Making Gravlax for Salmon Benedict.
This is my absolute favorite breakfast. When Bonne Femme realized I was making a run the sauce this morning, she said, we're gonna eat it right? You're not gonna get mad and throw it away this time right?
I have a checkered past with hollandaise, at school I could bang it out with my eyes shut, I was teaching other folks how fix their slowly curdling pots. But at home it's been a different story; one way or another I wreck it, the last time I attempted it the emulsion broke so bad I could not imagine watching poeple eat it, I threw it away, and sauced with some Löwensenf. After that I determined that I would spend several days making lots of sauce nailing down the technique.
I never got around to making buckets of sauce, but last week Walt's had a sale on Salmon, so I knew the day would come again very soon when I would have to face the sauce. Salted salmon is a regular feature here on the blog, it's so easy to make, and so delicious, I think everybody should be making it.
It's salt sugar pepper and whatever seasoning sounds good
For this one I used some white pepper and hazelnut brandy.
As for curing time it can be anywhere from 18 hours to 3 days. I started this one Wednesday, so it has plenty of time to firm up.
The cured fish made it debut at the Friday Night Pizza Party, on a pie with caramelized onion, goat cheese and jalapeño.
I have been thinking about hollandaise sauce all week, like Shaun White setting to drop in on the half pipe, I visualized my ingredients, my moves, but my nerves were a mess. I decided to chuck it and turn to something completely different. The Saucier's Apprentice, by Sokolov (A gift from my Grandma and my Uncle), is very good introduction into the world of sauce and the hollandaise recipe rocked: No double boiler, no blender, no cold butter. The gravlax could not have been any happier with brunch on a Sunday morning.
MAC on Gravlax Nation
The Saucier's Apprentice by Raymond Sokolov