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Fish: Gravlax – Version 2

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Fish: Gravlax – Version 2

The perfect fish: gravlax – version 2 recipe with a picture and simple step-by-step instructions.

Dill version (data per kg fillet)

  • 70 g Salt
  • 30 g Sugar
  • 2 g Pepper, sw
  • 5 g Dried dill

Coriander version (instead of dill)

  • 2,5 g Coriander, ground

Juniper version (instead of dill)

  • 15 Juniper berries, chopped
  1. This time I had to process a little over 14 kg (4 little fish). There was a cheap deal on the metro. Salmon, with the exception of the head for € 7.69 per kg. With approx. 31% waste, this resulted in a final price of approx. It could hardly be cheaper.
  2. The fish had a length of about 70 cm and a weight of 3 – 4 kg. The front fillet halves were frozen in portions, for frying, etc. The rear fillet halves were marinated with 3 different spices. See recipe: “Fish: Gravlax – Version 1”
  3. There are enough good cutting and filleting instructions on the web, including videos. ( on Youtube )
Dinner
European
fish: gravlax – version 2

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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