By
chef patrick Asfaux5/5
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1.75 oz (50 gr) tablespoon of fine salt or crushed coarse salt
1.75 oz (50 gr) of caster sugar
1 tablespoon of pepper mignonnette (white pepper crushed with the bottom of a saucepan)
1 bunch of dill
1.7 fl oz (5 cl) of cognac
Step-by-step directions
Have your fishmonger fillet the two salmon fillets by asking him to scrape the scales. Keep the head and backbone as they will be used for another recipe.
1 In a large dish, place at the bottom a little salt, sugar, pepper and half of the dill chopped roughly, then place the 2 fillets on their sides skin side down, then using tweezers remove by pulling all the small center bones (we found nothing else to do it with). Drizzle with cognac, then add on top your mixture of salt, sugar, mignonnette and dill, cover with plastic wrap and refrigerate
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Add AFTouch to your home screen
A shortcut on your phone for one-tap access.
How to do it on iPhone :
1. In Safari, tap the Share button (square with an up arrow, at the bottom of the screen).
2. Scroll down and tap "Add to Home Screen".
3. Tap Add at the top right.
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