If one has a surplus of fresh fish, decisions must be made: give it away, cook it and eat it until gone; freeze it for another day, or salt it and make gravlax, that expensive salmon(fish) filet so often found at the deli counter at 50 euro/ kilogram.
The Mayor decided that gravlax sounded like a solution. Grab the salt, sprinkle a mixture of salt, pepper, sugar, and fresh dill on the bottom of a glass baking dish. Lay the filet in the dish, skin side down. Sprinkle the remaining mixture on the piece with the dill the last ingredient.
Now cover the fish with plastic wrap; then lay some weight on top( a few 303 cans of veggies will do). Refrigerate.
Every 12 hours, flip the piece(s) over, reweight, and place back in the frig. How long is the process?
Now it's a matter of taste: 24 hours is a usual minimum. Some folks go 48-60 hours. The Mayor has his at 24 hours. More time to go.
We'll have a look and a taste tonight. Report to follow.
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