Salmon with foxes sauce

Ingredients for Salmon with foxes sauce

Instructions for Salmon with foxes sauce

To prepare the Salmon with foxes sauce recipe, please follow these instructions:

First find a suitable form for the fish – URf.eks. a gratin or a flat Bowl. Crush the peppercorns in a mortar or a flat Bowl. Mix with the coarse salt.

Both feel the salmon fillets with the fingertips. Pull the legs off with a pair of tweezers. Sprinkle salt, sugar and pepper mixture on both side of the fillet. An ad placed with the skin down the fillets in the form.

Rinse cfire map, shake it dry and chop it finely. Two thirds of the salmon fillet in the form to be distributed to the cfire, so on the other, there is also already is spicy and is with the skin side up. Sprinkle the rest of the cfire.

Put tin foil over the salmon in the form. Put a træbræt over to give gravity – best with a few cans on top. Set it in the refrigerator and let it stand there for 2 days. Every day, invert the salmon 1-2 times in the mold, so both fillets samples to lie at the bottom and draw well in the marinade.

It was then that! The hardest part of the whole process is actually to cut it out and servers it. If you have a real salmon knife, one can be happy – because of the long, narrow and elastic blade, which you can make super thin slices with. But of course one can also cope with another, so long knife as possible.

Take the fillets out of the marinade and let them drain. Place them on a cutting board with the skin side down. The long knife must be laid horizontally to average almost and be carried out in parallel flat with the fish.

Sauce: Mustard, sugar and mix, then pour vinaigre oil in a thin beam while being whipped (use an electric beater) finally mix the cut dill, salt and white pepper in the sauce can be made ahead of time. and will be better if it is allowed to get into the refrigerator.