Darlings, La Diva must ask you this important question: Why am I always compelled to make something that’s low calorie extra delicious by adding a dollop of decadence? Ah, well, La Diva really just can’t help herself, now can she? One doesn’t become a Diva by being too practical and prudent, after all! To tell the truth, I’m always looking for tasty ways to improve upon a dish and the “decadent dollop” in question is La Diva’s home-made lemon dill mayonnaise, something I’ve not made in years!
Naturally, La Diva was inspired by her farm share which included a gorgeously compact lime green head of organic frisée and farm-fresh red potatoes. I’d already bought some salmon to use with the dill from last week’s share and when I saw the frisée, I just knew I had to do a light supper salad! The temperature had climbed back up to the low 80’s on South Beach, so a lovely fresh and green salad was perfect!
I was going to poach the salmon but then realized that to make a court boullion broth would take at least 20 minutes and frankly, was too much work when I could easily steam the fillets much more quickly (DJ Nevah L8 was lickin’ his chops and asking about dinner….) The salmon would have a subtle flavor by steaming yet still remain succulent and as the main component was the mayonnaise anyways….and it’s Saturday…and La Diva wanted to get her drunk on, so I skipped the court boullion and steamed it instead!
Here we go….
La Diva’s lemon dill mayonnaise
Ok, darlings, I have to confess. I hadn’t made mayo from scratch for a while (years!) and took a look at several cookbooks to remind myself of the process. Like riding a bike, it all came back to me once I read it but I found all the recipes I looked at to be overly complicated. So, I simplified it, reduced the amount of ingredients and made a portion that two people might attempt to eat in a few days! This recipe makes about a cup and honestly, once you try it, you’ll be “hooked” and never buy the store bought stuff again! (I’m wondering why I waited so long to make this again!)
Crack one room temperature egg into a small deep bowl or long narrow jug or jar. Add a teaspoon of Dijon mustard and whisk quickly with a fork. Add a quick squeeze of fresh lemon juice. Whisk again. Now, pour 1/2 c olive oil and 1/2 c canola oil into a large measuring cup with a spout . (I used a very expensive, green and fruity unfiltered extra virgin olive oil, so the taste of mayonnaise was very much like this stronger flavored olive oil. If you don’t want it as strong, use regular olive oil or regular extra virgin olive oil)
With an immersion blender, start to blend the egg while SLOWLY (I mean a slight CONSTANT dribble, darlings!) adding the oil. Continue blending and adding the oil, you’ll start to see the egg go from runny to foamy to creamy and then thicker like the mayo you recognize. As soon as you get the right texture, stop blending and add finely crushed Maldon sea salt to taste.
Put aside in another small bowl what you’ll use for the dinner (at least two generous tablespoons per person) Then, another quick squeeze of the lemon, some chopped fresh dill and the zest of half a lemon. Mix thoroughly and set aside. Use the other mayo to flavor another way for another day. (capers and anchovy, mango chutney or wasabi perhaps?)
Cut two small red potatoes into thick slices and put in a pan with just enough water to cover. Bring to a boil and cook until just fork tender, taking care not to overcook lest they fall apart. Drain, return to the hot pot, add some Maldon sea salt and quick drizzle of extra virgin olive oil and a handful of chopped fresh dill. Mix through and set aside. (It’s better to even almost under cook the potatoes as they will continue cooking in the hot pan once you return them to it.)
Next, lay some fresh dill on a good old fashioned steamer basket in a fry pan with about an inch of water. Place two seasoned salmon fillets over the dill, put the heat on high and cover. Once it starts to boil, reduce the heat to medium and keep an eye on this, don’t let the water boil too vigorously and steam until cooked or when the fish begins to flake. This won’t take long, maybe 8 minutes at most, depending on the thickness of your fillet. Once cooked, take fish out of the pan onto a plate, set aside and cover loosely with foil.
Puttin’ it together:
On large plates, add a good handful of the cleaned and dry frisée that has been dressed lightly with fresh lemon juice and a sprinkling of sea salt. Now, add some thinly sliced cucumbers off to one side of the greens. Put the potatoes off to the other side and carefully lay the salmon fillet on the center of the frisée. Dollop a HUGE OL’ SPOONFUL of the luscious lemon dill mayo on the fish.
NOW: Sit down, pick up your fork and relish the richness of the home made mayo with the succulence of the moist salmon….the lettuce and cucumbers add crunchiness while cutting through the creaminess of the dressing . The potatoes, salty, flavorful and comforting add substance to the plate. DIVA-LITE-FUL, darlings! Now, I must get off the computer, the beach is calling me!
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Originally posted 2009-02-15 14:28:00.