Orange-cured Gravlax
| 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 | t | Rinsed and crushed green |
| peppercorns | ||
| 1/4 | c | Kosher salt |
| 1/2 | c | Granulated sugar |
| 2 | T | 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.
A Message from our Provider:
“People ignore God and then blame him for the chaos that results”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1017
Calories From Fat: 121
Total Fat: 13.4g
Cholesterol: 245.5mg
Sodium: 4542.5mg
Potassium: 1929.2mg
Carbohydrates: 122.6g
Fiber: 2.1g
Sugar: 101.3g
Protein: 86.2g