John Myers
Ingredients for 8 servings:
- 800 g salmon fillet(s), ready to cook
- 125 g sea salt, coarse
- 125 g sugar
- 1 bunch of dill
- 1 bunch of parsley
- 25 ml clear schnapps
- 5 g peppercorns
- 5 g coriander seeds
- 50 g ginger root, finely chopped
- 1 orange(s), zest
- 1 lemon(s), zest
Instructions
Working time approx. 25 minutes; Rest period approx. 1 day; Total time approx. 1 day 25 minutes
fine light cuisine with refined flavors
Wash the salmon fillet, pat dry, and check for bones. Wash the herbs, shake dry, and roughly chop them. Place them in a bowl. Add the salt, sugar, and all other ingredients to the bowl and mix well. Place the salmon fillet on a deep baking tray, skin-side down, and spread the marinade evenly over the top of the salmon fillet. Cover the marinated salmon fillet with cling film and let it marinate in the refrigerator for 24 hours. After the marinating time, remove the marinade from the salmon, rinse briefly under water if necessary, and immediately pat dry. Serve the salmon fillet thinly sliced as carpaccio. Serve with an arugula and walnut salad with olives, for example.
Facebook Comments