-
1
Preheat the oven to 400 degrees.
-
2
Cut the fennel in half and remove the core.
-
3
In a small mixing bowl, toss the fennel with the oil, salt and pepper.
-
4
Place in a small roasting pan and roast until golden brown, about 1 to 1 1/2 hours.
-
5
Remove and cool.
-
6
Using a sharp knife, thinly slice the fennel.
-
7
Pat the grapefruit dry with paper towels.
-
8
In a shallow dish, toss the grapefruit with the sugar.
-
9
Heat a large saute pan over medium heat.
-
10
Add the grapefruit and cook until the grapefruit is caramelized, about 2 minutes on each side.
-
11
Remove from the pan and set aside.
-
12
In a mixing bowl, toss the arugula and fennel with a drizzle of extra virgin olive oil.
-
13
Season with salt and pepper.
-
14
Add the caramelized grapefruit and toss well.
-
15
Fan out the cured salmon in the center of each plate.
-
16
Mound some of the salad in the center of each plate of salmon.
-
17
Drizzle the gastrique over the entire plate.
-
18
Garnish with parsley.
-
19
In a mixing bowl, combine the salt, dill, zest s, vodka and sugar together.
-
20
Place the salmon, skin side down, on several large sheets of plastic wrap.
-
21
Cover the entire salmon with the curing mixture, packing the cure into the salmon.
-
22
Wrap the salmon completely and tightly in the plastic wrap and place the salmon, skin side down on a half sheet pan.
-
23
Place something heavy, like a skillet, weights or a brick (which needs to be wrapped in plastic wrap) on top of the wrapped salmon.
-
24
This will help infuse the salmon into the mixture.
-
25
Refrigerate the salmon for 24 hours.
-
26
Remove the salmon from the refrigerator and wipe off the salt mixture.
-
27
Rinse the salmon under cold water, removing all of the cure.
-
28
Using a sharp knife, slice the salmon diagonally, paper thin and set aside.
-
29
Yields:8 servings
-
30
Recipe Courtesy of Emeril Lagasse, 1999
-
31
Ina small, non-reactive saucepan, combine the sugar, vinegar and orange juice and bring to a boil.
-
32
Cook until reduced by , or the mixture has thickened like a syrup.
-
33
Remove from the heat and pour the mixture into a glass bowl.
-
34
Let cool completely.
-
35
Yields: About 1 cup
-
36
Recipe Courtesy of Emeril Lagasse, 1999
