
12:05 AM 10/23/98
rfcj

*  Exported from  MasterCook Mac  *

                           ORANGE-CURED GRAVLAX

Recipe By     : Geenbrier
Serving Size  : 12   Preparation Time :48:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        salmon fillet -- skin on, all bones
                        removed
     1/4  cup           roughly chopped fresh dill
     1/4  cup           roughly chopped fresh tarragon
   1      teaspoon      rinsed and crushed green peppercorns
     1/4  cup           kosher salt
     1/2  cup           granulated sugar
   2      tablespoons   Grand Marnier
   8                    lemon wedges
   8      sprigs        dill

Rinse the salmon, pat dry, and cut crosswise in half. Lay 1 piece skin-side
down on the work surface. sprinkle with half the herbs and peppercorns, all
of the salt and sugar, the Grand Marnier, then the remaining herbs and
peppercorns.

Place the second piece of salmon on top, skin side-up, like a sandwich. Wrap
tightly in plastic wrap, place in a dish, and refrigerate for 48 hours,
turning every 8 hours. (If a lot of liquid accumulates in the dish, unwrap
the salmon, baste with the liquid, and re-wrap.)

Remove the marinated salmon from the plastic and scrape away the herbs and
seasonings. Blot the salmon dry, then cut into paper-thin slices. Arrange on
chilled plates with a lemon wedge and dill sprig and serve with toast
points, Potato Crisps and Creme Fraiche.

Per serving: 116 Calories; 2g Fat (16% calories from fat); 12g Protein; 12g Carbohydrate; 30mg Cholesterol; 1923mg Sodium



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   Here's the Sauce the chef made with the Orange cured Salmon!
 I think Ruth is right it would be fine without..
   I am thrilled the recipe turned out to be good..
   Barbara 
   who hopes to find a nice fresh piece of salmon
  

                   *  Exported from  MasterCook Mac  *

                           LEMON CREME FRAICHE

Recipe By     : Greenbrier
Serving Size  : 8    Preparation Time :24:00
Categories    : Sauce

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           heavy cream (room temperature)
   2      tablespoons   buttermilk
   1      teaspoon      lemon zest -- grated

Mix cream and buttermilk together and store in 75 to 85 degrees F, loosely
covered for 18 to 24 hours. Refrigerate for up to 1 week. Garnish with
grated lemon zest.

Yield: 8 servings as appetizers


Per serving: 2 Calories; less than one gram Fat (18% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 4mg Sodium





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                   *  Exported from  MasterCook Mac  *

                           VODKA CURED SALMON 

Recipe By     : Courtesy of Judson Grill
Serving Size  : 12   Preparation Time :72:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    side of salmon -- skin on 2 pounds
                        kosher salt
   1      pound         granulated sugar
   2      bunches       tarragon -- chopped
   1      bunch         chervil
   2      cups          chopped chives
   1      liter          vodka
     1/2  box           brown sugar
                        For the salad:
   4                    radishes -- diced
     1/2                red onion -- diced
   1      bunch         beet tops
   1      bunch         chervil
   2      tablespoons   olive oil
                        Juice of 1 lemon
                        Salt and pepper

To make the salmon mix all ingredients, except for the salmon, and place on
top of the salmon in a deep casserole dish. Cover with plastic wrap and
place in another casserole with 10 pounds of weight on top of the fish. Let
sit in the refrigerator 4 to 5 days, then remove weight. Scrape off sugar
mixture and slice thin to serve.
Mix all salad ingredients together in a bowl. Top with salmon. Unused salmon
can be wrapped tightly on the skin for up to 1 week.


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Per serving: 378 Calories; 2g Fat (11% calories from fat); 1g Protein; 45g Carbohydrate; 0mg Cholesterol; 5mg Sodium

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Gravlax..Cold Smoked


[How do I make smoked salmon?]

(From [3]) Start with boneless sides (filets) of fresh salmon.

Place the sides in a tub of saturated salt solution and add ice to chill.
This removes diffused blood, makes the flesh firmer and helps retain oils.
The fish should remain in this brine for 60-90 minutes.

The sides should be drained for 15-20 minutes. A shallow vessel is filled
with a salting mixture prepared as follows (for 20 lbs of fish):

2 lbs salt
1 oz brown sugar
1 oz Prague Powder #1
1 oz white pepper
1 oz ground bay leaves
1 oz ground allspice
1 oz ground cloves
1 oz ground mace
Dredge the sides in the mixture and rub it into the flesh lightly. Pack the
sides into a tub with as much curing mixture as will cling to them. cover
loosely and apply weight. Leave fish for 8 to 12 hours then remove and scrub
and rinse to remove excess salting mixture. Fix sides on a hanger and allow
to dry in front of a fan for 4 to 6 hours. Hang in smoker and smoke for 8
hours at not more than 100F. Continue to smoke for 24 to 48 hours at 70F.
Brush with oil and store in a cool, dry place.

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