*  Exported from  MasterCook  *

                          Gravlax

Recipe By     : Miriam Podcameni Posvolsk
Serving Size  : 1    Preparation Time :0:00
Categories    : First Courses                    Fish And Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Salmon filet -- with the skin
     1/2  c             Kosher salt
     1/2  c             Sugar
                        Mignonette *
   2      bn            Dill -- chopped
   3      tb            Cognac
                        Grand Marnier

* mignonette: crushed, not ground, black peppercorns

Remove all bones from fish.Slide fingers on top of filet to feel the
bones in the center and pull them out with pliers.

Mix salt and sugar and set aside.

Perforate fish skin with fork or knife.

Dry fish and sprinkle all the cognac and 1 tb Grand Marnier on the
flesh surface.

Roll fish in pepper and then coat both surfaces with salt and sugar
mixture.

Sprinkle with plenty of dill pressing to adhere.

Place fish into a Pyrex large enough to hold it all. Cover with
plastic.

Place a second Pyrex on top with weight. I fill it with water.

Chill 3 days, draining liquids every 24 hours and adding a little
more of the salt sugar mixture every time it's drained.

At the end of this time fish should be firm to the touch.

Rinse and add more dill and pepper

Adapted from: C C A (Chef Herve)

Notes:

Keeps 1 week.
Serve very finely sliced on blini or rye with mustard dill sauce.


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