Comments on: A Pound of Cure is Worth More than any Prevention

By: “N” is for Nabo (Japonés)

“N” is for Nabo (Japonés) — Sat, 13 Jun 2015 13:06:58 +0000

[…] to it, but delicious. We cured a fillet of lenguado, sole, gravlax style more or less (I have a step by step version with salmon here) – with just coarse salt, raw sugar, and ground coriander seed. It’s a delicate fish, […]

By: Summer and Smoke

Summer and Smoke — Tue, 05 Feb 2013 12:28:09 +0000

[…] really need some long narrow rectangular plates for dishes like this, but, so be it. On the left, gravlax style cured surubí, a freshwater Brazilian tigerfish, using cilantro as the herb and a mix of lemon, […]

By: A Fish to Remember

A Fish to Remember — Mon, 17 Oct 2011 23:00:01 +0000

[…] fish recently. For this dinner I decided on swordfish. The curing process is much the same as making gravlax, except that instead of fillets I used steaks – fillets would be better, but just not the way […]

By: SaltShaker » Blog Archive » Poet’s Tart

SaltShaker » Blog Archive » Poet’s Tart — Sat, 13 Feb 2010 11:44:54 +0000

[…] had to start with some homemade gravlax, cured with citrus and dill, served over slices of oven roasted potatoes, a salad of local greens […]

By: SaltShaker » Blog Archive » Drinks in the House

SaltShaker » Blog Archive » Drinks in the House — Thu, 11 Feb 2010 03:37:20 +0000

[…] any. The bubbles are fine and abundant and give a lovely mouthfeel. It paired up wonderfully with homemade gravlax cured with citrus and dill, and, in fact, I’m nibbling away at the last of that as I sip the […]

By: SaltShaker » Blog Archive » Rain & Dew

SaltShaker » Blog Archive » Rain & Dew — Wed, 09 Dec 2009 14:19:40 +0000

[…] salmon is to cure it – make gravlax. I’ve posted on the step-by-step procedure I use, quite a while back, and have been playing around with different herbs and such. In this case, I gave it a touch of […]