The Grand Central Oyster Bar & Restaurant Cookbook by Sandy Ingber & Roy Finamore

Author:Sandy Ingber & Roy Finamore
Language: eng
Format: epub
Publisher: ABRAMS, Inc. (Ignition)
Published: 2013-07-27T00:00:00+00:00

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FOR THE SAUCE VERTE

1 packed cup spinach leaves

1 ½ tablespoons lemon juice

1 ½ tablespoons very hot water

¾ cup mayonnaise

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TO MAKE THE SAUCE VERTE: Put the spinach, lemon juice, and water into the bowl of a food processor and pulse until the spinach is finely chopped. Stir the spinach into the mayonnaise, cover, and refrigerate until needed. The sauce will keep for 3 days.

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FOR SERVING

4 Boston lettuce leaves

4 sprigs fresh dill

Cucumber Dill Salad

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TO SERVE: Lift the salmon out of the court bouillon and remove the skin from the salmon. Set the salmon on a dinner plate and garnish with a dill sprig. Place a lettuce leaf on the plate and fill it with cucumber salad. Serve the sauce in small bowls on the side.

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