| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Taste4 | 1 | Servings | |
INGREDIENTS
| 1 | Thick salmon fillet | |
| well-chilled 2 | ||
| pound | ||
| 3 | T | Medium-dry Amontillado |
| sherry | ||
| 4 | T | Coarse salt |
| 4 | t | Sugar |
| 1 | t | Freshly-ground black pepper |
| 4 | c | Fresh tarragon leaves |
| 64 | Thin asparagus spears, ends | |
| peeled | ||
| 3/4 | c | Amontillado sherry |
| 1/2 | c | Mayonnaise |
| 2 | T | Dijon mustard |
| 1/4 | c | Walnut oil |
| 1/2 | c | Neutral-flavored vegetable |
| oil such as canola or | ||
| sunflower |
INSTRUCTIONS
Place salmon, skin-side down in a glass baking dish. Rub with sherry. In a mortar grind together salt, sugar and pepper lightly with a pestle. Coat flesh side of salmon with salt mixture. Strew tarragon over salmon, distributing it evenly. Top with another glass dish and weight it with cans. Refrigerate for 48 hours, basting a few times with accumulated liquid. Cook asparagus in boiling, salted water until just tender, 2 to 3 minutes. Refresh under cold water, then pat dry. Set aside at room temperature. Prepare sauce: In a small saucepan bring sherry to a boil and reduce it by one-third. Let cool slightly, then pour into workbowl of a food processor with mayonnaise and mustard. Process for 5 seconds. Combine walnut and vegetable oils and, with the motor running, slowly begin to add to sherry mixture drop by drop. After 1 tablespoon of oil has been absorbed, you can begin to pour it slowly in a thin stream. Process to a medium consistency. Season to taste with salt and pepper and set aside at room temperature. Remove tarragon from salmon and wash off brine under cold water. With a very sharp knife, cut salmon into broad, thin slices. Divide among dinner plates. Pour a little sauce alongside. Top decoratively with asparagus. Grind black pepper over and serve immediately. Yield: 8 to 10 servings Converted by MC_Buster. Recipe by: TASTE SHOW #TS4766 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3347
Calories From Fat: 1679
Total Fat: 191.6g
Cholesterol: 693.6mg
Sodium: 30511.6mg
Potassium: 10195.6mg
Carbohydrates: 360.3g
Fiber: 27.7g
Sugar: 28.6g
Protein: 91.1g