HELLO, I'M JULIA CHILD.

WELCOME TO MY HOUSE AND TO MY KITCHEN AND TO ANOTHER CULINARY ADVENTURE WITH ONE OF AMERICA'S MASTER CHEFS.

FROM THE STATE OF WASHINGTON, THE SALMON CAPITAL OF AMERICA MY GUEST TODAY IS CHEF MONIQUE BARBEAU FROM FULLERS RESTAURANT IN SEATTLE.

CHEF MONIQUE BARBEAU IS GOING TO DO US A TEQUILA CURED GRAVLAX.

THAT'S A CURED SALMON AND THIS IS HER OWN SPECIAL RECIPE.

YES, A RECIPE THAT I'VE HAD FOR A FEW YEARS.

AND IT TAKES MANY STEPS, BU T THEY'RE ALL VERY SIMPLE.

BASICALLY, YOU WA NT TO START WITH A HALF SIDE OF SALMON, AND...

DOES IT HAVE ITS SKIN ON?

YEAP.

SKIN HAS TO BE ON BECAUSE THAT WILL HELP PR OTECT THE SALMON DURING THE THREE DAY CU RING PROCESS.

THE FIRST THING YOU HA VE TO BE AWARE OF IS THE PI N BONES WHICH TRAVEL DOWN TH E SIDE OF THE SALMON.

AND IF YOU LIGHTLY ROLL YOUR FINGERS OVER THEM YOU CAN FEEL THEM.

DEPENDING ON WHAT YO U HAVE AT HOME YOU CAN EITHER US E LITTLE PLIERS.

AND YOU JUST HA VE TO PULL THEM IN THE SAME DI RECTION THAT THEY'RE EMBEDDED IN THE SALMON.

AND THEY JUST COME OU T VERY EASILY.

OTHERWISE, THAT WILL MAKE IT VERY HARD TO SLICE.

EXACTLY, AND IF YOU MISS TH EM WHEN YOU'RE SLICING THEY'RE NOT VERY PALATABLE EITHER.

SO, AND IF YOU DO N'T HAVE PLIERS A SPOON WORKS RA THER WELL.

AND WHAT YOU NE ED TO DO IS JUST USING THE BA CK-SIDE OF THE SPOON AND YOUR THUMB... WELL, THAT'S A GOOD IDEA.

JUST PULL, THEY GET KIND OF SLIPPERY WITH YOUR... GO OUT AND BUY SOME PLIERS I WOULD SAY.

I WOULD SAY SO.

BUT IT DOES WORK IF YO U'RE EVER IN A BIND.

IT DOES WORK, YEAH.

SO ONCE YOU'VE RE MOVED THE PIN BONES YOU'RE READY TO ST ART THE FIRST CURE.

BASICALLY, ALL IT IS, IS TWO PARTS BROWN SUGAR TO ONE PART KO SHER SALT.

THE SUGAR AND THE SALT ACT AS A WAY TO COOK THE FISH.

SO IT'S JUST THE COMBINATION THAT EXTRACTS THE MO ISTURE OUT OF THE FISH AND MAKES IT THE TEXTURE OF A GRAVLAX.

BUT IT DOESN'T GIVE YOU A SWEET SALMON?

NOT PARTICULARLY BECAUSE YOU HAVE SO MUCH AC ID IN THE SECOND STAGE THAT IT REALLY DOESN'T MAKE IT SWEET AT ALL.

SO YOU WANT TO MIX THESE TWO INGREDIENTS TOGETHER.

THAT'S TWO SUGAR TO ONE SALT?

TWO PART SUGAR BY VO LUME TO ONE PART SALT.

MIX IT WITH YOUR IMPECCABLY CLEAN BARE HANDS.

THAT'S RIGHT.

SO WHAT YOU WANT TO DO IS MAKE A BED OF TH IS CURING MIXTURE.

ABOUT A QUARTER IN CH THICK ON THE BASE OF THE CO OKIE SHEET PAN.

THAT'S PLASTIC WRAP YOU'VE GOT THERE.

YE AH, A LITTLE PL ASTIC WRAP AND THAT WILL SORT OF ADD TO HOLD THE SALMON IN PLACE AND ALSO WILL HO LD THE JUICES.

BECAUSE THE SALMON'S GOING TO EXTRACT ALL ITS MOISTURE IN THE NEXT 24 HOURS.

