In Julia's Kitchen with Master Chefs
The chef at Fullers in Seattle, Monique Barbeau visits Julia Child in her kitchen. Barbeau creates tequila cured gravlax with savory dill pancakes. Barbeau takes fresh salmon (with skin) and, in a two part process, cures the fish in tequila and spices. She makes a creme fraiche with tomatoes for a sauce over the gravlax. Without using eggs, she makes dill pancakes. Barbeau puts all these elements together to form a small sandwich which she tops with fried capers.
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