CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Vegetables |
|
Taste4 |
1 |
servings |
INGREDIENTS
1 |
|
Thick salmon fillet; well-chilled (2 |
|
|
; pound) |
3 |
tb |
Medium-dry Amontillado sherry |
4 |
tb |
Coarse salt |
4 |
ts |
Sugar |
1 |
ts |
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 |
tb |
Dijon mustard |
1/4 |
c |
Walnut oil |
1/2 |
c |
Neutral-flavored vegetable oil; such as canola or |
|
|
; sunflower |
INSTRUCTIONS
AMONTILLADO SAUCE
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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