Saturday, January 19, 2013

Marinated salmon

Marinated salmon
500 g fresh salmon, 2 sprigs of chervil, dill 2 tablespoons, 10 strands of chives, 2 tablespoons horseradish, arugula Several branches, two starry anise, 1 teaspoon of powdered sugar, 100 ml cream, salt in flakes, extra virgin olive oil, black pepper, 8 capers, 1 ciabatta.
Ask the fishmonger to remove the skin and the backbone of salmon for you two backs are clean.
Then in a bowl mix the salt, sugar, star anise and crushed black pepper.
Spread the two pieces of salmon on both sides with this mixture. Wrap them in plastic wrap and put them in the refrigerator for 12 hours.
Then, take it out, cut into one inch cubes and put them aside in a bowl with the juice to continue marinating. Cover the dish with plastic wrap and put in the fridge for an hour.
Besides, riding the cream until it is very thick. Add the grated horseradish and capers chopped, mixed and kept in the refrigerator.
Meanwhile, cut the leaves of arugula and season with salt and olive oil. Reserve.
Very often short strands mix with chives and dill. Water them with two tablespoons of olive oil and mix. Pour this dressing over the diced salmon.
Cut several slices of bread and tuéstalas. Dice Top with salmon and served with a bowl of salsa and a little salad.

No comments:

Post a Comment