Ingredients
Salmon fillet, skin on.
Dill, finely chopped.
Salt.
White pepper.
White sugar.
(For the sauce):
1 egg yolk.
75ml olive oil.
3 tsp Dijon mustard.
3 tblsp wholegrain mustard.
1 tblsp honey.
Method
Ensure there are no small bones in the salmon fillet.
Cover the inside of the salmon fillet liberally (at least 3mm thick) with sugar, salt and white pepper.
Cover the salt, etc., with a further, very liberal, coating of the dill.
Cover fillet with baking paper and rest a heavy weight on the dill-side of the salmon.
Rest in refrigerator, weighted, for at least two days, draining any juices regularly.
(For the sauce):
Whisk together egg yolk and 1 teaspoon Dijon mustard.
Gradually whisk in oil, to emulsify.
Whisk in remaining Dijon, wholegrain mustard, and honey.
Season well.
Remove skin, and thinly slice salmon before serving with sauce.
Cover the inside of the salmon fillet liberally (at least 3mm thick) with sugar, salt and white pepper.
Cover the salt, etc., with a further, very liberal, coating of the dill.
Cover fillet with baking paper and rest a heavy weight on the dill-side of the salmon.
Rest in refrigerator, weighted, for at least two days, draining any juices regularly.
(For the sauce):
Whisk together egg yolk and 1 teaspoon Dijon mustard.
Gradually whisk in oil, to emulsify.
Whisk in remaining Dijon, wholegrain mustard, and honey.
Season well.
Remove skin, and thinly slice salmon before serving with sauce.
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