Name: Orange-Cured Gravlax
Ingredients: 1 1/2 lb Salmon fillet; skin on, all bones; ; removed; 1/4 c Roughly chopped fresh dill; 1/4 c Roughly chopped fresh tarragon; 1 ts Rinsed and crushed green peppercorns; 1/4 c Kosher salt; 1/2 c Granulated sugar; 2 tb Grand Marnier; 8 Lemon wedges; 8 Sprigs dill

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CATEGORY	CUISINE	TAG	YIELD
		Dujour02	1	servings

INGREDIENTS

1 1/2	lb	Salmon fillet; skin on, all bones
		; removed
1/4	c	Roughly chopped fresh dill
1/4	c	Roughly chopped fresh tarragon
1	ts	Rinsed and crushed green peppercorns
1/4	c	Kosher salt
1/2	c	Granulated sugar
2	tb	Grand Marnier
8		Lemon wedges
8		Sprigs dill

INSTRUCTIONS

Rinse the salmon, pat dry, and cut crosswise in half. Lay 1 piece skin-side
down on the work surface. sprinkle with half the herbs and peppercorns, all
of the salt and sugar, the Grand Marnier, then the remaining herbs and
peppercorns.
Place the second piece of salmon on top, skin side-up, like a sandwich.
Wrap tightly in plastic wrap, place in a dish, and refrigerate for 48
hours, turning every 8 hours. (If a lot of liquid accumulates in the dish,
unwrap the salmon, baste with the liquid, and re-wrap.)
Remove the marinated salmon from the plastic and scrape away the herbs and
seasonings. Blot the salmon dry, then cut into paper-thin slices. Arrange
on chilled plates with a lemon wedge and dill sprig and serve with toast
points, Potato Crisps and Creme Fraiche.
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9450 - ROBERT WONG
Converted by MM_Buster v2.0l.

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