Recipe - Asian Gravlax
Categories: Appetizers, Asian Gravlax
4 Stalks lemongrass
6 Leaves kaffir lime
1 cup Shallots
One half cup Ginger; peeled
One half cup Coriander seed; toasted &
ground
One half cup Star anise; toasted & ground
One fourth cup Szechwan peppercorns;
toasted & ground
One half cup Fennel seed; toasted &
ground
One half cup White peppercorns; toasted &
ground
2 cup Kosher salt
2 cup Sugar
1 Side salmon; skin off
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.
Recipe by: Chef du Jour Show, #DJ9306 Posted to MCRecipe Digest V1 #736
by Rooby MsRooby@sprintmail.com on Aug 11, 1997
Asian Gravlax recipe makes 6 Servings
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