I had to include the entire recipe and I won't make anyone scroll down
for a simple "thank you".

Comment: that recipe is a lot more complicated than any I've seen
before. Dill, yes... but mint and basil - orange and lemon peel -
coriander seeds??? Quite different.


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On Tue, 19 May 2009 16:46:56 GMT, hahabogus >
wrote:

>Tequila And Lime Cured Gravlax
>
>appetizers, fish and seafood
>
> for the dry cu
>1 1/2 pounds side of salmon (sushi grade); unsliced, skin on
>1 1/2 cups kosher salt
>3 cups light brown sugar
> for the liquid cu
>1/2 cup tequila
>1/2 cup fresh lime juice
> zest of 1 lemon; colored part of peel ; only
> zest of 1 orange; colored part of peel ; only
>2 teaspoons whole coriander seeds
>3 sprigs fresh dill; with stems
>3 sprigs fresh mint; with stems
>3 sprigs fresh basil; with stems
>
>Day One - The Dry Cu Mix the salt and sugar together and reserve
>1/3 of it for Day Two. Next to the salmon, place a plastic-wrapped
>jelly roll pan and, forming a bed 1/4" thick along the length and
>width of the salmon, spread the cure. Turn the salmon over and lay it
>fresh side down on the cure. Scatter leftover cure along the sides and
>ends of the fish, and then pull the plastic up so it wraps around the
>fish securely and will capture extruding juices. Place a board or
>another pan on the fish and set 5 pounds of cans or other heavy
>objects on the board to weigh down the salmon. Refrigerate for 24
>hours.
>
>Day Two - The Liquid Cu Pour the tequila and the lime juice into a
>bowl and stir in the zests. Place the coriander seeds in a plastic
>bag, lay it on your work surface, and crush the seeds with a rolling
>pin or the bottom of a heavy pan; pour them into the bowl, then chop
>the herbs roughly and stir them in. Pour the tequila marinade into a
>second plastic-lined jelly roll pan, spreading the zests and herbs out
>so they are evenly distributed on what will be the length and width of
>the fish. Sprinkle the reserved dry cure over the liquid, again
>reserving a bit for the ends and sides. Remove the salmon from the
>refrigerator and lay it flesh side down on top of the cure, scattering
>the dry ingredients along the sides and ends of the fish. Wrap the
>plastic around it, replace the board and weights, and refrigerate for
>at least another two days and up to four.
>
>Slice the salmon into thin, long, wide, handsome pieces, using smooth,
>long strokes with your very sharp, long knife, and that you leave the
>skin on the cutting board. Cut only as much as you plan to eat. Store
>the salmon in its cure, but it need not be kept weighted down. Cured
>salmon will keep for at least 10 days in the refrigerator.
>
>Notes: Monique Barbeau
>
>Yield: 25 servings

Thanks!

--
I love cooking with wine.
Sometimes I even put it in the food.