Asian gravlax
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Stalks lemongrass | |
| 6 | Leaves kaffir lime | |
| 1 | cup | Shallots |
| ½ | cup | Ginger; peeled |
| ½ | cup | Coriander seed; toasted & ground |
| ½ | cup | Star anise; toasted & ground |
| ¼ | cup | Szechwan peppercorns; toasted & ground |
| ½ | cup | Fennel seed; toasted & ground |
| ½ | cup | White peppercorns; toasted & ground |
| 2 | cups | Kosher salt |
| 2 | cups | Sugar |
| 1 | Side salmon; skin off | |
Directions
In a food processor, combine first 4 ingredients until pureed. Add spices then salt and sugar. Completely coat both sides of the salmon, tightly cover and refrigerate overnight, (minimum of 16 hours). Thoroughly rub off cure. Slice very thin on the bias.
Recipe by: Chef du Jour Show, #DJ9306 Posted to MC-Recipe Digest V1 #736 by Rooby <MsRooby@...> on Aug 11, 1997