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Receta Pickled Salmon With Two Sauces
by Global Cookbook

Pickled Salmon With Two Sauces
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  Raciónes: 12

Ingredientes

  • 1 can tuna in extra virgin olive oil - (6 ounce) liquid removed
  • 5 x flat anchovy filets
  • 3 Tbsp. lemon juice
  • 2 Tbsp. capers liquid removed
  • 3/4 c. extra virgin olive oil
  • 1/2 c. lowfat sour cream
  • 1/4 c. mayonnaise
  • 1 Tbsp. lemon juice
  • 1/4 c. diced red onion
  • 3 tsp capers liquid removed, minced
  • 3 Tbsp. thinly-sliced fresh basil
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 6 lrg salmon filets - (3 lbs total)
  • 4 x bay leaves
  • 1 tsp whole peppercorns
  • 3 Tbsp. pickling spice
  • 10 c. cool water
  • 1 x onion thinly sliced
  • 2 lrg carrots thinly sliced
  • 1 x celery stalk thinly sliced
  • 1/4 c. white wine vinegar
  • 1 1/2 tsp salt
  • 1 Tbsp. sugar
  •     Thinly-sliced lemon for garnish

Direcciones

  1. For the Tuna Sauce: In a food processor or possibly blender, blend the tuna, anchovies, lemon juice and capers till smooth. Continue processing and pour the extra virgin olive oil in a steady thin stream, through the feeder tube, till the consistency of a thick sauce. Transfer to a bowl, cover with plastic wrap and refrigerate1 hour. (
  2. Makes about 1 c.)
  3. For the Tartar Sauce: Mix together the lowfat sour cream, mayonnaise, lemon juice, onion, capers, basil and salt and pepper to taste in a bowl. Cover with plastic wrap and chill 1 hour. (
  4. Makes about 1 c.)
  5. For the Salmon: Wrap the filets in cheesecloth and tie with string. Place the bay leaves, peppercorns and pickling spice in a separate square of cheesecloth, tying the ends with string to create a pouch.
  6. In a heavy pot, bring the water, onion, carrots, celery, white wine vinegar, salt, sugar and bay leaf mix in the pouch to a boil. Simmer for 30 min; remove the pouch from the broth.
  7. Gently lower the cheesecloth-wrapped salmon into the simmering broth and cook 3 min. Cold the fish in the broth to room temperature, about 45 min.
  8. When cold, remove the fish from the broth, unwrap it and transfer to a serving plate using a large spatula. Serve with the two sauces, garnished with lemon slices.
  9. This recipe yields 6 to 12 servings.