| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
16 |
servings |
INGREDIENTS
| 8 |
lb |
Boned skin-on salmon; cut into 2 fillets |
| 1/4 |
c |
Anise seed |
| 1/4 |
c |
Caraway seed |
| 1/4 |
c |
Freshly-ground black pepper |
| 1 |
c |
Sugar |
| 1/2 |
c |
Coarse kosher salt |
| 5 |
bn |
Fresh dill or coriander or chervil |
| 1/4 |
c |
Vodka or aquavit or gin |
INSTRUCTIONS
Place the salmon fillets on a parchment-lined work surface. Remove any
remaining bones from fillets. In a medium bowl, mix together spices, sugar,
and salt. Place one of the fillets in a large glass or enamel pan. Cover
the fillet with the spice mixture. Spread dill or other fresh spices on top
of the spices, then pour vodka on top of dill. Place second fillet on top
of the first, in the opposite direction (heads to tails). Cover entire pan
tightly with plastic wrap. Place a heavy object, such as a book or brick,
into a smaller pan. Lay pan on top of fish, and place both pans in
refrigerator.
After 12 hours, remove the fish from the pan, rewrap the fish tightly with
plastic wrap, and turn over. Replace the weighted pan on top of the fish.
Continue to refrigerate for 2 1/2 to 3 1/2 more days, turning fish over
every
12 hours.
After four days, remove fish from refrigerator and unwrap on a
parchment-lined baking sheet. Remove top fillet and scrape dill and spices
from the surface of both fillets.
To serve, slice each fillet on the diagonal into thin pieces.
Serves 16.
Source: "Martha Stewart's 1996 Holiday Special" S(Formatted for MC5): "by
Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 60 Calories (kcal); 1g Total Fat; (7% calories from fat); 1g
Protein; 14g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other
Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.
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