За разлика от пушенето, което изсушава и свива рибата, този процес на олющване позволява на рибата да остане влажна и пълноценна. Граблаксът може да се охлади до две седмици. Сервирайте гранула, тънко нарязан върху парче хрупкав хляб с копър масло (смесено омекотено масло с нарязан пресен копър).
Източник: Марта Стюарт Ливинг, декември / януари 1995/1996
This article is in Bulgarian and discusses a method of preparing salmon called “grablax.” Unlike smoking, which dries and shrinks the fish, this process of curing allows the fish to remain moist and full. The salmon is covered in a mixture of spices and herbs, including anise, cumin, black pepper, and fresh dill, coriander, or chervil. Vodka, aquavit, or gin is poured over the herbs, and the fish is then weighed down and refrigerated for several days, being turned every 12 hours. After four days, the fish is removed from the refrigerator, the herbs are scraped off, and the fillets are sliced thinly and served.
27.04.2023 @ 06:24
This article is in Bulgarian and discusses a method of preparing salmon called “grablax.” Unlike smoking, which dries and shrinks the fish, this process of curing allows the fish to remain moist and full. The salmon is covered in a mixture of spices and herbs, including anise, cumin, black pepper, and fresh dill, coriander, or chervil. Vodka, aquavit, or gin is poured over the herbs, and the fish is then weighed down and refrigerated for several days, being turned every 12 hours. After four days, the fish is removed from the refrigerator, the herbs are scraped off, and the fillets are sliced thinly and served.