SHOPPING LIST: Cooking Skills: Fish and Shellfish 2, Chapter 6 (Curing and Salting)

A thick centre-cut salmon fillet (previously frozen), herring or mackerel fillets (previously frozen), salt cod (dried) or fresh cod, cooked peeled brown shrimp or small prawns, coarse sea salt, caster sugar, white peppercorns, fresh dill, white wine vinegar, onion, carrot, bay leaves, mustard seeds, floury potatoes, milk, garlic, butter, olive oil, lemon, mace or nutmeg, cayenne, rye bread, flaked sea salt and black pepper.

Gravlax (8 portions)
[ ] 600 g centre-cut salmon fillet, skin on, previously frozen and defrosted
[ ] 50 g coarse sea salt
[ ] 50 g caster sugar
[ ] 1 tsp crushed white peppercorns
[ ] 1 large bunch fresh dill, chopped
[ ] 4 slices of rye bread, to serve

Pickled herring (alcohol-free) (6 portions)
[ ] 500 g herring or mackerel fillets, previously frozen and defrosted
[ ] 2 tbsp coarse sea salt
[ ] 200 ml white wine vinegar
[ ] 200 ml water
[ ] 100 g caster sugar
[ ] 1 onion, thinly sliced
[ ] 1 carrot, thinly sliced
[ ] 2 bay leaves
[ ] 1 tsp mustard seeds
[ ] 6 white peppercorns

Salt cod and a brandade (6 portions)
[ ] 400 g salt cod
[ ] 300 g floury potatoes, peeled
[ ] 250 ml whole milk
[ ] 3 garlic cloves
[ ] 80 ml olive oil, warmed
[ ] 1 lemon, juice
[ ] 1 pinch nutmeg

Potted prawns (4 portions)
[ ] 200 g cooked peeled brown shrimp or small prawns
[ ] 125 g butter
[ ] 1 pinch ground mace or nutmeg
[ ] 1 pinch cayenne pepper
[ ] 1 lemon, juice
[ ] 4 slices of toast, to serve

For the experiments
[ ] Cling film
[ ] A weight (tins) and a tray
[ ] A clean glass jar