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Ingredientes
- 1 x Thick salmon fillet, well-chilled (2 lb.)
- 3 Tbsp. Medium-dry Amontillado sherry
- 4 Tbsp. Coarse salt
- 4 tsp Sugar
- 1 tsp Freshly-grnd black pepper
- 4 c. Fresh tarragon leaves
- 64 x Thin asparagus spears, ends peeled
- 3/4 c. Amontillado sherry
- 1/2 c. Mayonnaise
- 2 Tbsp. Dijon mustard
- 1/4 c. Walnut oil
- 1/2 c. Neutral-flavored vegetable oil, such as canola or possibly sunflower
Direcciones
- 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 mix. Strew tarragon over salmon, distributing it proportionately. Top with another glass dish and weight it with cans. Chill for 48 hrs, basting a few times with accumulated liquid.
- Cook asparagus in boiling, salted water till just tender, 2 to 3 min.
- Refresh under cool water, then pat dry. Set aside at room temperature.
- Prepare sauce: In a small saucepan bring sherry to a boil and reduce it by one-third. Let cold slightly, then pour into workbowl of a food processor with mayonnaise and mustard. Process for 5 seconds. Combine walnut and vegetable oils and, with the motor running, slowly begin to add in to sherry mix drop by drop. After 1 Tbsp. 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 cool 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.
- Yield: 8 to 10 servings
