Caraway And Fennel Crusted Loin Of Lamb With Mustard Sauce Recipes

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GRAVLAX WITH MUSTARD SAUCE

Provided by Bobby Flay

Time P1DT6h

Number Of Ingredients 14



Gravlax with Mustard Sauce image

Steps:

  • Mix salt, sugar and white peppercorns. Take a handful and rub it on both sides of the salmon. Place the salmon in a dish and sprinkle the rest of the mix on top.
  • Cover the salmon with dill and let it stand for six hours at room temperature.
  • Put in the refrigerator for 24 to 30 hours, depending on how thick the salmon is.
  • To serve:
  • Slice the salmon off the skin in thin slices, and place them on a platter. Cut the skin in pieces, approximately 1/2-inch wide, and blacken the skins in a very hot cast iron skillet.
  • Decorate the platter with lemon, dill and skin.
  • Mix the mustards, sugar and vinegar and season with pinches of salt and pepper. Mix in the oil while you pour it in a steady stream. When the sauce has a mayonnaise-like consistency, stir in the chopped dill.

1/2 cup salt
1/2 cup sugar
2 tablespoons cracked white peppercorns
2 to3 pounds fresh salmon filets (preferably center piece, skin on)
3 bunches fresh dill
Mustard sauce, recipe follows
1 tablespoon sweet mustard
1 teaspoon French mustard
2 teaspoons sugar
1 1/2 tablespoons white wine vinegar
Salt
Pepper
3/4 cup salad oil
1/4 cup chopped dill

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