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Marinated Salmon in Fennel Seed and Pernod

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Friday, 30 September 2011
List of viewable recipes from "Home Made" by Yvette van Boven

Recipe from Home Made by Yvette van Boven ("Stewart, Tabori and Chang", 2011)

This recipe is for at least 25 servings, a great party dish. Making less is also possible, of course. Use a smaller piece of salmon, but preferably keep the skin on it. A side of salmon weighs approx. 3 lb. Adjust other ingredients proportionally to make a smaller quantity. Use up the salmon in the following recipe, serving 4 as an appetizer. Since you have marinated it in salt and alcohol, it will keep for a few days. Wrap well and place in the refrigerator, and then use it up in other dishes, such as the salmon tartar on page 191.

  • 1 1/3 cups sugar
  • 1 cup salt
  • 2 whole sides of salmon, with skin
  • ¾ cup fennel seeds
  • 1 generous bunch dill, chopped
  • 1¼ cups Pernod

ImageLine a large baking dish with plastic wrap, allowing plenty to hang over the edges. Combine the sugar and salt. Sprinkle two handfuls of this mixture on the bottom. Place one side of salmon on the mixture, skin side down. Sprinkle with a portion of the sugar-salt mixture, fennel seeds, dill, and half the Pernod. Also sprinkle the other piece of salmon (reserve a little sugar-salt mixture) and place it on the other side of the tray. Sprinkle the top of the fish with the remaining salt mixture and cover the entire salmon tightly with the plastic wrap. Place the fish in a cool place and place a number of heavy objects on it to press it down. Cans, for example, or something similar. Leave the fish to marinate for at least 24 hours, but preferably 48 hours.

Remove the plastic wrap, scrape the salt from the salmon using a knife, and cut the salmon into thin slices.

Serve with a salad of thinly sliced fennel and lemon juice.

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Last Updated ( Friday, 30 September 2011 )
 
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