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Title: Raw Salmon Marinated in Amontillado Sherry
Categories: Insert Fish Fruit Salmon
Yield: 8 Servings
| TASTE #TS4766 | ||
| 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.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
From: Sylvia Steiger Date: 27 Oct 97 National Cooking Echo Ä
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