[C320-list] For the Holidays - Give it a try

[Adam Weiner]

Oh gosh, now you guys are going to start asking me the difference
between white pepper and black.

Adam

-----Original Message-----
From: c320-list-bounces at catalina320.com
[mailto:c320-list-bounces at catalina320.com] On Behalf Of Kirk McCullough
Sent: Thursday, November 30, 2006 7:50 PM
To: C320-List
Subject: Re: [C320-list] For the Holidays - Give it a try


Dick

Great recipe !

My business takes me to Sweden a couple of times each year, and i was 
fortunate enough to get the recipe for Gravlax from a collegue in
Stockholm. 
Its very similar to yours, except it calls for white pepper over black 
pepper. Also, no GM, but that sounds like a great "upgrade".

If you have any fresh dill around, it goes well with the flavors in the 
sauce if you are leaving out the GM and orange zest.

Very enjoyable treat with some crusty bread, or all on its own.

Kirk

Boomerang, #124
----- Original Message ----- 
From: "Richard A. Walker" <dickwalker at att.net>
To: "'C320-List'" <c320-list at catalina320.com>
Sent: Thursday, November 30, 2006 3:14 PM
Subject: [C320-list] For the Holidays - Give it a try


Another recipe for the Holidays from WindWalker Galley

Gravlax With Grand Mariner & Caper Dressing
>From the Jauhree Walker Kitchen aboard WindWalker II.
Serves 6

Ingredients for Marinated Fish:
3 tbl Kosher salt
1 tbl Sugar
1 tbl Grated orange rind
1.3 tbl Black Pepper Coarsely grated
2 , 1 LB Salmon center cur  Fillets with skin off and pin bones removed
2 tbl Grand Marnier (or more as you like)

Ingredients for the sauce:
¼ cup Mayonnaise
¼ cup Sour cream
¼ cup Dijon Mustard
2 tbl Grand Marnier (or more as you like)
¼ cup Capers
2 tp Fresh Lemon juice
1 tp Orange rind grated

Directions for Marinating the fish:
1. In a bowl combine the first 4 ingredients.
2. Place one of the salmon filets skin side down ( it is best if
possible to remove the skin)  in a glass pie plate. 3. Sprinkle the
mixture over it. 4. Drizzle Grand Marnier over the spice mixture.. 5.
Place the other filet on top and cover with plastic wrap. 6. Set another
pie plate on top and weigh it with 3-4 food cans. 7. Chill for 3-4 days
turning every 12 hours and baste the flesh side with the accumulated
liquid.  Replace the weights every time.

To serve, slice the gravlax thinly on the diagonal.

Directions for the Sauce:
1. Combine the ingredients well, add salt and pepper to taste. 2. Serve
with bagels and crème cheese or toast.


ENJOY


Cheers,

Dick and Jauhree Walker
C-320 (687) WindWalker II
740 Olive Ave.
Coronado, CA 92118-2136
619.435.8986