Long marinating process
Allergens:
Ingredients for 5 portions
Calculate portions
Salmon
0.5 kg
Coarse salt
1.5 kg
Sunflower oil
1.5 l
Fennel
5.0 g
Chives
0.005 g
Black peppercorns
0.001 g
Elaboration
- Fillet the fish until the loins are completely clean.
- Cover both sides of the fish with coarse salt.
- Set aside.
- Clean the salt by introducing the fish in iced water, dry it quickly and leave it wrapped in dry clothes for 24 h.
- Marinate in the oil flavored with herbs, spices and vegetables.
- Keep it in the fridge for about 20 days.
- You can dice or fillet the fish and serve with vinaigrette, sour sauce, etc.
Notes
- Fish: if the inside of the product isn´t Tª ≥ 60 °C, you must freeze it for 24 hours at a temperature ≤ 20 °C (RD 1420/2006) to avoid the risk of anisakis.
Nutritional information (1 portion)
Energy
2825.34
kcal
Carbohydrates
0.42
g
Proteins
12.53
g
Lipids
308.08
g
Fiber
0.26
g
Saturates
40.45
g
Monounsaturated fatty acids
84.64
g
Polyunsaturated fatty acids
181.27
g
Cholesterol
35.0
mg
Calcium
35.89
mg
Iron
0.96
mg
Zinc
0.57
mg
Vitamin A
8.72
ug
Vitamin C
0.0
g
Folic acid
17.42
ug
Salt (Sodium)
116617.66
mg
Sugars
0.0
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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