#Jules Gautret

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Cognac Cured Salmon

Should you host a party this weekend, home-cured fish is always a crowd-pleaser, rather simple to make, and worth buying a whole salmon for (it's often cheaper than buying fillets)! And this beautiful Cognac Cured Salmon pairs wonderfully with Champagne! Happy Friday!

Ingredients (serves six to a dozen):

3 cups coarse sea salt

3 cups caster sugar

1 tablespoon whole black peppercorns

1 teaspoon dried dill

half a large salmon (about 900 grams/2 pounds), filleted

4 tablespoons good quality Cognac or Brandy (like Jules Gautret VS Cognac)

In a large bowl, combine coarse sea salt and caster sugar. Crush black peppercorns roughly with a pestle in a mortar, and add them to the bowl, along with the dried dill, stirring well to mix. Set aside

Unwrap a large portion of cling film, without cutting it. Arrange about a third of the salt and sugar mixture onto it, and sit salmon halve, skin-side down firmly onto it. Drizzle generously with Cognac.  Top with remaining two thrids of the curing mixture, fold cling film over and wrap tightly. Place in the refrigerator for at least 48 hours.

Remove cure, and wash salmon under cold water. It now has taken a deeper pink hue, and the flesh is harder to the the touch. Pat salmon dry with paper towels.

Remove Cognac Cured Salmon from the refrigerator, about half an hour before serving, with Blinis, and a chilled dry white wine, like a Côtes de Gascogne or Champagne!

[weijcke]

Jules Gautret - Relifting Cognac Range http://www.packagingoftheworld.com/2021/09/jules-gautret-relifting-cognac-range.html

[weinmitmehr-blog]

Jules Gautret – Pineau Des Charentes Blanc 75cl Bottle http://j.mp/2WClBjb Eine Ehe von Traubensaft und Cognac, leuchtend gelber Farbe, zart und reicher Früchte Nase, trockener am Gaumen als die Rose, mit einem üppigen frischen und sauberen Abschluss.

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Cognac Cured Mackerel

This Cognac Cured Mackerel also is a delicious entrée, the aged spirit giving the flesh of the fish a hint of sweetness. Rather delightful!

Ingredients (makes 1):

1 cup coarse sea salt

1 cup caster sugar 

1/2 tablespoon whole black peppercorns

1/2 teaspoon dried dill

one beautiful mackerels, gutted (about 300 to 350 grams)

3 tablespoons good quality Cognac (like Jules Gautret VS Cognac)

In a large bowl, combine coarse sea salt and caster sugar stirring well to mix. Crush black peppercorns, and add them to the bowl, along with dried dill. Give a good stir. Set aside.

With a sharp knife, cut open mackerel, like a book.

Unwrap a large portion of cling film, without cutting it. Arrange about a third of the black pepper and dill salt and sugar mixture onto it, and sit mackerel, skin-side down firmly onto it.

Drizzle Cognac generously over the mackerel. Top with remaining two thrids of the curing mixture, fold cling film over and wrap tightly. Place in the refrigerator for at least 48 hours.

Remove cure, and wash mackerel under cold water. The flesh should now be harder to the the touch.

Serve Cognac Cured Mackerel, with Chestnut Blinis and Chives and Chervil Cream.