In Sweden we say “Gravad lax” or Dill- cured salmon. You take the same amount of sugar and salt a little bit of white pepper and a lot of dill. Put this on the flesh side of the salmon and pound. Put the fish sides together. Then you put them into the refrigerator for some days meanwhile you turn them around. And it become very delicious. Here is a recipe http://www.bbc.co.uk/food/recipes/gravadlaxandgravadse_8838
Nice to get a recipe! I guess the students have to prepar the fish from start, by fileting, boning, and what evere else there is to do, so this is the "short version" for us not used to working in large restaurant kitchens.
ReplyDeleteThey learn to take care of the whole fish. But in this case it was actually swab coated salmon fillets used :-)
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