Welcome to December 23, with flashback to December 21: Remember – we prepared a Graved Lax.
Here now is what happens after the salmon has been marinated for 48 hours: it’s all really straight forward and simple. As long as the fish was very fresh to begin with, you can keep your Graved Lax in the fridge for at least a week, wrapped in cling film. And don’t worry about not being able to cut large, thin slices like a pro; you can also use a normal sharp knife and cut shorter slices, about three fingers long, and even a bit thicker, very similar to the Spanish ham served as tapas, and it will still look and taste very good.
Clearly, preparing food for yourself and guests is marrying necessity with personal pleasure, which leads to an esthetical and social experience; the result is more than the sum of its parts, and is the expression of something which cannot be put into words. This reminds me of Goethe’s definition of Art: “Art is a mediator of the unspeakable.” So, you see, there seems to be some kind of affinity between Art, Gastronomy and Magic…
To watch and learn the presentation of our Graved Lax CLICK HERE.
PS: I received quite a bit of feedback on this one (almost more than the magic!), and José Angel from Vitoria (the home of Fournier playing cards!), a friend of many years and a talented chef, suggested pouring some vodka on top of the sugar-salt-mix before covering it with dill. I made a note for next time…