OMG, knew it was a long time ago. Thank you so much. Susan I had a feeling
there was ginger in the recipe. Not sure if enough time to make it now as
yesterday spent a lot of time trying to solve travel arrangements back to
Spain. Looks like not happening as only Spanish citizens and residents allowed
in. Proof of my residencia is back in Spain.
However, back to food, I might be able to do it for New Year. Looking at the
recipe I was far more adventurous in those days. With just the two of us and
Geoffrey eating smaller and smaller meals I feel half the time not worth the
effort. He even wanted me to share an M&S meal for one last night😩🤔. and here
is me trying to gain weight. Wish I could comfort eat instead of losing my
appetite when stressed. The current Wuhan mutant news is not helping and got
to the point where I don’t want to watch the news on telly. Stop the world, I
want to get off.😩😱🤔😜🤣
When life gives you lemons make lemonade.
Jules
Sent from my iPad
On 23 Dec 2020, at 03:01, Susan Yuen <susan.yuen@xxxxxxxxx> wrote:
Hey Steve,
I think I have that recipe too!!
May even have printed it out whilst doing my experiments on Gravlax recipes!
Susan
On Wed, 23 Dec 2020 at 09:32, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx<mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>> wrote:
Hey Jules
You posted this recipe way back in 2004...it's on my long list of keeper
recipes from Ozfood ...
Cheers
Steve
Thai-Style Gravadlax With Coriander And Lime Dressing Julia
===========================================================
Thai-style Gravadlax with Coriander
and Lime Dressing
"The title of this dish may seem a
contradiction in terms, but the
principle
of pickling a whole salmon for two
to five days remains the same as in
the
original Scandinavian recipe. The
salmon picks up beautifully all the
classic Thai flavours, and the
mayonnaise-like dressing adds a
pleasing
contrast in texture. To slice the
fish, just cut short escalopes
across it,
as thinly as you can using a very
sharp knife. (For a smaller
quantity, just
buy a good-size tail piece abd halve
2 equal-sized pieces of salmon
fillet, weighing around 570g (1 lb
4 each
3 level tablespoons sea salt
3 level tablespoons white sugar
5 cm (2in) piece root ginger, peeled
and grated
3 sticks lemon grass, sliced very
finely
grated rinds 3 limes
1 level teaspoon Thai 7-spice
seasoning
2 Teaspoons black peppercorns,
coarsely crushed
1 Medium red chilli, deseeded and
finely chopped
3 Tablespoons chopped fresh
coriander leaves
For the coriander and lime dressing
2 Tablespoons chopped fresh coriander
juice 1 lime (use one of the limes
above)
2 Large egg yolks
2 level teaspoons Dijon mustard
2 level teaspoons caster sugar
225 Milliliters (8fl oz)groundnut or
other flavourless oil
2-1/2 (1in) piece root ginger,
peeled and grated
4 rounded tablespoons crème fraiche
sea salt and freshly ground black
pepper
.
Make sure there arte no fine "pin" bones left in the fish. These lurk in a
long line down the back fillets (as opposed to the belly fillets), about
halfway between the backbone and the outside edge. Smooth your fingers down
the fillets and you will feel them. Use a pair of tweezers to pull them out.
This is very important. You should now have two sides of salmon flesh, free
of bones and fins, but with the skin on.
Combine all the pickling ingredients in a bowl. Mentally divide the mixture
into 2 quarters and 1 half. In a long, shallow dish, or tray just big enough
for the salmon spread a quarter of the mixture in an approximation of the
fish shape. Place one of the sides, skin-side down, on the pickle. Spread
the half portion of mixture over the flesh, covering it evenly, and then
place the second side of salmon on top to make a "whole" fish. Rub the
remaining quarter of pickle into the skin.
Cover the fish with a piece of foil and weight it down, first with a board
or lid and then with some heavy tins or weights. Put the dish in the fridge
and leave it to marinate for a minimum of 2 days or a maximum of 5 days,
turning the fish each day. To serve the gravadlax, discard the pickle
ingredients.
For the dressing, whisk the egg yolks, mustard and sugar together
vigorously. Then, very slowly at first, add the oil until you have a fairly
thick sauce. Now whisk in the ginger, lime juice and coriander. Season to
taste. This will keep covered in the fridge for up to 3 days (do not freeze)
but, you should leave it for 6 hours to develop the flavours. Just before
serving, whisk in the crème fraiche.
Note: This recipe contains raw eggs.
Cheers Julia
Servings: 4
-----Original Message-----
From: oz-food-bounce@xxxxxxxxxxxxx<mailto:oz-food-bounce@xxxxxxxxxxxxx>
[mailto:oz-food-bounce@xxxxxxxxxxxxx<mailto:oz-food-bounce@xxxxxxxxxxxxx>] On
Behalf Of Julia Leatherwood
Sent: Saturday, 19 December 2020 11:52 AM
To: oz-food@xxxxxxxxxxxxx<mailto:oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Thai Gravlax
Hi Susan,
I think you said you were going to make Thai style gravlax. Do you have the
recipe? I want to make it for a Christmas starter. Made it. Years ago but no
idea where the recipe is as it must have been nearly 12 to 15 years ago. I
can’t let M&S do all the Christmas dinner cooking🤔😜🤣
Jules
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