See Also: Cured salmon with sweet citrus asparagus and dill hollandaise(recipes)
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Cured salmon with sweet citrus asparagus and dill hollandaise (recipes) and hepatoduodenal ligament (medicine)


Cured salmon with sweet citrus asparagus and dill hollandaise (recipes)






Serves 4



Preparation time

overnight



Cooking time

10 to 30 mins

















Ingredients



For the cured salmon450g/1lb salmon fillet (preferably middle-cut), pin bones removed25g/1oz coarse sea salt25g/1oz caster sugar1 tsp crushed white peppercorns1 lemon, zest onlyFor the sweet citrus dressing (makes approximately 150ml/5fl oz)50g/2oz caster sugar50ml/2fl oz water2 lemons, juice only1 strip lemon zest1 star anise1 stalk lemongrass, finely chopped150ml/5fl oz olive oilsalt and freshly ground black pepperFor the dill hollandaise6 tsp white Wine vinegar2 tsp caster sugar175g/6oz unsalted butter2 free-range egg yolks1 lemon, juice only2 tsp Dijon mustard2 tbsp freshly chopped dillsalt and freshly ground black pepperFor the asparagus8 asparagus spears, peeledhandful watercress sprigs salt and freshly ground black pepper



Method



1. Lay the salmon fillet skin-side down on a large sheet of cling Film. Stir together the salt, sugar, pepper and lemon zest until well combined. Spread the mix on top of the fillet before wrapping in the cling Film.2. Lay the salmon on a tray, salted side up, placing another tray on top carrying a weight roughly equal to that of the salmon. The fish can now be refrigerated for 24 hours to complete the curing process, the salt and sugar mix dissolving into the fillet, leaving a ' cooked' finish.3. For the dressing, boil together the sugar and water. Once the sugar has dissolved, add the lemon juice and zest, star anise and lemongrass. Simmer the syrup for several minutes. Remove from the heat and leave to infuse for several hours before straining. Once strained, whisk the olive oil into the liquid and season with salt and freshly ground black pepper.4. To make the hollandaise, rapidly simmer together the white Wine vinegar and caster sugar, allowing the quantity to reduce in volume by half before removing from the hob. 5. Melt the butter in a saucepan and simmer for two minutes. Remove from the heat and leave to cool until warm. Alternatively, place the butter in a bowl, cover and microwave just until melted. The butter will now have separated, leaving all the milky white solids in the base of the pan and the clear clarified butter on top. 6. Place the egg yolks, lemon juice and 2 tbsp of water in a blender and blend briefly to combine. While blending, slowly ladle in just the warm clear butter until it is all incorporated to a thick, creamy consistency.7. Whisk the reduced vinegar, mustard and chopped dill into the hollandaise, seasoning with salt and freshly ground black pepper. This sauce must be kept just warm before serving.8. Plunge the asparagus into boiling salted water until just tender before refreshing quickly in iced water. Cut each spear into 4-5 pieces.9. To serve, simply unwrap the salmon, wiping clear of any lemon zest before dividing into twelve slices. 10. Place 3 slices of salmon on each plate. Season the asparagus and watercress with salt and freshly ground black pepper, along with a few spoonfuls of the sweet citrus dressing. Neatly arrange the salad with the salmon, offering a small dish of dill hollandaise with each.



hepatoduodenal ligament (medicine)


hepatoduodenal ligament
<anatomy> The portion of the lesser omentum that connects the liver and duodenum.

Synonym: ligamentum hepatoduodenale.