Yield: 1 salmon fillet 1 salmon fillet with skin on/pin bones out 1 cup Quebec maple sugar ½ cup kosher salt 2 Tbsp. crushed white pepper ⅓ cup brandy 1 bunch fresh dill Chop dill roughly. Brush the salmon with brandy. Mix together maple sugar, pepper and kosher salt to create a rub. Then, rub evenly over the salmon. The layer should be slightly thinner at the tail. Cover with chopped dill. Wrap the salmon in cheesecloth and place it in a perforated hotel pan set in a regular hotel ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.