Advertisement
Recipe: Raw Salmon Marinated In Amontillado Sherry
Similar Categories: Raw, Salmon, Marinated, Amontillado, Sherry
8 Servings
2 lb Thick salmon fillet,
Well-chilled
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 Very thin asparagus spears,
Ends peeled
---AMONTILLADO SAUCE---
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
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, distributin 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 vegetabl 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.
2 lb Thick salmon fillet,
Well-chilled
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 Very thin asparagus spears,
Ends peeled
---AMONTILLADO SAUCE---
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
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, distributin 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 vegetabl 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.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Raw, Salmon, Marinated, Amontillado, Sherry
| Poached Salmon In Herb Marinade With Avocado | British Clay Bowl Salmon Pie |
