Gravlax (Swedish:[ˈgrɑ̂ːvlakːs]) or graved salmon is a Nordic dish consisting of salmon that is cured using a mix of salt, sugar and dill. It is garnished with fresh dill or sprucetwigs[1][2] and may occasionally be cold-smoked afterwards. Gravlax is usually served as an appetizer, sliced thinly and accompanied by hovmästarsås (literally 'maitre d'hôtel sauce', also known in Sweden as gravlaxsås, in Norway as sennepssaus, literally 'mustard sauce', in Denmark as rævesovs, literally 'fox sauce', in Iceland as graflaxsósa, and in Finland as hovimestarinkastike, literally 'butler sauce'), dill and mustard sauce, either on bread or with boiled potatoes.
Gravlax
Salmon dishes: gravlax in the middle, cold-smoked on the left and warm-smoked on the right
The word gravlax comes from the Northern Germanic word gräva/grave ('to dig'; modern sense 'to cure (fish)') which goes back to the Proto-Germanic*grabą, *grabō ('hole in the ground; ditch, trench; grave') and the Indo-European root *ghrebh- 'to dig, to scratch, to scrape',[3] and lax/laks, 'salmon'.
Historyedit
During the Middle Ages, gravlax was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand above the high-tide line.
Fermentation is no longer used in the production process. Instead the salmon is "buried" in a dry marinade of salt, sugar, and dill, and cured for between twelve hours and a few days. As the salmon cures, osmosis moves moisture out of the fish and into the salt and sugar, turning the dry mixture into a highly concentrated brine, which can be used in Scandinavian cooking as part of a sauce.[4] This same method of curing can be employed for any fatty fish, but salmon is the most commonly used.
Surströmming – Swedish fermented Baltic Sea herring
Referencesedit
^Fredrikson, Karin (1963). Nya stora kokboken [New Big Cookbook] (in Swedish). Göteborg: Wezäta. p. 229.
^Hemberg, Birgit; Eriksson, Fredrik (16 August 2005). Bonniers kokbok [Bonniers cookbook] (in Swedish). Bonnierförlagens Press. p. 267. ISBN9789100103781.
^. Svenska Akademiens ordbok [Swedish Academy Dictionary] (in Swedish). Archived from the original on 4 March 2016.
Look up gravlax in Wiktionary, the free dictionary.
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Gravlax
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January 01, 1970
gravlax, swedish, ˈgrɑ, ːvlakːs, graved, salmon, nordic, dish, consisting, salmon, that, cured, using, salt, sugar, dill, garnished, with, fresh, dill, sprucetwigs, occasionally, cold, smoked, afterwards, usually, served, appetizer, sliced, thinly, accompanied. Gravlax Swedish ˈgrɑ ːvlakːs or graved salmon is a Nordic dish consisting of salmon that is cured using a mix of salt sugar and dill It is garnished with fresh dill or sprucetwigs 1 2 and may occasionally be cold smoked afterwards Gravlax is usually served as an appetizer sliced thinly and accompanied by hovmastarsas literally maitre d hotel sauce also known in Sweden as gravlaxsas in Norway as sennepssaus literally mustard sauce in Denmark as raevesovs literally fox sauce in Iceland as graflaxsosa and in Finland as hovimestarinkastike literally butler sauce dill and mustard sauce either on bread or with boiled potatoes GravlaxSalmon dishes gravlax in the middle cold smoked on the left and warm smoked on the rightAlternative namesGravad lax grav ad laks gravad laksCourseHors d oeuvrePlace of originNordic countriesMain ingredientssalmon salt sugar dill spruceCookbook Gravlax Media Gravlax Gravlax with hovmastarsas a mustard and dill sauce Contents 1 Etymology 2 History 3 See also 4 References 5 External linksEtymology editThe word gravlax comes from the Northern Germanic word grava grave to dig modern sense to cure fish which goes back to the Proto Germanic graba grabō hole in the ground ditch trench grave and the Indo European root ghrebh to dig to scratch to scrape 3 and lax laks salmon History editDuring the Middle Ages gravlax was made by fishermen who salted the salmon and lightly fermented it by burying it in the sand above the high tide line Fermentation is no longer used in the production process Instead the salmon is buried in a dry marinade of salt sugar and dill and cured for between twelve hours and a few days As the salmon cures osmosis moves moisture out of the fish and into the salt and sugar turning the dry mixture into a highly concentrated brine which can be used in Scandinavian cooking as part of a sauce 4 This same method of curing can be employed for any fatty fish but salmon is the most commonly used See also edit nbsp Food portal Cured fish Fish subjected to fermentation pickling or smoking Carpaccio Thin pieces of fish or meat served raw as an appetizer Gwamegi Korean dried fish preparation Hakarl National dish of Iceland consisting of fermented shark List of hors d oeuvre List of raw fish dishes Lox Brined salmon Rakfisk Norwegian fermented fish dish made from trout or char Sashimi Japanese dish of raw fish Surstromming Swedish fermented Baltic Sea herringReferences edit Fredrikson Karin 1963 Nya stora kokboken New Big Cookbook in Swedish Goteborg Wezata p 229 Hemberg Birgit Eriksson Fredrik 16 August 2005 Bonniers kokbok Bonniers cookbook in Swedish Bonnierforlagens Press p 267 ISBN 9789100103781 GRAV Svenska Akademiens ordbok Swedish Academy Dictionary in Swedish Archived from the original on 4 March 2016 Ruhlman Michael Polcyn Brian Solovyev Yevgenity 10 September 2013 Charcuterie The Craft of Salting Smoking and Curing W W Norton amp Company pp 51 52 ISBN 978 0393240054 External links edit nbsp Look up gravlax in Wiktionary the free dictionary nbsp Wikibooks Cookbook has a recipe module on Gravlax nbsp Wikimedia Commons has media related to Gravad lax Retrieved from https en wikipedia org w index php title Gravlax amp oldid 1213020129, wikipedia, wiki, book, books, library,
