Fish Cookbook: 30 Highly Popular Fish Recipes Your Whole Family Will Love by Gordon Rock

Author:Gordon Rock [Rock, Gordon]
Language: eng
Format: azw3
Published: 2015-03-17T04:00:00+00:00

For Mustard Sauce:

Sherry vinegar, 2 tablespoons

Salt, to taste

Pepper, to taste

Honey, 1 tablespoon

Sunflower oil, ½ cup

Dill, 4 tablespoons, chopped

Sweet mustard, 1 tablespoon

Method:

Crush all the spices in a mortar and season with salt and sugar.

Spread ½ of the spice mixture on a plastic wrap.

Trim the salmon and place it on the plastic wrap and spread the remaining mixture on the salmon.

Roll the wrap and seal tightly. Refrigerate for 48 hours and turn the fillet after every 12 hours.

Rinse the fillet under cold water and pat dry.

Brush it with oil.

Chop dill and roll the salmon fillets in it. Refrigerate for 24 hours more.

Now to prepare mustard sauce, combine honey with mustard and vinegar. Season with salt and pepper. Beat the mixture well and stir oil gradually. Blend well.

Add dill and mix. Refrigerate to set.

Slice the salmon fillets and serve with mustard sauce and gravlax sauce.

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