Gravad trout

Ingredients for Gravad trout

Instructions for Gravad trout

To prepare the Gravad trout recipe, please follow these instructions:

Fish to be graves, must not have been in contact with the soil. By digging is care and hygiene is crucial. Before begun digging, possibly. 1 hour forinde, set the refrigerator temperature to a maximum of 3-4 C in the entire extraction process.

1: the fish is cleaned for guts. Head, fins and tail cut off. Scraped from head to tail of mucus, and carefully from tail to head for dandruff. Wash the fish thoroughly, after which the afdryppes and dried with paper towel.

2: the fish weighed.

3: the big backbone will be removed and all its little legs squeezed out with a tweezers. This is a lot of work, but it is worth the effort.

4: the real fish fillets added now side by side with the flesh side up in baking pan or similar, where it will be undermined. Salt and sugar are mixed and distributed carefully on the fish. White pepper from the mill accessory is distributed evenly, and the fintklippede dill sprinkled over. The fish gather (added together) with the flesh side inward. Saucepan cover with staniol, light pressure is added above. The fish made in a refrigerator (graves) for at least 24 hours and be turned once during storage.

5: After 24 hours: the fish are packed out and scraped carefully for salt and dill. Dried very thoroughly inside and out with paper towels. The fish placed on a flat serving plate. Fintklippet dill sprinkled liberally over before serving.

Sauce: Mustard, vinegar and sugar, stirred together. Oil met gently in little by little, while touched, so it gives a soft consistency. The sauce should be directed, and decorating with fintklippet dill before serving. Fresh French bread and butter is served or sourbread next. A fresh white wine is suitable for the Court.