| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Tvfn |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Salt |
| 1/2 |
c |
Sugar |
| 2 |
tb |
Cracked white peppercorns |
| 2 |
|
3 Pound fresh salmon fillets, skin on |
| 3 |
bn |
Fresh dill |
| 1 |
tb |
Sweet mustard |
| 1 |
ts |
French mustard |
| 2 |
ts |
Sugar |
| 1 1/2 |
tb |
White wine vinegar |
| 1 |
pn |
Salt |
| 1 |
pn |
Pepper |
| 3/4 |
c |
Salad oil |
| 1/2 |
c |
Chopped dill |
INSTRUCTIONS
GRAVLAX
MUSTARD SAUCE
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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