SO A NICE BED, MAKING SURE IT'S LONG ENOUGH TO HOLD THE LE NGTH OF THE FILET.

OF COURSE, THEY DO A LOT OF SALMON CURING IN SEATTLE, DON'T THEY?

A LOT OF SALMON OF EV ERYTHING IN SEATTLE.

EVERYTHING, YEAH.

BUT WE'RE VE RY FORTUNATE TO HAVE WONDERFUL SALMON OUT THERE.

IT'S FUN AS A CHEF TO THINK OF NEW WA YS TO COOK WITH IT.

WHAT YOU WANT TO DO IS LA Y THE FLESH-SIDE DOWN ON THIS QUARTER INCH BED OF CURE.

AND THAT'S GOING TO BE ITS HOME FOR THE NEXT 24 HOURS.

AND THEN YOU WANT TO SO RT OF JUST GIVE IT A LITTLE BIT OF ADDED CU RE ON THE SIDE.

AND THIS WILL JUST HELP QU ICKEN ITS CURING PROCESS.

YOU DON'T WANT TO FO RGET ABOUT THE ENDS.

BECAUSE THOSE NEED TO BE CURED ALSO.

SOMETIMES THE TAIL NEEDS A LITTLE MORE, THERE.

AND THEN WHAT YO U WANT TO DO IS JUST FOLD IT UP ON THE SIDES AND THEN THE END.

THE NEXT STEP IS BASICALLY IN THE REFRIGERATOR AND YOU ACTUALLY WA NT TO WEIGH IT DOWN.

THAT WILL HELP PR ESS DOWN THE SALMON AND IT WILL ALSO SPEED UP THE CURING PROCESS.

AND WHAT I DO- ANYTHING THAT GIVES A FLAT SURFACE ANY CANNED GOODS YOU HA VE THAT YOU DON'T NEED POTS AND PANS, AN D JUST LET IT... JUST PUT THEM RIGHT ON THERE?

PU T A WEIGHT ON THERE AND THEN RIGHT INTO TH E REFRIGERATOR.

THAT WILL BE THE FIRST PR OCESS OF THE CURING.

WHAT IS IT ABOUT FIVE POUNDS YOU WANT OF THE WEIGHT?

FIVE WOULD BE SU FFICIENT.

OF EQUAL WEIGHT, TH AT'S PLENTY.

SO THAT'S THE FI RST STAGE.

NOW THE SE COND STAGE.

THIS IS WHEN YOU ST ART ADDING FLAVORS TO MAKE IT UNIQUE.

AND TEQUILA IS ONE OF THE INGREDIENTS IN THE CURE.

WELL THAT'S SOMETHING NEW.

WE LL YEAH.

INSTEAD OF, A LOT OF PEOPLE USE VODKA.

BUT I THOUGHT TEQUILA ON E OF MY FAVORITE DRINKS.

SO I USE TE QUILA IN IT.

IT ACTS AS A NI CE COMPLEMENT TO THE LIME JUICE.

...ABOUT HALF A CUP OF... ABOUT HALF A CU P OF TEQUILA WITH ABOUT A HALF CU P OF LIME JUICE.

FRESH LIME JUICE?

FRESH LIME JUICE.

IT'S VERY IMPORTANT.

YEAH.

I THINK IT, YOU NE ED THE FRESHNESS.

IT ADDS A NI CE ELEMENT.

NEXT, YOU NEED TO ZEST ON E LEMON AND ONE ORANGE.

AND THAT JUST MEANS THE COLORED PART OF THE PEEL.

YEAH, YOU DON'T WA NT THE PIT.

THAT'S GOING TO ADD A LI TTLE BIT OF BITTERNESS TO ANYTHING WHEN YOU'RE ZE STING, SO JUST... ONE OF EACH.

ONE OF EACH.

THAT GETS ADDED TO YOUR LI QUID INGREDIENTS.

AND THERE YOU'VE GOT ONE OF EACH IN THERE.

EXACTLY.

THE NEXT CO MPONENT YOU NEED IS SOME CORIANDER, AB OUT TWO TEASPOONS.

I LIKE TO CR ACK IT MYSELF.

THAT WAY I GET MORE OF A RELEASE OF ITS FLAVOR.

AND I USE A HARD CU TTING BOARD.

AND SOME SORT OF PO T OR A SAUTE PAN ACTS AS A NICE WAY TO CR UNCH THE CORIANDER SEEDS.

THAT RELEASES ALL OF THE FLAVOR.

