Polgoon

Polgoon Aval sparkling and dill cured Salmon
with crisp pancetta, grapefruit and cress salad
Prep Time: 30 min
Inactive Prep Time: 6min
SERVES………..4 HUNGRY Cornishmen
Ingredients
1 cup brown sugar
1/4 cup salt
4 cups Polgoon sparkling cider
2 cinnamon sticks
1 teaspoon fennel seeds
1 teaspoon whole allspice
1 teaspoon crushed black peppercorns
1 bay leaf
1 teaspoon ground cumin seeds
6 sprigs of dill
1 large salmon fillets (about 1 pound each),
and pin bones removed
150 g land cress salad
1/4 cup honey mustard dressing
04 slices crisp pancetta
1 Pink Grapefruit segmented
METHOD:
To make the brine:
In a saucepan, combine the brown sugar, salt, and Polgoon sparkling and bring to a boil. Add the remaining brine ingredients, remove from the heat, and cool.
This brine can be made 2 to 3 days in advance and kept in the refrigerator.
Submerge the salmon fillets in the liquid brine for at least 24 hours or overnight, refrigerated.
Remove the salmon from the brine and place, uncovered, on a wire rack set in a sheet pan. Refrigerate the fillets for at least 6 hours, or overnight, to dry them out.
To serve……………..Slice the salmon filets thinly and arrange in a neat circle on the plate.
Dress the land cress salad with honey mustard dressing and grape fruit segments and pile on top of the salmon garnish with crisp pancetta.

Prosenjit Kumar
Head Chef
http://www.greenbank-hotel.co.uk/

Posted on June 10th, 2009 by john
Filed under: 2