Comments on: Sea cure http://marriedwithdinner.com/2007/08/14/sea-cure/ The continuing adventures of a couple of San Francisco food dorks Fri, 19 Mar 2010 15:03:57 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: claudia http://marriedwithdinner.com/2007/08/14/sea-cure/comment-page-1/#comment-76706 claudia Mon, 20 Aug 2007 14:33:39 +0000 http://marriedwithdinner.com/2007/08/14/sea-cure/#comment-76706 i love gravlox. l o v e gravlax. and it's been awhile. when i go home to nyc my mom often makes a zabar's run and gets some for me. it comed with this incredible green sweet sauce. like an herby mustardy sweet thing. i've forgotten now what it is - but i love it. i may make this one but my guy doesn't eat fish. isn't that a crime? shellfish yes, luckily... but no fish i love gravlox. l o v e gravlax. and it’s been awhile. when i go home to nyc my mom often makes a zabar’s run and gets some for me. it comed with this incredible green sweet sauce. like an herby mustardy sweet thing. i’ve forgotten now what it is – but i love it. i may make this one but my guy doesn’t eat fish. isn’t that a crime? shellfish yes, luckily… but no fish

]]> By: Cameron http://marriedwithdinner.com/2007/08/14/sea-cure/comment-page-1/#comment-76487 Cameron Thu, 16 Aug 2007 15:15:30 +0000 http://marriedwithdinner.com/2007/08/14/sea-cure/#comment-76487 Paul: Good old Tom D. didn't say anything about draining off the effluent, so I just left it in the pan. I was surprised by how much liquid came off the one filet -- if I had done two, stacked, the bottom piece might have ended up submerged. I've read a couple of recipes that recommend wrapping the fish and cure in plastic wrap, which would hold the liquid in and (seems to me) be more like a brine. Christiane: Thank you! It tasted pretty darn good too. Paul: Good old Tom D. didn’t say anything about draining off the effluent, so I just left it in the pan. I was surprised by how much liquid came off the one filet — if I had done two, stacked, the bottom piece might have ended up submerged. I’ve read a couple of recipes that recommend wrapping the fish and cure in plastic wrap, which would hold the liquid in and (seems to me) be more like a brine.

Christiane: Thank you! It tasted pretty darn good too.

]]> By: Christiane http://marriedwithdinner.com/2007/08/14/sea-cure/comment-page-1/#comment-76485 Christiane Thu, 16 Aug 2007 14:21:42 +0000 http://marriedwithdinner.com/2007/08/14/sea-cure/#comment-76485 What a great idea. This looks positively awesome! What a great idea. This looks positively awesome!

]]> By: Paul http://marriedwithdinner.com/2007/08/14/sea-cure/comment-page-1/#comment-76393 Paul Wed, 15 Aug 2007 05:49:34 +0000 http://marriedwithdinner.com/2007/08/14/sea-cure/#comment-76393 Wow, it's been a while since I made gravlax -- now I'm hungry. Did you drain off the liquid as it cured? Last time I made it, I drained it every 12 hours or so (really only the first day, when the most moisture came out), and flipped the fish over so I got a uniform press (oh, and I guess I did it differently--I used two fillets of equal size, placed the cure on the flesh then sandwiched it between the two pieces). I also gave it a good sprinkle of aquavit when I started the cure, just because I'm a booze guy and it seemed celebratory and not out of place. Mmm, fishy goodness..... Wow, it’s been a while since I made gravlax — now I’m hungry.

Did you drain off the liquid as it cured? Last time I made it, I drained it every 12 hours or so (really only the first day, when the most moisture came out), and flipped the fish over so I got a uniform press (oh, and I guess I did it differently–I used two fillets of equal size, placed the cure on the flesh then sandwiched it between the two pieces).

I also gave it a good sprinkle of aquavit when I started the cure, just because I’m a booze guy and it seemed celebratory and not out of place.

Mmm, fishy goodness…..

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