Lemon and juniper graved whitefish
Nordic
Try replacing the graved salmon with graved whitefish for the Christmas table or the next smorgasbord. Whitefish is wild-caught and thus more sustainable for the climate. It is also healthier as it lived on natural foods.
Ingredients
2 whitefish of a slightly larger size (approx. 500 g each)
5 tbsp of sugar
0,5 dl salt
6–8 junipers, crushed
3 white peppercorns, coarsely crushed
Zest from 1 lemon, well washed
Juniper twigs, for garnish (optional)
Instructions
Rinse and dry the whitefish thoroughly. Fillet them so that you get two nice fillets from each fish.
Mix sugar, salt, crushed juniper berries and white peppercorns in a bowl. Add the grated lemon peel and mix well.
Sprinkle the graving mixture evenly over both the meat side and the skin side of the fillets. Place the fillets in a mold and cover with plastic wrap. Place a weight on top to put the fish under pressure. Leave in the fridge for 1 day.
After one day, turn the fillets over and leave them in the fridge for another day.
Slice the whitefish thinly and serve it as you serve graved salmon.
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