The biggest experts in salting fish live in Russia and Finland. Elsewhere, low salt fish are not on the list of traditional recipes. Marinate – yes, but salt is not salted. But we came across a French recipe, where some other interesting ideas were added to the traditional salting manipulations. Of course – what else to expect from French cuisine – they relate to wine. We share the find with you.
Cook fish one or two days before serving. She gets salted in a few hours, but time is good for her.
- A piece of salmon, boneless, but with skin
- coarse sea salt
- 2-3 finely chopped shallots
- 2-3 bay leaves
- sprig of fresh thyme
- 350 ml white wine vinegar
- 150 ml of white wine
- 200 g sugar
- 3 tablespoons of olive oil
- ground black pepper
- 1 red onion, finely chopped
- 1 fresh fennel, chopped
- Parsley, finely chopped
Take a large plate and sprinkle a thick layer of sea salt on it. Put salmon on top of the salt.
Cover the fish with another layer of salt. Cover the plate and place in the refrigerator for at least 1 hour.
Now you need to rinse the fish under running water to wash off the salt.
Then salmon will be cooked in sauce.
Combine wine and sugar in a saucepan, add thyme and bay leaf. Bring to a boil and stir to dissolve the sugar. Turn off the heat, close the lid and let stand for 15 minutes. Then put on the fire again, bring to a boil and add vinegar. After that, immediately remove from heat and pour in olive oil.
Put the fish in a tray or any container with a high side. Sprinkle finely chopped red onion, fennel and ground pepper into salmon.
Vegetables need to be cut thinly, something like this:
Pour the cooled sauce on top. Cover and place in the refrigerator for a period of 4 hours to two days.
Serve the salmon by taking it out of the sauce, but leaving the onion and fennel. Chop thinly. Sprinkle the chopped herbs on top of the fish.