Marinated Salmon with Canadian Borgonzola Dressing

Name: Marinated Salmon with Canadian Borgonzola Dressing
Yield: 20 servings
Ingredients: 1 salmon fillet or trout fillet 1.5 to 2 kg (3 to 4 lb); 8 oz (225 g) coarse salt; 1/4 cup (60 mL) sugar; Cloves; coriander; bay leaves; marjoram; rosemary; sage; thyme; 1 onion diced; 1 carrot diced; 1 stick of celery diced; 1/4 cup (60 mL) olive oil; 2 bunches of fresh dill; 1/4 cup (60 mL) cognac or brandy; Canadian Borgonzola Dressing; 2 egg yolks; 1 stick of celery; 1/4 cup (60 mL) Dijon mustard; Juice of 2 lemons; 1 cup (250 mL) olive oil; 2 tbsp (30 mL) fresh dill chopped; 2 oz (60 g) Canadian Borgonzola or Bleubry cheese

This is the Marinated Salmon with Canadian Borgonzola Dressing recipe.

Yields 20 servings

Ingredients

1 salmon fillet or trout fillet 1.5 to 2 kg (3 to 4 lb)
8 oz (225 g) coarse salt
1/4 cup (60 mL) sugar
Cloves, coriander, bay leaves, marjoram, rosemary, sage, thyme
1 onion diced
1 carrot diced
1 stick of celery diced
1/4 cup (60 mL) olive oil
2 bunches of fresh dill
1/4 cup (60 mL) cognac or brandy
Canadian Borgonzola Dressing
2 egg yolks
1 stick of celery
1/4 cup (60 mL) Dijon mustard
Juice of 2 lemons
1 cup (250 mL) olive oil
2 tbsp (30 mL) fresh dill chopped
2 oz (60 g) Canadian Borgonzola or Bleubry cheese

READY FOR REWARDS?

Preparation

In a bowl, mix salt, sugar, pepper and all the herbs and spices (chopped or crushed).

Remove bones from salmon but leave skin on. Dip fillet in spices mix and cover thoroughly. Place on a cookie sheet or a tray, spread diced vegetables over salmon and drizzle with olive oil and cognac. Refrigerate for 2 days, turning every 12 hours.

After 2 days, clean herbs and spices from fish. It's preferable to leave salmon in oil before serving it, as oil keeps it firm.

Canadian Borgonzola Dressing:

Mix all ingredients, as if you were making a mayonnaise. Serve salmon with dressing.

Jean Soulard, Executive Chef, Le Château Frontenac

Tips

Note: This recipe contains raw or lightly cooked eggs. Foods containing raw or lightly cooked eggs may be harmful to vulnerable people such as young children, the elderly, pregnant women and people with weak immune systems.