CELEBRATION T&F
GravlaxsĂĽs Mustard gravlax sauce 4. Cover the dish with a lid or
cling film and leave it to stand in the fridge for 24 hours. 5. The following day, turn the
fillets over in the dish and carry on marinading for another 24 hours. When the fish is ready, scrape off the herbs and pour off any liquid. 6. Use a sharp knife to cut the
Preparation: 5 minutes Serves 10
1. Mix the vinegar, mustard, brown
YOU WILL NEED
2. Slowly add olive oil while
3 tablespoons white wine vinegar 100ml mild mustard 3 tablespoons brown sugar salt • white pepper 400ml olive oil 150ml dill, fresh or dry
whisking the mixture.
sugar, salt and pepper in a bowl.
3. Add the dill at the end and
leave the sauce to stand in the fridge for 24 hours before serving so that the flavours infuse.
cured fish into fine slices and serve it with a mustard sauce.
ISSUE 125 DECEMBER 2019
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