Marinated Salmon gravlax style in ouzo with fennel, beetroot and mango🇬🇷

Name: Marinated Salmon gravlax style in ouzo with fennel, beetroot and mango🇬🇷｜aястасияさんの料理レシピ
Ingredients: 1kg Salmon marinated Salmon fillet skinless boneless; 70g Sea salt; 35g Sugar; 35g Black sugar; 60ml Ouzo; 140g Fennel root thinly sliced; 20g Coriander coarsely chopped; 20g Coriander seeds and Anis seeds; 1 2pc Lemon thinly sliced; 1 2pc Lime thinly sliced; 15g Pepper corn; 20g Fennel green chopped; 100g Yogurt lime sauce creamy yogurt; 2tsp Lime juice; Zest of one lime; 100g Beetroot mango sauce beetroot baked fine cubed; 70g Mango fine cubed; 20g Spring onion finely chopped; 50g Green fennel chopped; 30g White balsamic vinegar; 50g Olive oil; To taste Salt

レシピ

材料・調味料 (7 人分)

Salmon marinated: Salmon fillet skinless, boneless: 1kg

Sea salt: 70g

Sugar: 35g

Black sugar: 35g

Ouzo: 60ml

Fennel root thinly sliced: 140g

Coriander coarsely chopped: 20g

Coriander seeds and Anis seeds: 20g

Lemon thinly sliced: 1/2pc

Lime thinly sliced: 1/2pc

Pepper corn: 15g

Fennel green chopped: 20g

Yogurt-lime sauce: creamy yogurt: 100g

Lime juice: 2tsp

Zest of one lime

Beetroot-mango sauce: beetroot baked, fine cubed: 100g

Mango fine cubed: 70g

Spring onion finely chopped: 20g

Green fennel chopped: 50g

White balsamic vinegar: 30g

Olive oil: 50g

Salt: To taste

作り方

1: Salmon marinated:
Mix all marinade ingredients in a bowl. Put a piece of cellophane large enough to wrap well the salmon on the desktop. Spread half the marinade in cellophane and place over the salmon on the side that was the skin downwards (there is characteristic gray line). Place the remaining marinade on the salmon and wrap tightly with cellophane.

2: Place in the refrigerator for 48hours. Unfold salmon and rinse with water to leave all marinade residues. Dry well and preserve closed airtight in the refrigerator. To serve, cut into slices 0.5cm thick. Approx.