Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
People
Family Photos
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Anti Pasti
Zucchini Appetizer
Zucchini Rolls
Chicken Paté
Roasted Tomato Starter
Pop's Olives
Artichoke Pie
Zucchini Fritters
Grilled Romaine
Bread with Lemon
Baked Feta Cheese
Aunt Fanny's Crescent Rolls
Proscuitto and Figs
Sonoma Cured Salmon
Roasted Sweet Peppers
Grilled Marinated Vegetables
Broiled Stuffed Mushrooms
Artichokes with Shrimp Topping
Artichoke Fritatta
Deviled Crab
Celery Victor
Mozzarella and Tomatoes
Marinated Calamari
Veal Carpaccio
Crab with Orange
Caponatina a la Siciliana
Peperonata
Home Cured Proscuitto
Giardiniera
2005 Sauvignon Blanc
2005 Glissando
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Sonoma County Italian Cured Salmon
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1 four or five pound fresh salmon, bones removed, skin on
1 bunch fresh thyme, leaves only coarsely chopped
1 bunch fresh basil, chopped
1 bunch fresh parsley, chopped
3 tablespoons fine sea salt
1 1/2 tablepoons sugar
1 1/2 tablespoons freshly ground pepper
3 tablespoons fine cognac
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Remove head and tail from fish. (Save
in plastic bag in freezer until you make
fish stock.)
Split fish lengthwise into two pieces.
Carefully run your finger over the skin and
remove any protruding bones with pliers.
Grind peppercorns in one of those
powerful hand food processors that make
this recipe so easy nowadays.
Combine the sugar, salt, and pepper.
Combine the herbs in another bowl.
Place a layer of herbs in the bottom of a
glass dish large enough to hold the fish.
Spread salt mixture on the skin of piece
of fish and place skin side down on the
herbs.
Spread top with salt mixture, herbs and
half the cognac sprinkled evenly.
Rub salt mixture onto inside of other
half, sprinkle with cognac and herbs and
place over fish in dish insides together.
Rub skin side of salmon, with remainder
of salt mixture and herbs and sprinkled
cognac.
Cover with plastic wrap and weight the
fish with heavy cans.
Three or four times a day if you want
you can baste the fish with the liquid in
the dish.
After two days place the bottom half on
the top, inside still together, recover, and
replace the heavy cans on top the fish.
The fish is cured after another three or
four days.
This cured fish will keep under
refrigeration for another twelve days or
more, so if you are having a rather
splendid party it can be prepared well
ahead of time. The taste is extraordinary
and not at all salty.
To serve: wipe off curing mixture with a
damp cloth. Slice thinly in long, diagonal
slices.
Variation: take some thin slices of home
cured salmon and wrap around nice fat
cooked asparagus spears or hearts of
palm. Serve with Sonoma
Vinaigrette as a first course.
Enjoy with our 2005 Sauvignon Blanc.
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