The refrigerator salmon is already on the board, I have to get the soil salmon from the garden now.
If the experiment is successful, it could be done with guests in the near future: Not bury the guests… oh the appetizer… Sorry, I have to dig up the fish first… surely a great show!Recommends host Thomas Sixt as “show interlude” for your next party
Here the ” soil salmon” while digging.
The salmon fillet stained in the ground:
The marinated salmon fillets in the kitchen:
8. Tips for Slicing Graved Salmon
Everything looks good! So that you get your fish slices finely cut on the plate I have the tips from the professional kitchen…
- Wash the fish under cold running water to interrupt the pickling process.
- Dry the fish and place it on a board with the skin side down.
- Cut off slanted fish slices with a very sharp knife.
- Place on the plate and enjoy.
9. Side Dish Ideas for Graved Salmon
Below the recipe you will find a variation as an appetizer with salad and thin potato rösti. I would not like to withhold some further variations from you:
- Cover farmhouse bread, brioche or toast thinly with cooked beetroot slices and salmon slices and garnish with horseradish and dill.
- Serve the salmon slices with homemade potato pancakes and chive sauce.
- Serve the salmon slices with gherkins, beetroot, horseradish cream and fried potatoes.
- Serve the salmon slices with cold cucumber soup.
- Serve salmon slices with potato soup.
- Wrap salmon slices in a thin pancake with salad and cream cheese and serve as rolls.
Isn’t this exciting? A little fish and lots of food… Can you think of an exciting combination? Please write me a comment!
10. Arrange the Dish and Make the Plate Fine
Here are still some ideas in demand, have a look at the following pictures. I had prepared the dish as an appetizer in variations.
11. Further Ideas
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