(no subject)
Christopher McMullan
179 Harvard St #3
Cambridge, MA 02139
Le Cordon Bleu: Boston
215 First St
Cambridge, MA 02142
Tequila-Lime Grav Lox with Cucumber Salad
Prep Time: 30 Minutes; Cure Time: 2-3 days; Yield: 8 6oz servings
Ingredients:
3 lb Fillet Atlantic salmon, skin-on
5 lb Kosher salt
4 lb Granulated sugar
1 bunch cilantro, coarsely chopped
1 bunch dill, coarsely chopped
1 c Tequila
4 tbsp cracked black pepper
3 limes, two cut into eighths, one zested and juiced
3 oranges, two cut into eighths, one zested and juiced
1 large English cucumber, julienne
1/2 medium red onion, julienne
Directions:
In a large bowl mix salt and sugar. Fold in lime and orange eighths. Set bowl aside.
In a medium bowl mix chopped cilantro and dill. Set bowl aside.
Cut one piece of cheesecloth about 6" longer than the salmon fillet (give enough room to tie ends). Unfold cheesecloth and place on a sanitized surface.
Lay the salmon fillet in the center on the cheesecloth, flesh side-up. Evenly coat the flesh with the pepper corns, pressing lightly so they stay in place. Dump the herb mixture over the fish and spread until the fish is evenly covered. Roll the salmon tightly in the cheesecloth and tie off both ends.
In a 4" or 6" full hotel pan, dump enough salt and sugar mixture to cover the bottom with 1" of mixture. Place salmon fillet herb side-up. Dump in remaining salt mixture. Press in, making sure the salmon is completely covered.
Pour tequila evenly across the top.
Create a press by placing a 2" full hotel pan over the packed salt and weigh down with 2 #10 cans.
Refrigerate. After 2 days, check salmon. The flesh should be firm and the skin dry and leathery. It may require an extra day.
When salmon is cured, remove from the salt. Cut off cheesecloth and scrape away excess herbs. There should only be a small amount of herbs and pepper covering the top of the salmon.
In a medium bowl mix together julienne cucumber, onion, orange and lime juices and orange and lime zests. Season to taste with salt and pepper (preferably white but black works too). Set bowl aside to let marinade.
To slice salmon, line up the blade with the grain of the fish. Slowly slice through at a 45 degree angle down to the skin. Lightly skim the skin to get every bit of meat off. The slices should be 1/16" to 1/8".
Arrange salmon slices on a plate. Drain the cucumber salad and pile in the middle of the plate or platter using a circular cookie cutter. Garnish with dill sprigs.
179 Harvard St #3
Cambridge, MA 02139
Le Cordon Bleu: Boston
215 First St
Cambridge, MA 02142
Tequila-Lime Grav Lox with Cucumber Salad
Prep Time: 30 Minutes; Cure Time: 2-3 days; Yield: 8 6oz servings
Ingredients:
3 lb Fillet Atlantic salmon, skin-on
5 lb Kosher salt
4 lb Granulated sugar
1 bunch cilantro, coarsely chopped
1 bunch dill, coarsely chopped
1 c Tequila
4 tbsp cracked black pepper
3 limes, two cut into eighths, one zested and juiced
3 oranges, two cut into eighths, one zested and juiced
1 large English cucumber, julienne
1/2 medium red onion, julienne
Directions:
In a large bowl mix salt and sugar. Fold in lime and orange eighths. Set bowl aside.
In a medium bowl mix chopped cilantro and dill. Set bowl aside.
Cut one piece of cheesecloth about 6" longer than the salmon fillet (give enough room to tie ends). Unfold cheesecloth and place on a sanitized surface.
Lay the salmon fillet in the center on the cheesecloth, flesh side-up. Evenly coat the flesh with the pepper corns, pressing lightly so they stay in place. Dump the herb mixture over the fish and spread until the fish is evenly covered. Roll the salmon tightly in the cheesecloth and tie off both ends.
In a 4" or 6" full hotel pan, dump enough salt and sugar mixture to cover the bottom with 1" of mixture. Place salmon fillet herb side-up. Dump in remaining salt mixture. Press in, making sure the salmon is completely covered.
Pour tequila evenly across the top.
Create a press by placing a 2" full hotel pan over the packed salt and weigh down with 2 #10 cans.
Refrigerate. After 2 days, check salmon. The flesh should be firm and the skin dry and leathery. It may require an extra day.
When salmon is cured, remove from the salt. Cut off cheesecloth and scrape away excess herbs. There should only be a small amount of herbs and pepper covering the top of the salmon.
In a medium bowl mix together julienne cucumber, onion, orange and lime juices and orange and lime zests. Season to taste with salt and pepper (preferably white but black works too). Set bowl aside to let marinade.
To slice salmon, line up the blade with the grain of the fish. Slowly slice through at a 45 degree angle down to the skin. Lightly skim the skin to get every bit of meat off. The slices should be 1/16" to 1/8".
Arrange salmon slices on a plate. Drain the cucumber salad and pile in the middle of the plate or platter using a circular cookie cutter. Garnish with dill sprigs.