AIB Cooking Book - Klaus Meyer homepage

5.
6.
7.
Nail the salmmon
to the wood w with woooden
or me etal nails.
Start to blazze
in front of open fire whhere
the dist tance to fire is roughly 300
to 40 cm (s see
Photo 1). Thhis
process re equires closee
attention and
the wood d piece needs
to be turne ed
upside downn
from time to time.
After roughlly
40 to 50 minutes m the CCrucified
Salm mon is ready y to be servedd.
As the fiire
may be afffected
by wind w the exacct
cooking tim me cannot be
determineed,
however, blaze
the fish until the flessh
is crispy and
well donee.
When the e fish oil com mes out from the Crucified
Salmon the flesh shoould
be well done.
Methoddology
for Ovven
1. Turn the oveen
to 180 degrees
of Celssius.
Do not turn the grill
on yet.
2. Prepare the fish. Remov ve all the bonnes
from the fish. Score the t thickest ppart
of the flesh
to
help the fishh
cook evenly y.
3. Mix salt, rossé
pepper and
black/lemoon
pepper to ogether and grind them ttogether
ma aking
sure that some
texture is
left. Grind them in a mortar m with pestle
or by uusing
a spice or
coffee grinder.
4. Sprinkle the spice mix ov ver the salmon.
5. Cut fresh dill
and parsley y into small ppieces
with knife k or scissors.
6. Sprinkle the spice mix of f fresh dill annd
parsley ov ver the salmo on.
7. Move the saalmon
to the oven plate.
8. Turn the oveen
off and ch hange it to thhe
grilling mo ode.
Grill the salmon in thhe
oven about
40 to 50 mminutes
until
it is crispy and a well donne.
Discussion:
The Cruccified
Salmon
is served with w cooked ppotatoes
and d white dry white w wine. IIf
possible it should
be eatenn
outside by the lake or ocean. o At hoome
in the cit ty environment
we enjoyy
grilled salm mon
often wiith
homemade
sauce (see
Photo 2).
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