Nina and Robert went on a quest yesterday to ICA, the local grocery store, for some ingredients for pizza. I am certain that this will be the most original pizza in history based on the multitude of strange and semi-synergistic flavors purchased... Robert is surely calling up the Italian ghosts of his past to help him out on this one.
One of the more interesting ingredients picked up was Lax (Salmon). Robert bought two kinds... Kall Rokt Lax (Cold Smoked Salmon) and Gravad Lax (Burried Salmon). Of the two, Robert preferred the Gravad Lax. Andree is describing the Salmon preparation techniqes here now:
Gravad Lax: 1 kilo of Lax with the skin on. Slice fish in two fillets. Remove all bones. Rub a blend of kosher salt, sugar, a mass of dill, and ground white pepper into the flesh. Put both fillets back together in a plastic bag and place in the refriderator. Place a weight on top to press the salt into the fish. The Lax must stay there 1-2 days. Turning at least twice. Traditionally the fish was placed in the cold swedish ground and stones were placed on top. Hence the name "Burried Salmon."
Here are some photos of the forementioned fishes and a shot of Nina and Robert enjoying them wholeheartedly... whist being silly of course.
No comments:
Post a Comment