Simon put us on the trail of this delicious recipe. Gravlax is a traditional Scandinavian dish that requires very few ingredients. Back in the day, fishermen used this method to preserve fish. The salt cooks the fish, while the sugar ferments and brings out the flavors. It's best to marinate your fish for six days. But since we live in a busy society, one day is enough. The longer the marinating time, the more tender and fragrant the flesh will be. It goes perfectly with a Pet'nat as an aperitif.
1 salmon trout fillet, boneless and skin-on (about 900 g [2 lb])
140 g of coarse salt
150 g maple sugar
2 g fennel seeds
3 g juniper berries, crushed
1 bunch of dill, chopped
95 ml of Quebec gin
1 lemon, zest only
3 g peppercorns, coarsely ground
Mix all the ingredients, except the fish. In the bottom of a Pyrex dish, place 1/3 of the mixture and place the trout fillet on top. Cover the fillet well with the remaining mixture. Cover with plastic wrap and refrigerate for 12 hours. After 12 hours, turn the fillet over and make sure to cover it well with the mixture. Let it marinate in the refrigerator for another 12 hours. It is possible to let it marinate for 6 days in the refrigerator. The fish will be even more tender. Rinse the trout fillet under very cold water. Pat dry and slice thinly before serving.
