Graved Whitefish
Below you’ll find the recipe for making graved whitefish, but the procedure is essentially the same even if you use for example salmon or rainbow trout. You can also add some other spices, if you wish. Dill, rose pepper and white pepper are quite common additions. We like to add graved fish to our appetizers beside eating it for breakfast, and when we do that, we add a Dill Citronette to make a sort of Nordic Fish Carpaccio.
Ingredients
For the Graved Whitefish
- 800 g Whitefish filet
- 3 tablespoons of Big grain salt
- 1 teaspoon of sugar optional
For the Dill Citronette
- 1 ½ tbsp extra virgin olive oil
- 1 tbsp lemon juice
- Fresh dill
- Black pepper to taste
Instructions
For the Graved Whitefish
- Remove the bones from the filet. Cover the whitefish fillet with big grain salt and sugar.
- Wrap the filet first in clingfilm and then still in tin foil.
- Let it rest in the refrigerator overnight, remove the wrappings, and rinse away the extra salt. Dry with paper, cut to slices and serve plain or with a Dill Citronette.
For the Dill Citronette
- Place all the ingredients in a blender and blend until smooth. In case you want the sauce to be very clear, sieve the sauce before pouring it onto the fish.