Fresh salmon filet (middle section, about 2 pounds, skin left on but de-boned, preferably by fishmonger) 5 tablespoons of sea salt 5 tablespoons of sugar Bunch of fresh dill, roughly chopped, stems and all Some cracked peppercorns A couple of tablespoons of cognac
Cut the fillet into two halves. Mix salt and sugar and rub it into the salmon. Add pepper, dill and cognac (dill also on the skin side). Sandwich the filets together and wrap them in plastic. Lay salmon sandwich on a plate and cover with another plate, and anything handy that weighs at least a pound or two. Refrigerate for 24 hours. Turn package around, and refrigerate for another 24 hours.
Before serving, remove dill and cracked pepper. Slice thin slices diagonally and serve with special gravlax sauce.
A QUICK, SOMEWHAT UNORTHODOX GRAVLAX SAUCE
About 1/2 cup of mayonnaise 2-3 tablespoons of Grey Poupon mustard 1 1/2 tablespoons of sugar About 1 tablespoon of HP-sauce or 1/2 cup of finely chopped dill
Mix all the ingredients and refrigerate for at least 15 minutes.
Minestra di crescione Watercress soup
2 ounces butter I onion peeled and chopped 3 medium-sized potatoes 3 bunches watercress salt and pepper 4 cups chicken stock ½ - 1 cup cream
In a saucepan melt the butter and add onion, potatoes, and the watercress stalks. Add salt and pepper, cover, cover, and stew gently for 20 minutes.
Remove the lid and add the chicken stock and the remainder of the watercress. Cover, and cook for another 10 minutes.
Purée in blender, add cream and correct seasoning. Garnish with chopped parsley. Can be served hot or cold, with or without bread crumbs.
Adapted from Leaves from our Tuscan Kitchen
Mamma's Poached Salmon
Chicken Provencale
1 large boneless chicken breast, cleaned and cut into medium-sized pieces extra virgin oil 2 cloves of garlic, minced 2 tomatoes, or small can of peeled canned tomatoes, chopped chicken bouillon (Knorr) bay leaf at least one cup of dry white wine salt and freshly ground pepper thyme pitted black olives (Kalamata, for instance) a few tablespoons of strained Greek yogurt Italian parsley white or, preferably, brown rice
Fry chicken in olive oil. add salt and pepper. Transfer to warm oven when just done.
Add garlic to frying pan and simmer under low heat until very lightly browned. Add tomatoes and pour in the wine. Add bouillon, salt, pepper, and thyme. Let simmer under low heat for at least 20 minutes (you may want to add more wine).
Meanwhile, boil the rice.
Add olives. Let cool a little, then stir in the yogurt. Transfer chicken back into to the frying pan and heat up a gain. Sprinkle with parsley, and serve on heated plates.
I usually serve it with an Arugula salad (with a dressing of balsamic vinegar and olive oil) and either red or white wine. Both go well with this dish - which has proven to be quite a crowd-pleaser.
