| 词条 | Gravlax |
| 释义 |
| name = Gravlax | image = Laxrätter.jpg | image_size = 250px | caption = Salmon dishes: gravlax in the middle, cold-smoked on the left and warm-smoked on the right | alternate_name = Gravad lax, gravlaks, gravad laks | country = Nordic countries | region = | creator = | course = Hors d'oeuvre | type = | served = | main_ingredient = Raw salmon, salt, sugar, dill | variations = | calories = | other = }} Gravlax or gravlaks is a Nordic dish consisting of raw salmon, cured in salt, sugar, and dill. Gravlax is usually served as an appetizer, sliced thinly and accompanied by hovmästarsås (literally "maitre d'hôtel sauce", also known in Sweden as gravlaxsås and in Denmark as rævesovs, literally "fox sauce"), a dill and mustard sauce, either on bread or with boiled potatoes. HistoryDuring 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. The word gravlax comes from the Scandinavian word gräva/grave ("to dig"; modern sense "to cure (fish)") which goes back to the Proto-Germanic *grabą, *grabō ("hole in the ground; ditch, trench; grave") and the Indo-European root *ghrebh- "to dig, to scratch, to scrape",[1] and lax/laks, "salmon". 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 twelve hours to a few days. As the salmon cures, by the action of osmosis, the moisture turns the dry cure into a highly concentrated brine, which can be used in Scandinavian cooking as part of a sauce.[2] This same method of curing can be employed for any fatty fish, but salmon is the most commonly used. Gravlax can be cured with salt, dill,[3] and beetroot,[4] and it is often eaten on rye bread.[5][6] See also{{Portal|Food}}{{div col|colwidth=30em}}
References1. ^Svenska Akademiens ordbok, "grav", column G851; "grava column G868; and [http://dictionary.reference.com/browse/grave] 2. ^{{Harv|Ruhlman|2005|pp=51–52}} 3. ^{{cite web|url=https://www.youtube.com/watch?v=m-iqfJpBiqE|title=Gravlax Cured With Dill|website=YouTube.com}} 4. ^{{cite web|url=https://www.youtube.com/watch?v=cAm6x6R8V4o|title=Gravlax Cured With Dill|website=YouTube.com}} 5. ^{{cite web|url=https://www.youtube.com/watch?v=0tSEOR-cEZE|title=Gravlax Cured With Dill on Rye Bread|website=YouTube.com}} 6. ^{{cite web|url=https://www.youtube.com/watch?v=YCwZMobRfxg|title=Gravlax Cured With Beetroot on Rye Bread|website=YouTube.com}} Bibliography
| last1=Ruhlman | first1=M. | author1-link=Michael Ruhlman | last2=Polcyn | first2=B. | title=Charcuterie | publisher=W.W. Norton & Company | place=New York, NY | edition=1st | year=2005 }}. External links{{Wiktionary}}{{Cookbook}}{{Commons category|Gravad lax}}
8 : Danish cuisine|Finnish cuisine|Icelandic cuisine|Norwegian cuisine|Salmon dishes|Swedish cuisine|Appetizers|Uncooked fish dishes |
| 随便看 |
|
开放百科全书收录14589846条英语、德语、日语等多语种百科知识，基本涵盖了大多数领域的百科知识，是一部内容自由、开放的电子版国际百科全书。