Try this Grappa-Cured Salmon with Crushed Grapefruit Crostini recipe, or contribute your own.
Suggest a better descriptionTwenty-four hours in advance stir together in a bowl salt, sugar, thyme, black pepper and red pepper flakes until well blended. Place salmon skin-side down in a baking dish and cover with 1/2 the salt mixture. Pour the grappa down the center of the fish. Add remaining salt mixture over fish and cover the entire dish with plastic wrap. Refrigerate for 24 hours. Remove fish from refrigerator and rinse salmon under cold water to remove salt, then pat dry. Remove seeds from the grapefruit. Chop roughly and place grapefruit pieces and skin into blender with 4 tablespoons of sugar, 2 tablespoons of salt and extra-virgin olive oil. Blend until 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 teaspoon grapefruit mixture over each piece of toasted ficelle and place 3 on each plate. Serve immediately. This recipe yields 4 servings. Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5633 broadcast 03-05-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-21-1998 Recipe by: Mario Batali
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Serving Size: 1 Serving (312g) | ||
Recipe Makes: 4 | ||
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Calories: 1027 | ||
Calories from Fat: 513 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57g | 76 % | |
Saturated Fat 8.3g | 41 % | |
Monounsaturated Fat 26.7g | ||
Polyunsanturated Fat 19g | ||
Cholesterol 41.3mg | 13 % | |
Sodium 8776.2mg | 303 % | |
Potassium 354.6mg | 9 % | |
Total Carbohydrate 117.7g | 35 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 116.4g | ||
Protein 16.5g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1027
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