Asian Gravlox With Chayote Caviar Salad Recipe - Cooking Index
Asian Gravlox With Chayote Caviar Salad Recipe - Cooking Index
| 4 | Lemongrass stalks | |
| 6 | Kaffir lime leaves | |
| 1 cup | Shallots | |
| 1/2 cup | Peeled ginger | |
| 1/2 cup | Ground, toasted coriander | |
| 1/2 cup | Ground, toasted star anise | |
| 1/4 cup | Ground, toasted Szechwan peppercorns | |
| 1/2 cup | Ground, toasted fennel | |
| 1/2 cup | Ground, toasted white peppercorns | |
| 2 cups | Kosher salt | |
| 2 cups | Sugar | |
| 1 | Side of salmon - skin off | |
| Chayote Caviar Salad | ||
| 1 tablespoon | Minced shallots | |
| 1 tablespoon | Dijon mustard | |
| 1/2 tablespoon | Thin soy sauce | |
| 2 tablespoons | Lemon juice | |
| 1/2 teaspoon | Freshly-ground white pepper | |
| 3/4 cup | Canola or neutral oil | |
| 2 | Chayote - julienned | |
| 1/8 cup | Red bell pepper brunoise | |
| 1 oz | Osetra caviar | |
| 1 tablespoon | Chive batons |
In a food processor, combine first 4 ingredients until pureed. Add spices then salt and sugar. Completely coat both sides of the salmon, tightly cover and refrigerate overnight, (minimum of 16 hours).
Thoroughly rub off cure. Slice very thin on the bias.
Chayote Caviar Salad: Combine first 5 ingredients and slowly whisk in oil. Toss 3/4 of vinaigrette with chayote and peppers. Combine the rest of the vinaigrette with the caviar and chives.
Cover plate with thinly sliced gravlox. Place small amount of salad in the middle. Drizzle with vinaigrette.
This recipe yields 12 to 16 portions.
Source:
CHEF DU JOUR - (Show # DJ-9306) - from the TV FOOD NETWORK
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