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Author Notes: Age old technique of preserving fish. Modern flavours and scents. Perfect pair and great in the summer.
I prefer to grate the zests with a microplane - more essential oils and all that.... - Kitchen Butterfly
Makes 1 side of salmon
- Zest of 1 orange
- Zest of 1 lemon
- Zest of 1 lime
- Zest of 1 tangerine
- 12 – 20 buds fresh/brined green peppercorns, crushed
- 1 & 1/2 cups of superfine sugar
- 1/2 cup sea salt
- 1 side of frozen (Alaskan sock/eye) salmon, filleted, skinned, pin bones removed (mine weighed just over 1kg)
- To serve: Creme fraiche, citrus zest
- Allow the fish to defrost in the refrigerator. It is 'safest' to use frozen salmon so as to kill off parasites prior to curing.
- On a baking tray which can fit into your fridge, lay out a piece of clingfilm/plastic wrap, longer than the length of the fish. Then triple the plastic wrap to increase its strength, folding it back on itself to create a strong base.
- Combine the zests and peppercorns together with sugar and sea salt till well mixed.
- Make a bed for the fish by spreading out half of the sugar-salt-spice mixture on the plastic wrap. Place the salmon fillet on top. Cover with the rest of the sugar-salt-spice mixture, rubbing it so the entire surface is covered.
- Then cover with plastic wrap till a nice package is formed.Refrigerate overnight (12 hours at least), or for up to three days.
- When ready, remove the salmon from the fridge - you should find it swimming in a pool of liquid. I discarded mine!
- Wash the fillet under cold water to remove the cure then pat dry.
- Slice thinly to serve and accompany with dollops of creme fraiche and more grated citrus zest. And a crisp white.
- This recipe was entered in the contest for Your Best Dish in the Raw
Freeze It Right There
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