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Cured Salmon

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)101.5946
Energy (kCal)660.8841
Carbohydrates (g)39.1444
Total fats (g)13.348
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Lightly toast fennel seeds and aniseed, set aside to cool. | 2. Add to mortar and pestle, and pepper and coarsely crush. Turn into a bowl then add sugar, salt and orange zest, mix well. Stir in juice from orange the Pastis. Set aside. | 3. Place a large piece of cling film on work bench, scatter 1/2 the sliced fennel bulb and then 1/2 the sugar/salt mix. Lie the fish skin side down then sprinkle remaining sugar/salt mix then fennel. | 4. Wrap in cling film and place on dish and weigh down. Leave in fridge for 3 days turning once a day. | 5. When ready to serve unwrap and brush off the sugar/salt and fennel. | 6. Use a sharp knife and slice at an angle in long swipping slices. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fennel seed 35 241.5 36.603 11.06 10.409
    anise seed 2 teaspoons 14.154000000000002 2.1008 0.7392 0.6678
    caster sugar 330 403.4676 0.0 89.7602 2.2667
    sea salt 125 403.4676 0.0 89.7602 2.2667
    white peppercorn 1 tablespoon 403.4676 0.0 89.7602 2.2667
    orange 1 1.7625 0.4406 0.0352 0.0045
    pastis 60 403.4676 0.0 89.7602 2.2667
    fennel bulb 2 - - - -
    salmon fillet 1 boned 403.4676 0.0 89.7602 2.2667

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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