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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