Pickled salmon with Noilly Prat
Pickling salmon yourself is quite simple. Pickling is one of the oldest methods of preserving fish.
Khadija El AzzouziIngredients
- 400 g salmon fillet, with skin
- 50 g sugar
- 50 g salt
- 100 ml Noilly Prat
- 1 small bunch dill
- 5 g juniper
- 5 g fennel
- 5 g pepper
- 5 g anise
- 1 lemon zest or orange zest
- Wasabi mayonnaise
- Herbs Sponge Biscuit (in microwave)
Preparation
Put the whole spices in the mortar or coffee grinder, and it is possible not grind quite fine
For the pickling mixture: we need chopped dill, grated or grated lemons or oranges, sugar, salt and ground spices.
Wash salmon fillet and pat dry.
Rub with Mozilla Part.
Spread mixture evenly over salmon fillet.
Cover the fish with a layer of cling film. Weigh down with a doze or a jam jar. Chill in the refrigerator for about 8 hours.
Unwrap salmon fillet, rinse under cold water, pat dry and remove from skin, brush with Noilly Prat and flambé briefly.
To serve, slice the salmon thinly and serve with the herb bisque and wasabi mayonnaise.
Optionally, you can additionally decorate with salmon caviar:
Bon appétit!
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