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Full Online Book HomeLearning KitchenEthnic_misc - Scandinavian Gravad Lax
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Ethnic_misc - Scandinavian Gravad Lax Post by :Gray_Eminence Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2036

Click below to download : Ethnic_misc - Scandinavian Gravad Lax (Format : PDF)

Ethnic_misc - Scandinavian Gravad Lax

One kilo /two pounds of salmon
2 tbsp sea salt
1-2 tsp sugar
1-2 tsp crushed white pepper
bunch of dill

Filé the fish, remove the fins but leave the skin (pick off bones). Sprinkle the meaty side evenly with salt, sugar, pepper and dill. Put the fillets the meaty sides against each other, wrap in foil, put into the fridge on a saucer so that the brine doesn't drip all over the fridge.

You can also put the fish into a plastic bag. Remember to turn the package once in a while. This takes 2 to 4 days. On the second day (3rd, if the fish is really thick), pour some cognac over the fish, and let stand until the next day.

When ready to serve, scratch the spices off the surface of the fish, and cut into slanted, extremely thin slices, with no skin. The slices should be so thin you can see through them.
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Ethnic_misc - Stuffed Squid With Chocolate Ethnic_misc - Stuffed Squid With Chocolate

Ethnic_misc - Stuffed Squid With Chocolate
1 large squid per person (first time-after that, as many as each likes) For 6 squid: 2 onions 1/2 lb pork meat 2 slices white sandwich bread, without rind 1 cup milk 2 hard boiled eggs 4 tomatoes (can be canned tomatoes) salt, pepper, paprika, thyme, bay leaves Oil Flour Sherry or cognac Bitter chocolate Clean the squid taking out the head and leaving the bag whole. It is not necessary to peel the skin. Cut the legs in small pieces. Put the bread in the cup of milk. In a small pan heat up about 1/2 cup of vegetable

Ethnic_misc - Rockfish-spanish Style Ethnic_misc - Rockfish-spanish Style

Ethnic_misc - Rockfish-spanish Style
1 - 1 1/2 lbs. rockfish filets 1 can tomato sauce 1/2 lb. fresh mushrooms, sliced 1 onion, sliced 1 stalk celery, chopped Salt and pepper Place filets in baking dish. Pour tomato sauce over fish. Add mushrooms, onion, celery, salt and pepper to taste. Cover tightly with foil. Bake 350 degrees for 30 minutes. Variation: Substitute Sauce Arturo or Marinara for tomato sauce. Filet may be cooked or grilled by wrapping each filet in heavy duty foil.