- TM 31
Ingredients
- 5 whole star anise
- 1 tsp black peppercorns
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 250 g brown sugar
- 250 g sea salt
- 2 sprigs Thyme
- 1 tasmanian salmon fillet, pin bones removed
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place spices into mixing bowl and mill 10 sec/speed 9.
Add sugar, salt and thyme and chop 5 sec/speed 5.
Evenly coat both sides of the salmon fillet with spice mix. Place in a non-porous dish, cover with cling wrap and leave in refrigerator overnight to cure.
Turn the fillet over in the morning and return to the refrigerator for a further six hours. Salmon should be opaque and firm to touch without being tough and dry.
Quickly rinse fillet under cold running water and pat dry with paper towel.
Serve sliced as thinly as possible.
Tip
Serve atop a potato rosti, pikelet or your favourite bread, topped with a dollop of crème fraiche.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
What weight should the salmon be? For the ratio of sugar and salt to correctly cure the fish the fish fillet weight should be specified.
But sounds nice
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