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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
- Â Â Salt to taste
- Â Â 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
- 1Â 1/2 tsp salt
- 1 Tbsp. sugar
- Â Â Thinly-sliced lemon for garnish
Direcciones
- 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. (
- Makes about 1 c.)
- 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. (
- Makes about 1 c.)
- 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.
- 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.
- 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.
- 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.
- This recipe yields 6 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 380g | |
| Recipe makes 12 servings | |
| Calories 415 | |
| Calories from Fat 292 | 70% |
| Total Fat 32.78g | 41% |
| Saturated Fat 6.59g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 511mg | 21% |
| Potassium 497mg | 14% |
| Total Carbs 5.24g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.66g | 2% |
| Protein 24.43g | 39% |
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