Raw salmon marinated in amontillado sherry

8 servings

Ingredients

Quantity Ingredient
2 pounds Thick salmon fillet,
Well-chilled
3 tablespoons Medium-dry Amontillado
Sherry
4 tablespoons Coarse salt
4 teaspoons Sugar
1 teaspoon Freshly-ground black pepper
4 cups Fresh tarragon leaves
64 Very thin asparagus spears,
Ends peeled
¾ cup Amontillado sherry
½ cup Mayonnaise
2 tablespoons Dijon mustard
¼ cup Walnut oil
½ cup Neutral-flavored vegetable
Oil, such as canola or
Sunflower

Directions

TASTE #TS4766

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, 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.

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