Wednesday, 2 December 2009

Treacle-Cured Salmon

Can't wait to make this, stolen from Pascal Aussignac's new cookbook.

500 gr skinned/boned salmon fillet
250 gr coarse sea salt
5 tblsp black treacle
  1. sprinkle fish with salt and let chill 2-3 hours in a shallow dish
  2. drain, pat dry, cut into 2 cm cubes
  3. mix with treacle, marinate 10 minutes, strain again
  4. put fish on tray and flash grill for a minute or until charred
  5. serve skewered

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