| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
First cours, Fish and se |
1 |
Servings |
INGREDIENTS
|
|
Adapted from C C A ( Chef Herve) |
| 1 |
|
Whole thick salmon filet with the skin |
| 1/2 |
c |
Kosher salt |
| 1/2 |
c |
Sugar |
|
|
Mignonette* |
| 2 |
bn |
Chopped dill |
| 3 |
tb |
Cognac |
|
|
Grand Marnier |
INSTRUCTIONS
* mignonette: crushed, not ground, black peppercorns
1. Remove all bones from fish.Slide fingers on top of filet to feel the
bones in the center and pull them out with pliers.
2. Mix salt and sugar and set aside.
3. Perforate fish skin with fork or knife.
4. Dry fish and sprinkle all the cognac and 1 T grand Marnier on the flesh
surface.
5. Roll fish in pepper and then coat both surfaces with salt and sugar
mixture
6. Sprinkle with plenty of dill pressing to adhere.
7.Place fish into a Pyrex large enough to hold it all. Cover with plastic.
8. Place a second Pyrex on top with weight( I fill it with water)
9. Chill 3 days, draining liquids every 24 hours and adding a little more
of the salt sugar mixture every time it's drained.
10. At the end of this time fish should be firm to the touch.
11. Rinse and add more dill and pepper
NOTES : Keeps 1 week Serve very finely sliced on blini or rye with mustard
dill sauce
Recipe by: Miriam Podcameni Posvolsk Posted to MC-Recipe Digest V1 #735 by
Leon & Miriam Posvolsky <miriamp@pobox.com> on Aug 10, 1997
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