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Salmon gravlax with cider Doré and fennel - Recipe - Du Minot
Yields8 Servings
Prep Time15 minsTotal Time1 day 15 mins


 

Ingredients

 1 salmon filet (3 to 4 Ib)
 150 g sugar
 2 tbsp Doré cider
 1 fennel head
 500 g coarse salt
 1 lemon
 1 tbsp whole pepper
 1 tbsp olive oil

Preparation

1

Lightly trim the salmon filet on both ends and, on each side, to form a nice rectangle.

2

Rub the salmon with the cider in order to incorporate it into the flesh.

3

For the marinade, cut the fennel head and choose only the big stems with green shoots. Keep the bulb for a salad. Cut the lemon in large slices. Put the fennel stems and the lemon slices in the mixer.

4

Mix 10 seconds until getting a mixture half liquid, half pieces.

5

Add the coarse salt, the sugar and the black pepper. Mix again 20 seconds.

6

Once the marinade is done, put 1/3 of the marinade at the bottom of a deep dish. Lay the salmon on it and cover with the rest of the marinade. Leave it to marinate in the fridge for 18 to 24 hours (depending on the filet’s thickness).

7

Take the salmon from the marinade and rinse in cold water. Let a light flow of cold water run over the salmon during 30 minutes depending on the degree of salting or let it drain in a tray of cold water for about 1 hour. Taste it to check how salted it is. Renew the operation if necessary.

8

Take the salmon out of the water and dry it carefully.

9

Cover it with olive oil to give it a protective layer.

10

Cut in thin slices or dices as you prefer. Can be served with a fennel and apple remoulade.

Ingredients

 1 salmon filet (3 to 4 Ib)
 150 g sugar
 2 tbsp Doré cider
 1 fennel head
 500 g coarse salt
 1 lemon
 1 tbsp whole pepper
 1 tbsp olive oil

Directions

1

Lightly trim the salmon filet on both ends and, on each side, to form a nice rectangle.

2

Rub the salmon with the cider in order to incorporate it into the flesh.

3

For the marinade, cut the fennel head and choose only the big stems with green shoots. Keep the bulb for a salad. Cut the lemon in large slices. Put the fennel stems and the lemon slices in the mixer.

4

Mix 10 seconds until getting a mixture half liquid, half pieces.

5

Add the coarse salt, the sugar and the black pepper. Mix again 20 seconds.

6

Once the marinade is done, put 1/3 of the marinade at the bottom of a deep dish. Lay the salmon on it and cover with the rest of the marinade. Leave it to marinate in the fridge for 18 to 24 hours (depending on the filet’s thickness).

7

Take the salmon from the marinade and rinse in cold water. Let a light flow of cold water run over the salmon during 30 minutes depending on the degree of salting or let it drain in a tray of cold water for about 1 hour. Taste it to check how salted it is. Renew the operation if necessary.

8

Take the salmon out of the water and dry it carefully.

9

Cover it with olive oil to give it a protective layer.

10

Cut in thin slices or dices as you prefer. Can be served with a fennel and apple remoulade.

Salmon gravlax