Gravlax

Yield: 20 pax

Equipment: Wooden spoon, silicon brush, roast dish (or other deep dish or container), chef's knife/sharp knife, blue chopping board, tissue, boning knife.

Mise en Place:

• Prepare all ingredient

Method:

1. Combine all the dry ingredients in a bowl, except for the star anise
2. Brush the salmon with vodka
3. Sprinkle half of the spice mix evenly over the fish, making sure to put alittle extra around the sides of fish
4. Place anise on the fish, distributing them evenly.
5. Put in lemon zest, and pomelo pulps
6. Pour half of the lemon juice and half of the lime
7. Season with salt
8. Put a generous amount of dill on top
9. Wrap fish with foul and puncture packet on top with a knife
10. Place baking sheet on topthe foiled ingredients and weigh down with cans. Refrigerate for 72hours, turning foil packet periodically and replacing weight.
11. At end of curing, discard dill and wipe spices from fish, then rinse it for less salty result.
12. To serve, thinly slice gravlax.