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Cold Salmon with Black Sesame Crust and Herb Mayonnaise
Makes 2 Servings
Ingredients
* FOR THE HERB MAYONNAISE:
*1/2 cup Mayonnaise
*1 tbls. fresh parsley, finely chopped
*2 tsp. fresh watercress, finely chopped
*1 small hard-boiled egg, chopped
*1/2 tsp. Dijon-style mustard
*1/2 tsp. lemon juice
*1/2 tsp. onion, finely minced
*1/2 teaspoon fresh chives, finely chopped
*1 tsp. fresh tarragon, finely chopped
*1/2 tsp. capers, finely chopped
*Sea salt and a pinch of freshly ground pepper
*Pinch of cayenne pepper
* FOR THE SALMON:
*10 oz. skinless salmon fillet
*Sea salt and freshly ground pepper
*2 oz. black sesame seeds
*Butter to prepare pan
*1 cup Aromatic Broth
Instructions
1To prepare the Herb Mayonnaise sauce, place the mayonnaise in a small mixing bowl. Put the parsley and watercress in a piece of clean cheesecloth, twist the ends together to close and squeeze the juice from the herbs into the mayonnaise.
2Add the remaining ingredients, including the watercress and parsley. Blend thoroughly. Taste and adjust the seasonings. Chill until ready to serve.
3To prepare the salmon, preheat oven to 450F degrees.
4Cut the salmon into 2 equal fillets. Season with salt and pepper and press the sesame seeds into 1 side of each fillet to form a crust. Place fillets in a buttered baking pan and add approximately 1 cup of the Aromatic Broth. The broth should just cover the bottom of the pan to a depth of 1/4-inch so as not to rinse away the sesame seeds. Bring to a boil on top of the stove and then place in a preheated oven for approximately 7 minutes or until the fish is just cooked through. Remove from the oven and allow to cool right in the cooking pan. Cover and refrigerate.
5To serve, place the cooled salmon on two chilled plates and garnish with the herbed mayonnaise. Serve with a mixed salad, if desired.
Source
Chef Jacques Haeringer, L'Auberge Chez Francois, Great Falls, VA.