Tuesday, December 22, 2009
Don't Dally with Dill
Maybe it's just a coincidence, but a couple of weeks ago, Epicure printed a recipe for gravlax, just in time for Christmas.
Today, I went to Prahran market to get my salmon and dill to make this justly famous dish for our celebration. The salmon was no problem, you'd expect a plentiful supply as Australians have embraced this fish, and seafood in general, as a better option than turkey or ham for our usually hot summer Christmas lunch.
But do you think I could find dill anywhere? Every stall was the same, all sold out. Eventually, I found some, so mission accomplished.
Might Epicure have caused a run on dill amongst the good burghers of Prahran, South Yarra and Toorak? Will there be gravlax on your table this Christmas? What else are you having?
I've posted this sauce before, but it's worth repeating as an exceptional accompaniment for gravlax.
Horseradish & Mustard Sauce
(adapted from Rick Stein)
2 or 3 teaspoons grated horseradish
2 teaspoons grated onion, grated on a cheese grater to a pulp
1 teaspoon quality Dijon mustard
25ml white wine vinegar
good pinch of salt
250ml whipping cream
Mix everything together except the cream. Whip the cream to soft peaks and gently fold in all the other ingredients, chill.