| Gravlax |
print(Swedish recipe)
To serve with: Château de ROLLAND Bordeaux blanc sec
Ingredients:
To serve with: Château de ROLLAND Bordeaux blanc sec
Ingredients:
For the fish:
- 1 kg (2 Lbs 4 ozs) fresh salmon
- 2 teaspoons crushed white pepper
- 3 tablespoons salt
- 4 tablespoons sugar
- a large amount of dill
For potatoes in white sauce:
- 5-6 potatoes
- ½ tablespoon flour
- 2 dl (7 liq ozs) milk
- 1 tablespoon margarine
- ½ teaspoon salt
- white pepper
- dill
Preparation (2 days before serving)
Clean and empty the fish. Remove the head. Remove fishbones, but let the skin remain. Remove all smaller bones and put the fillets side by side.
Mix white pepper, sugar and salt together. Rub in 1/3 of the mixture in the fillets. Put the fillets above each other with dill in between and the rest of the mixture, flesh against flesh. Put them afterwards in a bigger plastic bag. Close the bag and put it on a plate in the fridge.
Let the salmon marinate for 48 hours. Turn the bag on itself 1-2 times a day.
Remove the fillets from the bag and pour the marinade out. Otherwise, the fish will be too salty.
Remove pepper and dill from the fish. Cut the fish in thin slices. Serve with potatoes in white sauce and a cool CHATEAU DE ROLLAND BORDEAUX BLANC SEC.
Potatoes in white sauce
Peel the potatoes and cut them in dices (1 cm < > ½ inch). Melt margarine in a pot. Put the potatoes and stir. Pour milk until it covers the potatoes. Add salt. Boil it up and cook it on low heat until the potatoes are smooth, approx. 8-10 min. Stir it up.
If the mixture is too liquid, add flour and milk and cook it for 2 minutes. Add dill into the mixture.