Word: gravlax
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Dates: during 1990-1990
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...couldn't even make stock from the carcass, because the bones have an oily taste." At Le Bernardin, considered by many to be New York City's best fish restaurant, chef Eberhard Mueller draws a somewhat finer distinction. "Wild salmon is much better for a marinade, as in gravlax. It also stays firmer and has great intensity of flavor." He adds, "Farm-raised salmon is a very good product and is easy to work with. I can give you an exact recipe, and it will turn out a certain way. Wild salmon takes a little more experience to cook right...
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