Gravlax Recipe Chef Jacques Pepin

Making and Serving Gravlax

Category:

Howto & Style

Tags:

• Food

[jonco59]

I love making (and eating) gravlax, but I always make it with a whole side of salmon, which takes 3 days. The idea of making "instant" gravlax in individual plates is intiguing, but the video gives no idea how long is needed. Also, the process produces a lot of liquid that runs out from the fish. Doesn't it 'drown" the instant gravlax? - apparently not. It's a pity the video doesn't show the finished product being removed from the refridgerator when ready.

[ultrablue]

At the 50 second mark:

"The time it takes for the salt to melt,maybe 10 minutes,it's cured"

Coarse salt and cracked pepper only on the bottom and more coarse salt on the top.

Wax paper in between the layers of fish.

[ultrablue]

Safety Note: If you are worried about eating 'raw' salmon, relax. This is technically raw, but 'cooks' as it cures in the salt mixture. Also, you bought top-quality salmon, of course. To be really safe, you can buy frozen wild salmon and thaw that; the freezing process kills any chance of dangerous parasites, etc.(Freezing at temperatures around -40°C,which you cant achieve in a home freezer) By the way, thats why many Sushi Bars actually use pre-frozen fish.

[aldoreshgaramok]

So its European sushi?????????

[millicentbistander]

Pepin made that onion his [bleep].

[ultrakool]

ultrablue, you are ultra cool

[ICEmultimedia]

sweet jesus this man is a champion.

[Seikilou]

the protéin in thé salmòn... hehe... funny accent :P

[emoneyblue]

Thanks for sharing

[heyjustthetip]

@mozzeb lol 

[austgyu]

I could eat an entire salmon!

[gardenvarietypenis]

he's salivating a bit