{"id":1154,"date":"2012-12-31T13:24:53","date_gmt":"2012-12-31T12:24:53","guid":{"rendered":"https:\/\/culturefoodblog.de\/?p=1154"},"modified":"2016-08-17T13:49:03","modified_gmt":"2016-08-17T11:49:03","slug":"graved-lachs","status":"publish","type":"post","link":"https:\/\/culturefoodblog.de\/en\/graved-lachs\/","title":{"rendered":"Graved Lachs"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Graved Lachs, so wei\u00df Wikipedia<\/a>, hei\u00dft w\u00f6rtlich \u00fcbersetzt \u201eeingegrabener Lachs\u201c. Diese Methode, den frisch gefangenen Lachs einige Wochen haltbar zu machen, entwickelten die Skandinavier schon vor Jahrhunderten. Das folgende Rezept kommt in meiner Familie seit vielen Jahren zum Einsatz und zeigt uns jedes Mal aufs Neue, wie k\u00f6stlich selbstgebeizter Lachs im Gegensatz zu gew\u00f6hnlicher Supermarktware ist.<\/p>\n

\"graved2016\"<\/a><\/p>\n

 <\/p>\n

REZEPT GRAVED LACHS<\/strong><\/p>\n

Zutaten:<\/strong><\/p>\n

– 1 halber Lachs (1 Lachsseite 1,5 – 2 kg), Bio \/ Sushi-Qualit\u00e4t
\n– 450 g Salz
\n– 50 g P\u00f6kelsalz,
\n– 400 g wei\u00dfer Zucker
\n– 450 g brauner Rohrzucker
\n– 50 g wei\u00dfer Pfeffer (gemahlen)
\n– 30 g frisch gehackter Dill
\n– 20 ml Cognac<\/p>\n

Dazu: Sauce Lidingoe<\/a><\/p>\n

Schritt 1<\/strong>:\u00a0Den Lachs schuppen, filetieren und mit einer Pinzette s\u00e4mtliche Gr\u00e4ten herausziehen. Das Filet mu\u00df danach vollst\u00e4ndig frei von Haut und Fettresten sein.<\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

Schritt 2:<\/strong> Den Lachs in eine flache Schale oder Wanne legen (Haut nach unten).\u00a0Die rosa Lachsseite mit dem gehackten Dill einreiben, ggf. etwas festdr\u00fccken und ca. 15 Minuten ruhen lassen.<\/p>\n

\"\"<\/a><\/p>\n

\"lachs-mit-dill\"<\/a><\/p>\n

Schritt 3:<\/strong>\u00a0W\u00e4hrenddessen den Pfeffer mahlen und mit dem Zucker und dem Salz in einer Sch\u00fcssel gut vermengen. Die Mischung auf dem ganzen Fisch und \u00fcber die R\u00e4nder hinweg auftragen, so dass der Lachs komplett abgedeckt ist.<\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a>
\n<\/a>
\nSchritt 4:<\/strong> Abschlie\u00dfend den Cognac gleichm\u00e4\u00dfig \u00fcber den Fisch tr\u00e4ufeln und dann die Schale mit Klarsichtfolie gut verschlie\u00dfen. Den Lachs mindestes zwei, besser 3 Tage im K\u00fchlschrank marinieren lassen.<\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

Schritt 5:<\/strong>\u00a0Den Lachs nach 2-3 Tagen aus der Beizfl\u00fcssigkeit, die sich zwischenzeitlich gebildet hat, herausnehmen, sorgf\u00e4ltig abwaschen und mit Krepp trocknen. Danach ist der Lachs servierfertig.<\/p>\n

\"\"<\/a><\/p>\n

\"gravedlachs-freigelegt\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

Schritt 6<\/strong>: An der Schwanzseite beginnend, schr\u00e4g zur Faser mit einem Lachsmesser d\u00fcnne Scheiben schneiden, anrichten und mit\u00a0Sauce Lidingoe<\/a> (Honig-Dill-Senfsauce)\u00a0servieren.<\/p>\n

\"\"<\/a><\/p>\n

Weinempfehlung: Ein Glas Champagner, Cr\u00e8mant du Bourgogne oder Winzersekt sind die ideale Begleitung zum Graved Lachs. Wird er im Rahmen eines Men\u00fcs serviert, passt auch ein gereifter Riesling, Chablis oder Chardonnay ganz ausgezeichnet. \u00a0\u00a0<\/em><\/p>\n

Leser, die dieses Rezept heruntergeladen haben, interessierten sich auch f\u00fcr die folgenden Artikel:<\/p>\n

Frittierte Sardellen \/ Boquerones fritos\u00a0<\/a>
\nGuter R\u00e4ucherlachs<\/a>
\nLinsen-R\u00e4ucherlachs-Terrine\u00a0<\/a><\/p>","protected":false},"excerpt":{"rendered":"

Graved Lachs, so wei\u00df Wikipedia, hei\u00dft w\u00f6rtlich \u00fcbersetzt \u201eeingegrabener Lachs\u201c. Diese Methode, den frisch gefangenen<\/p>","protected":false},"author":1,"featured_media":4128,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[72,113],"tags":[225,239,291],"class_list":["post-1154","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fisch","category-rezepte-12-dezember","tag-gebeizter-lachs","tag-graved-lachs","tag-lachs"],"yoast_head":"\nGraved Lachs - Culture Food Blog - Familie, Freunde & Food<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/culturefoodblog.de\/en\/graved-lachs\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Graved Lachs - Culture Food Blog - Familie, Freunde & Food\" \/>\n<meta property=\"og:description\" content=\"Graved Lachs, so wei\u00df Wikipedia, hei\u00dft w\u00f6rtlich \u00fcbersetzt \u201eeingegrabener Lachs\u201c. 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