| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Tvfn |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Salt |
| 1/2 |
c |
Sugar |
| 2 |
T |
Cracked white peppercorns |
| 2 |
|
3 Pound fresh salmon |
|
|
fillets skin on |
| 3 |
|
Fresh dill |
| 1 |
T |
Sweet mustard |
| 1 |
t |
French mustard |
| 2 |
t |
Sugar |
| 1 1/2 |
T |
White wine vinegar |
| 1 |
pn |
Salt |
| 1 |
pn |
Pepper |
| 3/4 |
c |
Salad oil |
| 1/2 |
c |
Chopped dill |
INSTRUCTIONS
Mix salt, sugar and white peppercorn. Rub a handful of the salt
mixture on both sides of the salmon fillets. Place the salmon fillet
in a shallow dish, and sprinkle with remaining salt mixture. Cover the
salmon with dill, and let stand for six hours at room temperature.
Refrigerate for 24 to 30 hours. Combine the mustard, sugar, vinegar,
salt and pepper in a large bowl. Whisk vegetable oil into the mixture
by drizzling oil in a very slow, steady stream, until thick
consistency is formed. (A food processor may also be used).
Refrigerate overnight. To serve: Remove the skin from the salmon and
reserve. Slice the fillets lengthwise very thinly and arrange on a
serving platter. Cut the reserved skin in 1/2-inch wide pieces and
blacken in a very hot cast iron skillet for approximately 20 seconds.
Arrange fillets on platter and garnish with lemon, dill and salmon
skin pieces before serving. Yield: 4 servings Recipe by: CHEF DU JOUR
JO ANNE WORLEY SHOW#DJ9072 Posted to MM-Recipes Digest V4 #045 by "Ed
Bauman" <BIRCHCREEK@msn.com> on Feb 12, 97.
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