Raw Salmon Marinated In Amontillado Sherry
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Raw Salmon Marinated In Amontillado Sherry
Last updated 6/12/2012 12:59:23 AM. Recipe ID 22331. Report a problem with this recipe.
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      Title: Raw salmon marinated in amontillado sherry
 Categories: Try it
      Yield: 8 Servings
MMMMM-----------------------TASTE #TS4766----------------------------
      2 lb Thick salmon fillet,
      3 tb Medium-dry Amontillado
      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

MMMMM---------------------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
  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
  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,

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Recipe ID 22331 (Apr 03, 2005)

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