36 h
Type of dish: Fish
Temperature: Cold
Allergens
Fish
Fish
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Salmon 0.5 kg
Coarse salt 1.5 kg
Fennel 5.0 g
Chives 0.005 g
Elaboration
  • Fillet the fish until the loins are completely clean.
  • Cover both sides of the fish with coarse salt.
  • Set aside.
  • Clean the salt by introducing the fish in iced water, dry it quickly and leave it wrapped in dry clothes for 24 h.
  • Marinate in the oil flavored with herbs, spices and vegetables.
  • Keep it in the fridge for about 20 days. 
  • You can dice or fillet the fish and serve with vinaigrette, sour sauce, etc.

 Notes

  • Fish: if the inside of the product isn´t Tª ≥ 60 °C, you must freeze it for 24 hours at a temperature ≤ 20 °C (RD 1420/2006) to avoid the risk of anisakis.

 

Nutritional information (1 portion)
Fiber 0.26 g
Saturates 40.45 g
Monounsaturated fatty acids 84.64 g
Polyunsaturated fatty acids 181.27 g
Cholesterol 35.0 mg
Calcium 35.89 mg
Iron 0.96 mg
Zinc 0.57 mg
Vitamin A 8.72 ug
Vitamin C 0.0 g
Folic acid 17.42 ug
Salt (Sodium) 116617.66 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.