Fast-graved licorice salmon with letronmajonnäs
Cooking Time1 h 30 m
Ingredients9
DifficultyMedium
Four hours is all it takes to get a juicy buried salmon. A “graving marinade” with water, sugar and salt is the secret. Here is a fun variant where liquor powder gives the salmon a sweet taste. An acidic click of lemon maionnaise breaks off perfectly to the licorice salmon.
Ingredients
4 servings
- Step: 1500 g salmon
- Step: 22 msk salt
- Step: 32 msk sugar sugar
- Step: 41 dl water
- Step: 51/2 tsk liquor powder
- Step: 61/2 msk murdered fennel seeds
- Step: 71 dl mayonnaise
- Step: 81/2 msk finished lemon shell
- Step: 91/2 msk freshly pressed lemon juice
Instructions
- Step: 1Cut off any skin from the salmon.
- Step: 2Mix salt and sugar with the water. Cook up. Add limestone powder and fennel seeds. Let cool.
- Step: 3Pour the liquid into a plastic bag and put in the salmon. Connect the bag and shake/gnid in.
- Step: 4Put the bag on a barrel in the fridge for 4 hours. Turn around after half the time.
- Step: 5Citronmajonnäs: Mix all the ingredients together.
- Step: 6Take up the salmon and cut the discs. Serve with the mayonnaise, preferably on a piece of kavring and some peaches on top.
Näring
| Calories | 424kcal |
|---|---|
| Carbohydrates | 7g |
| Fat | 34g |
| Protein | 23g |
| Serving Size | 4serving |
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