INGREDIENTS

INSTRUCTIONS

Twenty-four hours in advance stir together in a bowl salt, sugar,
thyme, black pepper and red pepper flakes until well blended. Place
salmon skin-side down in a baking dish and cover with 1/2 the salt
mixture. Pour the grappa down the center of the fish. Add remaining
salt mixture over fish and cover the entire dish with plastic wrap.
Refrigerate for 24 hours. Remove fish from refrigerator and rinse
salmon under cold water to remove salt, then pat dry. Remove seeds
from the grapefruit. Chop roughly and place grapefruit pieces and  skin
into blender with 4 tablespoons of sugar, 2 tablespoons of salt  and
extra-virgin olive oil. Blend until smooth and set aside. Using a
sharp slicing knife, slice cured salmon on bias into 1-inch wide
paper-thin slices and place like carpaccio among 4 plates. Place 1
teaspoon grapefruit mixture over each piece of toasted ficelle and
place 3 on each plate. Serve immediately. This recipe yields 4
servings.  Recipe Source: MOLTO MARIO with Mario Batali From the TV
FOOD NETWORK  ~ (Show # MB-5633 broadcast 03-05-1996) Downloaded from
their  Web-Site - http://www.foodtv.com  Formatted for MasterCook by
Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net  07-21-1998  Recipe by: Mario Batali  Converted
by MM_Buster v2.0l.

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