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 Pink Salmon Salted with Cognac Recipe
This is my main recipe for salting pink salmon. According to this principle, you can also marinate any fish of the salmon family: chum salmon, salmon, trout. Cognac, when salted, gives a pleasant taste and makes the fish more dense, while the taste of alcohol is not felt.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Swiss Cuisine
Keyword For Beginners, Medium
Cook Time 45 minutes
Servings
Ingredients
  • 1 piece Salmon fillets net weight - 600 g
  • 40 gram Salt 3-4 tsp with slide
  • 5 gram Sugar 1 teaspoon with a small slide
  • 20 milliliters Cognac 2-3 tsp.
  • 0,5 teaspoon Pepper mixture freshly ground
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Swiss Cuisine
Keyword For Beginners, Medium
Cook Time 45 minutes
Servings
Ingredients
  • 1 piece Salmon fillets net weight - 600 g
  • 40 gram Salt 3-4 tsp with slide
  • 5 gram Sugar 1 teaspoon with a small slide
  • 20 milliliters Cognac 2-3 tsp.
  • 0,5 teaspoon Pepper mixture freshly ground
Instructions
  1. Pink salmon should be completely thawed, wrapped with a film. I defrost it in the refrigerator so that it loses less moisture.
    Pink salmon should be completely thawed, wrapped with a film. I defrost it in the refrigerator so that it loses less moisture.
  2. Clean the fish from the scales, remove the insides, cut off the head and tail. Rinse under cold water and dry with a paper towel. Then cut the ridge into 2 halves and remove the ridge, rib bones. Leave the fillets on the skin. Feel the fillet with your fingers, small bones may remain in it. They need to be removed with tweezers or gently with your fingers
    Clean the fish from the scales, remove the insides, cut off the head and tail. Rinse under cold water and dry with a paper towel. Then cut the ridge into 2 halves and remove the ridge, rib bones. Leave the fillets on the skin. Feel the fillet with your fingers, small bones may remain in it. They need to be removed with tweezers or gently with your fingers
  3. Lay the fillet layer skin down. Sharpen the thinnest and longest knife you have well. Holding the fish by the tail, cut the fillet into thin slices at an angle, sliding over the skin.
    Lay the fillet layer skin down. Sharpen the thinnest and longest knife you have well. Holding the fish by the tail, cut the fillet into thin slices at an angle, sliding over the skin.
  4. Mix salt, sugar and freshly ground pepper in a bowl beforehand. Place the slices of fish that are cut into a container tightly to each other (but not overlapping, but just next to each other). As soon as you lay out one layer, sprinkle it with a mixture of salt, sugar and pepper and sprinkle with cognac. Next, also lay out the fish pieces in layers, sprinkling them and sprinkling with brandy. Close the container with a lid and put the fish in the refrigerator for salting. The salting time depends on how thinly you slice the fish. Slices 1 mm thick are salted, and slices 5-7 mm thick are salted for 5-8 hours. You can simplify storing fish in the refrigerator overnight or during the day.
    Mix salt, sugar and freshly ground pepper in a bowl beforehand. Place the slices of fish that are cut into a container tightly to each other (but not overlapping, but just next to each other). As soon as you lay out one layer, sprinkle it with a mixture of salt, sugar and pepper and sprinkle with cognac. Next, also lay out the fish pieces in layers, sprinkling them and sprinkling with brandy. Close the container with a lid and put the fish in the refrigerator for salting. The salting time depends on how thinly you slice the fish. Slices 1 mm thick are salted, and slices 5-7 mm thick are salted for 5-8 hours. You can simplify storing fish in the refrigerator overnight or during the day.
  5. Even budget pink salmon, salted in this way, will become the queen of the table.
    Even budget pink salmon, salted in this way, will become the queen of the table.
  6. Bon appetit.
    Bon appetit.
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