Cook This: 3 recipes for Mother’s Day brunch from A Montreal Cook, including an asparagus and ricotta tart

Article content

Step 4

Article content

Bake until the tops are golden and bubbling, about 15 minutes. Let cool slightly before eating.

Article content

BÉCHAMEL SAUCE

Article content

Makes: 2 cups (500 mL)

Article content

3 tbsp (45 g) butter
3 tbsp (25 g) all-purpose flour
2 cups (500 mL) milk
OR 1 1/2 cups (375 mL) milk and 1/2 cup (125 mL) whipping cream
1/2 tsp salt
Freshly ground pepper to taste, preferably white (for colour)
Pinch of nutmeg

Article content

Step 1

Article content

In a medium saucepan, melt the butter over medium-high heat. Add the flour and with a whisk, stir vigorously for a good 30 seconds. While whisking, slowly pour in a cup of milk, and continue whisking to remove any lumps. Add the remaining milk (or milk and cream) a little at a time, whisking constantly, until the mixture is smooth and creamy. Stir in the salt, pepper and nutmeg. Reduce the heat to medium-low and simmer for 5 minutes.

Article content

Step 2

Article content

Use immediately, or pour into a shallow dish, cover with plastic wrap pressed against the surface, and refrigerate for up to a week.

Article content

GRAVLAX WITH CARAWAY AND CORIANDER

Article content

“I love gravlax even more than smoked salmon. I just have to always plan a little bit more ahead than I usually do,” says Lesley Chesterman. Photo by Maude Chauvin

Article content

Serves: 10-15

Article content

6 tbsp (90 g) sea salt or kosher salt, divided
1 2-lb (900-g) sushi-grade salmon fillet, skin on, pin bones removed
1 1/2 tbsp sugar
1 tsp caraway seeds
1 tsp coriander seeds
1/2 tsp freshly ground pepper (preferably white pepper)
2 large bunches dill

Article content

Article content

Step 1

Article content

Wash the salmon: Fill a large bowl with cold water and add 1 heaping tablespoon of salt. Stir until the salt is dissolved, then add the salmon. Leave to soak for 10 minutes.

Article content

Step 2

Article content

In a small skillet over medium-high heat, toast the caraway and coriander seeds, stirring constantly, until fragrant, about 1 minute. Transfer to a spice grinder or mortar and pestle and grind fine.

Article content

Step 3

Article content

Meanwhile, in a small bowl, mix the remaining salt, the sugar, ground spices and pepper.

Article content

Step 4

Article content

Remove the salmon from the bath and pat dry with paper towels. Place the salmon skin side up on a clean work surface and sprinkle about half the salt mixture all over it, then rub it in with your fingers.

Article content

Step 5

Article content

Arrange half the dill in the bottom of a rimmed dish large enough to hold the salmon. Place the salmon, skin side down, on the bed of dill and rub the remaining salt mixture over the top and sides of the fish. Reserve a handful of dill for the sauce (recipe follows) and place the rest of it directly on the fish flesh. Cover with a sheet of plastic wrap and then place a weight on top (I use a small cutting board with a few cans on top). Refrigerate for 1 day.

Article content

Article content

Step 6

Article content

After 1 day, unwrap the salmon, remove the dill, and turn the fillet skin side up. Cover again with the dill, followed by the plastic wrap, and put the weight back on top. Refrigerate until sufficiently cured, 1 day longer for a lighter gravlax or 2 days longer for a firmer, saltier gravlax.

Article content

Step 7

Article content

To serve: Unwrap the salmon, scrape off the dill, and place on a work surface. Using a very sharp chef’s knife, cut the gravlax on the bias into thin slices. Arrange on blini or pumpernickel or rye bread toast points. Drizzle with Dill-Mustard Sauce (recipe follows), if you like, and serve.

Article content

Step 8

Article content

The gravlax can be stored in the refrigerator, well wrapped in plastic, for about 5 days after the 3-day preparation period.

Article content

Cut the gravlax into thin slices on the bias before serving with dill-mustard sauce. Photo by Maude Chauvin

Article content

DILL-MUSTARD SAUCE

Article content

Makes: 1/2 cup (125 mL)

Article content

3 tbsp white wine vinegar
2 tbsp coarsely chopped dill
1/4 cup (60 mL) Dijon mustard
1 tbsp sugar
1/4 cup (60 mL) canola or vegetable oil
Salt and freshly ground pepper to taste

Article content

In a blender or mini food processor, or using an immersion blender in a small, deep bowl, combine the vinegar with the chopped dill, mustard and sugar and blend until the dill is very finely chopped. Gradually pour in the oil and blend until a smooth sauce forms. Season with salt and pepper.

Article content

Recipes and images excerpted from A Montreal Cook by Lesley Chesterman. Published by Simon & Schuster Canada.

Article content

Article content