Main Entrée: Cold Salmon with Black
Sesame Crust and Herb Mayonnaise
Serves 2
Herb Mayonnaise
- ½ cup Mayonnaise
- 2 teaspoons finely chopped watercress
- 1 tablespoons finely chopped parsley
- 1small hard-boiled egg, chopped
- I/2 teaspoon Dijon mustard
- I/2 teaspoon lemon juice
- I/2 teaspoon finely minced onion
- I/2 teaspoon finely chopped chives
- 1 teaspoon finely chopped fresh tarragon
- ½ teaspoon finely chopped capers
- Sea salt
- Pinch of freshly ground black pepper
- Pinch of cayenne pepper
The Salmon
- 1 recipe Aromatic Broth
- 2 ounces toasted sesame seeds
- 10 ounces skinless salmon filet
- Butter
- Salt and freshly ground pepper
To prepare the Salmon
Preheat oven to 450 degrees
Cut the Salmon into two equal filets. Season with salt and pepper and press the sesame seeds into one side of each filet to form a crust. Place filets in a buttered baking pan and add approximately one cup of the court bouillon. The court bouillon should just cover the bottom of the pan to a depth of 1/4 so as not to rinse away the sesame seeds. Bring to a boil on top of the stove and place in a pre-heated 450-degree oven for approximately 7 minutes or until the fish is just
cooked through. Remove from the oven and allow to cool right in the cooking pan. Cover and refrigerate.
To prepare the Mayonnaise Sauce
Place the mayonnaise in a small mixing bowl.
Put the parsley and watercress in a piece of clean cheesecloth, twist the ends together to close, and squeeze the juice from the herbs into the mayonnaise.
Add the remaining ingredients, including the watercress and parsley. Blend thoroughly. Taste and adjust the seasonings. Chill until ready to serve.
To Serve:
Place the cooled salmon on two chilled plates and garnish with the mayonnaise. Serve with a mixed salad if desired.
Aromatic Broth
Makes 2 quarts
- 2 quarts water
- 1 cup onions, cut in slivers
- 1 cup carrots, cut in thin rounds
- ½ cup leeks, washed well and sliced
- ½ cup celery, cut in slivers
- 2 bay leaves
- 3 cloves
- ½ teaspoon cracked black peppercorns
- 2 cups dry white wine
- 2 tablespoons white wine vinegar
- 2 tablespoons sea salt
Place all the ingredients in a 3-quart pot and bring to a boil. Reduce the heat and let simmer for 30 minutes, uncovered. Remove from heat and cool.
Transfer liquid and vegetables into a bowl and store in the refrigerator until needed.
Hint: May be prepared ahead of time or even frozen. Strain the broth to remove the vegetables just prior to use.
