Summary
1. Combine kosher salt, sugar, fennel seeds in bowl and stir to combine. / 2. In a non reactive casserole dish sprinkle a thin layer of salt mixture. / 3. Place salmon loin on salt mixture, cover with remaining salt mixture. / 4. Place dill atop salmon and sprinkle cognac evenly over salmon. Cover and refrigerate for 36 hours. / 5. After 36 hours remove salmon loin from cure. Brush excess cure off of salmon. / 6. Place salmon onto cutting board and cover top and bottom with chopped dill. / 7. Turn oven onto lowest possible setting - should be 1250F. / 8. Thinly slice salmon and lay out onto cookie sheet. / 9. Place salmon in oven and allow to dry out.
1. Place peanut oil in high sided 2 quart pot and heat to 325°F. / 2. Season salmon with salt and white pepper, sauté in olive oil for 3 minutes on each side. / 3. While salmon is cooking dip avocado into tempura batter and gently place into hot peanut oil-cook until golden brown. Remove from oil with slotted spoon and place on platter lined with paper towel. /4. Split kaiser roll and rub with lemon caper rémoulade on both sides of bun. Place salmon on bun and top with alfalfa sprouts and tempura avocado. Serve additional rémoulade on the side.See the full content of this document
Extract
Chef Conny
Venice, California, that is.
In his rise to super chefdom, travel has always been an integral part of the equation for Swedish-born Conny Andersson. Early on, he hit the high seas as a line cook for the Sessan Passenger Line, and later spent a year criss-crossing the globe, managing to find jobs everywhere. In Australia he met Brenda, a California girl,...See the full content of this document
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