Gravlax With Mustard Sauce Recipe - Cooking Index
Gravlax With Mustard Sauce Recipe - Cooking Index
| Gravlax | ||
| 1/2 cup | Salt | |
| 1/2 cup | Sugar | |
| 2 tablespoons | Cracked white peppercorns | |
| 2 | Fresh skin-on salmon fillets - (3 lbs ea) | |
| 3 x | Fresh dill | |
| Mustard Sauce | ||
| 1 tablespoon | Sweet mustard | |
| 1 teaspoon | French mustard | |
| 2 teaspoons | Sugar | |
| 1 1/2 tablespoons | White wine vinegar | |
| 1 | Salt | |
| 1 | Freshly-ground black pepper | |
| 3/4 cup | Salad oil | |
| 1/2 cup | Chopped dill |
Gravlax: Mix salt, sugar and white peppercorn. Rub a handful of the salt mixture on both sides of the salmon fillets. Place the salmon fillet in a shallow dish, and sprinkle with remaining salt mixture.
Cover the salmon with dill, and let stand for six hours at room temperature. Refrigerate for 24 to 30 hours.
Mustard Sauce: Combine the mustard, sugar, vinegar, salt and pepper in a large bowl. Whisk vegetable oil into the mixture by drizzling oil in a very slow, steady stream, until thick consistency is formed. (A food processor may also be used). Refrigerate overnight.
To serve: Remove the skin from the salmon and reserve. Slice the fillets lengthwise very thinly and arrange on a serving platter.
Cut the reserved skin in 1/2-inch wide pieces and blacken in a very hot cast-iron skillet for approximately 20 seconds.
Arrange fillets on platter and garnish with lemon, dill and salmon skin pieces before serving.
This recipe yields 4 servings.
Source:
CHEF DU JOUR - (Show # DJ-9369) - from the TV FOOD NETWORK
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