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Asian Gravlax

Courses: Starters and appetizers
Serves: 12 people

Recipe Ingredients

4 sections  Lemongrass
6   Leaves kaffir lime
1 cup 237mlShallots
1/2 cup 118mlGinger - peeled
1/2 cup 118mlCoriander seed - toasted and ground
1/2 cup 118mlStar anise - toasted and ground
1/4 cup 15g / 0.5ozSzechwan peppercorns - toasted and ground
1/2 cup 118mlFennel seed - toasted and ground
1/2 cup 31g / 1.1ozWhite peppercorns - toasted and ground
2 cups 474mlKosher salt
2 cups 396g / 13ozSugar
1   Side salmon - skin off

Recipe Instructions

In a food processor, combine first 4 ingredients until pureed. Add spices then salt and sugar.

Completely coat both sides of the salmon, tightly cover and refrigerate overnight, (minimum of 16 hours).  Thoroughly rub off cure. Slice very thin on the bias.

Chef du Jour Show, #DJ9306


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