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Ingredientes
- 1/2 c. Kosher salt plus
- 2 Tbsp. Kosher salt for grapefruit
- 1/2 c. Sugar plus
- 4 Tbsp. Sugar for grapefruit
- 2 Tbsp. Dry thyme leaves
- 2 Tbsp. Freshly-grnd black pepper
- 1 Tbsp. Crushed red pepper flakes
- 1 x Tail piece of fresh salmon - (10 to 12 ounce) skin on, bones removed
- 2 ounce Grappa
- 1/2 sm Grapefruit
- 1/4 c. Extra-virgin extra virgin olive oil
- 12 slc Ficelle - (1/4" thick) lightly toasted in oven
Direcciones
- Twenty-four hrs in advance stir together in a bowl salt, sugar, thyme, black pepper and red pepper flakes till well blended. Place salmon skin-side down in a baking dish and cover with 1/2 the salt mix. Pour the grappa down the center of the fish. Add in remaining salt mix over fish and cover the entire dish with plastic wrap. Chill for 24 hrs.
- Remove fish from refrigerator and rinse salmon under cool water to remove salt, then pat dry.
- Remove seeds from the grapefruit. Chop roughly and place grapefruit pcs and skin into blender with 4 Tbsp. of sugar, 2 Tbsp. of salt and extra-virgin extra virgin olive oil. Blend till smooth and set aside.
- Using a sharp slicing knife, slice cured salmon on bias into 1-inch wide paper-thin slices and place like carpaccio among 4 plates. Place 1 tsp. grapefruit mix over each piece of toasted ficelle and place 3 on each plate. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 4 servings | |
| Calories 176 | |
| Calories from Fat 120 | 68% |
| Total Fat 13.62g | 17% |
| Saturated Fat 1.9g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3489mg | 145% |
| Potassium 33mg | 1% |
| Total Carbs 14.59g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 13.56g | 9% |
| Protein 0.22g | 0% |
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