-a bunch of fresh dill<\/b><\/div>\n
-a mixture of pink berries, black pepper, pepper
\nwhite, green pepper, coriander seeds <\/b><\/div>\n
<\/div>\n
For the sauce:<\/b><\/div>\n
-1 egg yolk <\/b><\/div>\n
-2 teaspoons of mustard <\/b><\/div>\n
-2 teaspoons of sugar<\/b><\/div>\n
-1 teaspoon of wine vinegar<\/b><\/div>\n
-100ml of oil <\/b><\/div>\n
-10g fresh dill, chopped <\/b><\/div>\n
<\/div>\n
<\/div>\n
Two days before serving the gravlax, begin to
\nprepare it. It takes 36 to 48 hours for the salmon to “cook” in the
\nsalt and sugar.<\/div>\n
Ask your fishmonger to take a beautiful
\npiece in the back of the salmon, keeping the skin on, but taking care of the
\ntake care to remove the edges. If he doesn’t (which really doesn’t happen)
\nnever if you ask him), you will need a clip (a kind of
\nlarge tweezers) and remove them yourself. It is not difficult, we
\nfeel them very well when touching the salmon. Especially since in the back of the salmon, it
\nthere are not many of them.<\/div>\n
Mix the coarse salt and sugar together. In a mortar,
\ncrush your mixture of pink berries, green pepper, white pepper, black pepper
\nand coriander seeds. Today you can easily find
\nready-to-use mixtures in mills. Sprinkle generously the mixture
\ncoarse salt\/sugar with your crushed seed mixture. Pour into a
\nflat. Place a few sprigs of dill on the flesh side of the salmon. Press a
\nwith your hands so that the dill “sticks” to the flesh. Put the
\nsalmon flesh side down on the salt\/sugar bed. So you have the skin of the salmon
\nvisible. Bring the salt\/sugar mixture to the sides of the salmon so that the
\nall exposed flesh is covered. Place a stretch film over the skin of the
\nsalmon. Now you need to put a flat object on the salmon to
\n“Press” against the salt\/sugar. This can be another dish more
\nsmall, a small wooden board, a flat plate etc. For my part,
\nit is a small square wooden board the size of my salmon. Well
\npractical! On this chosen object, place cans or other
\nsomething that has some weight. This is only to ensure that the
\nsalmon. Put the whole in the fridge for 36 to 48 hours.<\/div>\n
Once this time has passed, remove the
\nweight, press, stretch film. Turn the salmon over. Normally this one has
\nmade a kind of transparent juice quite thick. The flesh of the salmon, on the other hand
\nit has firmed up on the surface. Get rid of this
\n“brine” and run the salmon under cool water to remove any excess water.
\nremove all the salt and sugar stuck to it. Dry it well with paper towels
\nthen place it on a clean plate. Crush a little of the
\npepper and pink berries, and finely chop a little dill, which you can use to
\ncover the salmon. Film it again and leave it in a cool place for another 2 or 3 days.
\nhours before cutting it into thin slices with a very good knife. You
\nyou can still add on your slices of gravlax if you wish, of
\nfreshly chopped dill and pepper blend. Serve this gravlax
\nextremely tasty with toasted bread and special sauce.<\/div>\n
<\/div>\n
For the sauce: mix the sugar, the
\nwine vinegar. When the sugar is dissolved, add the egg yolk. Mix
\nwell, add the mustard and then drizzle in the oil, gently, while
\nwhipping. The sauce is initially quite liquid, then becomes firmer as the
\nAs more oil is added. Make sure that it fits well into the
\nthe sauce before adding more. You can do this with a whisk
\nelectric, a bit like mayonnaise. <\/a><\/div>\n
Once all the oil has been incorporated, finely chop
\ndill and pour it into the sauce. Mix one last time and put it in the
\nRefrigerate for one hour before serving.<\/div>\n
<\/div>\n
(texts and recipe by Bernard Laurance, photo: Am\u00e9lie Roche, Flammarion 2015 all rights reserved).<\/div>\n
<\/div>\n<\/div>\n
<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
Photo credit: Am\u00e9lie Roche for Flammarion 2015 For Christmas, in agreement with Flammarion, I wanted to offer you one of the many unpublished recipes from my book “le grain de…<\/p>\n","protected":false},"author":1,"featured_media":51258,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[282,134],"tags":[281,379,438],"class_list":["post-279260","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savory","category-uncategorized","tag-dirty","tag-noel","tag-salty-europe"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279260","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=279260"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279260\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/51258"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=279260"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=279260"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=279260"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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