Basil gravlax

8 servings

Ingredients

Quantity Ingredient
3 pounds Salmon fillets
3 tablespoons Sugar
2 tablespoons Kosher salt
2 teaspoons White peppercorns
4 bunches Basil, fresh

Directions

TASTE OF SUMMER

Lay salmon on wax paper. Combine remaining ingredients. Sprinkle salmon with half mixture. Turn and sprinkle other side with remaining mixture. Press firmly on salmon to coat evenly with seasonings. Place 2 bunches of fresh basil on bottom of large, shallow, non-aluminum pan. Place salmon on top. Arrange remaining basil over salmon. Cover tightly with aluminum foil or plastic wrap, weight top with heavy pot lid, brick, or large can, and refrigerate.

Turn salmon twice a day for four days. Make sure basil and peppercorns remain evenly distributed.

To serve, remove basil and peppercorns. Lightly pat salmon dry with paper towel, making sure to remove all salt and sugar. Slice very thinly on bias and serve garnished with lemon wedges, basil leaves, Sweet Mustard Basil Sauce, and dark pumpernickel bread.

NOTE: Gravlax is usually marinated with dill, but this variation uses the stronger, more aromatic basil as the herb base for the curing element. The fish is actually cooked (or cured) by the marinade.

You'll need to start curing four days before you plan to serve gravlax. Recommended Wine: A ripe, crisp, fruity Chardonnay will bring out the basil flavor and neatly balance salmon.

Posted on GEnie Food & Wine RT by Deirdre-Anne Penrod.

From the recipe files of Sylvia Steiger, CI$ 71511,2253, Internet sylvia.steiger@..., homepage

, moderator of GT

Cookbook and FringeNet Lowfat & Luscious echoes Submitted By SYLVIA STEIGER On 12-26-95

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