Английская Википедия:Gravlax

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Файл:Gravlax med hovmästarsås.jpg
Gravlax with hovmästarsås (a mustard and dill sauce)

Gravlax (Шаблон:IPA-sv) or graved salmon is a Nordic dish consisting of salmon that is cured using a mix of salt, sugar and dill. It is garnished with fresh dill or sprucetwigs[1][2] and may occasionally be cold-smoked afterwards. Gravlax is usually served as an appetizer, sliced thinly and accompanied by Шаблон:Lang (literally 'maitre d'hôtel sauce', also known in Sweden as Шаблон:Lang, in Norway as Шаблон:Lang, literally 'mustard sauce', in Denmark as Шаблон:Lang, literally 'fox sauce', in Iceland as Шаблон:Lang, and in Finland as Шаблон:Lang, literally 'butler sauce'), dill and mustard sauce, either on bread or with boiled potatoes.

Etymology

The word Шаблон:Lang comes from the Northern Germanic word Шаблон:Lang ('to dig'; modern sense 'to cure (fish)') which goes back to the Proto-Germanic Шаблон:Lang, Шаблон:Lang ('hole in the ground; ditch, trench; grave') and the Indo-European root Шаблон:Lang 'to dig, to scratch, to scrape',[3] and Шаблон:Lang/Шаблон:Lang, 'salmon'.

History

During the Middle Ages, gravlax was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand above the high-tide line.

Fermentation is no longer used in the production process. Instead the salmon is "buried" in a dry marinade of salt, sugar, and dill, and cured for between twelve hours and a few days. As the salmon cures, osmosis moves moisture out of the fish and into the salt and sugar, turning the dry mixture into a highly concentrated brine, which can be used in Scandinavian cooking as part of a sauce.[4] This same method of curing can be employed for any fatty fish, but salmon is the most commonly used.

See also

Шаблон:Portal Шаблон:Div col

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References

Шаблон:Reflist

External links

Шаблон:Wiktionary Шаблон:Cookbook Шаблон:Commons category

Шаблон:Salmon dishes Шаблон:Salmon Шаблон:Seafood