This salmon dish I have been hash tagging all over the world. For me salmon is best served after a light cure as I think the fish is creamy, seasoned and full of flavour this way. The dish is then finished with the season at that time. Normally some acidity and freshness. Here I have finished it with a simple lemon curd and simple summer salad garnish.
Citrus cured Salmon
1 side salmon (scaled and pin boned)
1 lemon zest
2 lime zest
1 orange zest
1 grapefruit zest
Fennel or dill top
375g table salt
250g sugar
Lemon curd
200g butter
175g sugar
150g lemon juice
120g egg yolks (8)
4 gelatin sheets
10g microplane lemon zest
5g citric acid
1g salt
Summer salad garnish
Compressed watermelon
Grape cheeks
Compressed cucumber
Lemon dressing
Salsa verde
Salmon:
Mix sugar, salt and zests
Cover fish flesh and skin. Cling film with skin side up with tray and put a weight on top of fish (1-2kg of weight)
Cure for 12-36 hours depends on fish
Wash cure off skin and wipe cure off flesh (if you wash the flesh-it removes flavour.)
Vacuum pack fish or cling film tightly and leave over night before you slice.
Lemon curd:
Mix everything together into a vacuum pack bag, seal and cook at 75C for 60 minutes.
Blend until smooth.
Chill in a bowl over ice.
| Product Code | Title | Price | Add to Lists | Add to Order | In Stock |
|---|---|---|---|---|---|
| LIMEF | RESTRICTED PRODUCT | $0.00 | |||
| SALT | Salt fine | $0.00 | |||
| SUG12.5 | Sugar white a1 12.5kg | $0.00 | |||
| BUTS | Butter salted rolling meadow / alpine **Chilled** | $0.00 | |||
| LEMJ | RESTRICTED PRODUCT | $0.00 | |||
| GELATINEL100 | RESTRICTED PRODUCT | $0.00 | |||
| CITRIC | Citric acid anhydrous | $0.00 |
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