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A quick guide to preparing flame salmon:
First of all, the fish fillets should be sprinkled with coarse sea salt (optional pepper)
depending on taste.
The salt should work for 1-1.5 hours. Salt residues are then roughly wiped from the
fillet.
Sprinkle the salmon with salt and pepper and leave to soak for a sufficient length of
time. Operating time: (60-90 min)
Once the salt has been absorbed, the fish is mounted (or nailed on the salmon boards provided
for this purpose). Together with the salmon, they are placed by the fire.
Depending on the intensity of the fire, the fillets are cooked after a good hour and can be eaten.
Salad with dressing is a good choice of side dish. A piece of baguette and some lemon to
accompany the fish are also included..
.... good appetite...
A beech wood fire with the addition of some pieces of alder wood is particularly suitable for
preparing or cooking. This gives the fish a special spice. This method of preparing fish by open
fire has a long tradition in Scandinavia.
Recipe proposal 2:
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