Salmon is undoubtedly the star of our tables at Christmas, presented or cooked in many ways: toasts, tartare, makis, appetizers, terrine and gravlax. This Swedish specialty, whose name means “dried salmon”, allows you to present your guests with a beautiful Swedish Christmas table. The recipe is based on a raw salmon fillet, marinated for many hours in sugar, salt, pepper, dill and juniper berries. On Instagram, Audrey Coste ( @travels_and_cooking) offers a variation with cod promising us successful celebrations.
“More original and much cheaper than salmon”
Less expensive and more original, this is the promise of this recipe. Easy to prepare, to store, and economical: this fish recipe has many qualities. Thanks to the addition of beetroot, the cod takes on a cheerful (and natural) color. Bonus point: you must prepare the gravlax in advance so that the fish flesh has time to soak up the flavors and lose its moisture. On the big day, you have more time to take care of other last minute preparations.
So let’s not deprive ourselves of it!
The gravlax cod recipe
Ingredients
For 8 people
Mixture of spices mixed or crushed in a mortar:
10 g of coriander
6 g black pepper
1 star anise
1 clove
Fresh dill
1 orange
½ yellow lemon
½ lime
400 g cod fillet (1 or 2 pieces)
250 g of mixed vergeoise
200 g of coarse salt
1 beet
Preparation
Crush the spices together. Slice the dill. Grate the zest of the citrus fruits.
Distribute this mixture evenly over the cod fillets, massaging to distribute the aromas.
Mix 250 g of vergeoise with 200 g of coarse salt in a bowl. Place half of it at the bottom of a dish.
Grate the beetroot, put half of it in the dish. Add the cod fillets on top, cover with the remaining grated beetroot and the spice mixture.
Leave to marinate for 7 hours in the refrigerator.
Rinse the cod, dry it then wrap it in cling film.
Leave to rest for at least 12 hours in the fridge.
Serve the cod in thin slices (you can keep the cod gravlax for 4 days in the fridge).
Editor’s tip: add organic kaffir lime powder to add even more freshness to the gravlax and an intense scent with notes of lemongrass.
