Marinated salmon - Gravlax

Name: Marinated salmon - Gravlax
Prep time: 20 min
Total time: 20 min
Yield: 6 SERVINGS
Cuisine: Španělská kuchyně
Ingredients: 1 salmon fillet with skin, weighing 800 g; 1 kg brown cane sugar; 1 teaspoon ground pepper; lemon and finely grated zest from 1 lemon; 30 g fresh dill + a few sprigs for garnish; 80 ml vodka or brandy; 500 g coarse sea salt; cling film; The best choice for fish cuisine are light and less aromatic wines. Choose from white and rosé.

6 SERVINGS

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INGREDIENTS

1 salmon fillet with skin, weighing 800 g
1 kg brown cane sugar
1 teaspoon ground pepper
lemon and finely grated zest from 1 lemon
30 g fresh dill + a few sprigs for garnish
80 ml vodka or brandy
500 g coarse sea salt

YOU WILL ALSO NEED

cling film

WINE PAIRING

The best choice for fish cuisine are light and less aromatic wines. Choose from white and rosé.

Instructions

1
Debone the fish with tweezers. Mix sugar with salt, pepper, and lemon zest.
2
Sprinkle one-third of the sugar mixture onto the bottom of a baking dish. Place the fish fillet skin-side down on the mixture, cover it with dill and the remaining mixture, and drizzle with alcohol. Cover with cling film and let it marinate in the refrigerator for 12–16 hours.
3
Rinse the salmon fillet under cold running water and pat it dry thoroughly. Using a long, sharp knife, slice diagonally into 2–3 mm thick pieces.

Tip

When zesting the lemon, be careful not to get the white pith into the bowl, as it is bitter. Ideally, zest only twice and then rotate the lemon. You can serve the prepared fish on blinis or simply with toasted bread.

Roman Vaněk

Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.