EXACTLY.

ADD THAT TO IT.

SO NOW YOU HAVE YOUR LIQUID AND YOUR RIND.

AND THE HERBS I'VE CH OSEN FOR THIS CURE IS DILL, MINT, AN D BASIL.

YOU WANT A COUPLE SP RIGS OF EACH.

DON'T WORRY ABOUT THE STEMS BECAUSE THEY DON'T NEED TO BE PICKED PERFECTLY.

SOME DILL, SO ME MINT - ADDS A NICE SORT OF EL EMENT TO THE SALMON AND SOME BASIL.

AND WHAT YOU WANT TO DO IS SORT OF ROUGHLY CHOP.

THAT'S JUST KIND OF A LITTLE HANDFUL OF EACH.

EXACTLY.

SO AFTER YO U'VE CHOPPED YOU CAN ADD THAT TO YOUR LIQUID AND MIX IT AL L AROUND.

NOW THIS IS ALL TH E COMPONENTS THAT ARE GOING TO FL AVOR YOUR SALMON.

SO AFTER 24 HOURS OF THE FIRST CURE ALL THE JUICES HA VE BEEN RELEASED.

ISN'T THAT INTERESTING.

THERE'S THAT MUCH IN IT.

THE SALMON HAS GOTTEN DA RKER IN COLOR.

YES IT HAS.

BECAUSE IT'S LOST AL L ITS MOISTURE AND IT'S VERY FI RM TO THE TOUCH.

IT'S NO LO NGER FLESHY; IT HAS A TOTALLY DI FFERENT TEXTURE, BUT NO T A LOT OF FLAVOR.

SO WHAT YOU CA N DO JULIA IS JUST LAYER THIS CL EAN SHEET PAN WITH SOME PL ASTIC WRAP.

THAT WILL HO LD THE JUICES FOR THE NE XT FEW HOURS.

I THINK TH AT'S PERFECT.

OKAY.

YOU WANT TO POUR YOUR LIQUID INGREDIENTS INTO THE PAN.

AND KIND OF WANT TO MAKE A BED OF THE HERBS AND THE RIND.

THEN YOU WANT TO PUT A LI TTLE MORE OF YOUR CURE ON THE BOTTOM.

BECAUSE ALTHOUGH IT'S CURED ENOUGH IT NEEDS A LITTLE BIT MORE TO RELEASE ITS MOISTURE.

AND THEN ONCE AGAIN, FL ESH-SIDE DOWN.

YOU WANT TO LAY IT ON THE BED THAT YOU'VE JU ST CREATED OF ALL OF TH E AROMATICS.

AND ONCE AGAIN SORT OF PA T THE REMAINING SIDES.

YOU DON'T NEED AS MUCH CURE NOW BECAUSE IT'S PR ETTY MUCH CURED.

THE ACID OF THE LI ME AND THE LEMON WILL CONTINUE TO CO OK THE SALMON.

SO YOU DON'T WANT TO FORGET THE ENDS.

PUT A LITTLE BIT OF CU RE ON THE ENDS.

AND ONCE AGAIN YOU'RE GOING TO TIGHTEN IT UP WITH THE PLASTIC WRAP.

THIS WAY IT'S SITTING IN AL L THE FRESH CITRUS JUICES.

WE'LL JUST TUCK TH E ENDS UP - GET THAT IN THERE - YOU WANT TO KEEP IT TIGHT.

SO ONCE YOU'VE FI NISHED THIS STAGE YOU WANT TO WEIGH IT DOWN AGAIN.

THEN YOU PUT IT BACK IN TH E FRIDGE FOR 24 HOURS.

A CURED PIECE OF SALMON.

NOW AFTER TH IS PROCESS THERE'S A FEW THINGS YO U WANT TO LOOK AT.

YOU WANT TO JUST TU RN IT OVER.

AS YOU CAN SEE, THERE'S SO ME AREAS WHERE THE CITRUS HAS ACTUALLY SO RT OF COOKED IT.

IT'S GOTTEN A LI TTLE WHITE ON TOP.

AS LONG AS IT'S FIRM TO THE TOUCH OBVIOUSLY THE TAIL PIECE IS GO ING TO BE A LITTLE FIRMER BECAUSE IT'S NOT AS THICK AS THE OTHER AREA OF THE SALMON.

ONCE IT'S FIRM TO TH E TOUCH, IT'S DONE.

AND WHAT YOU CA N DO IS IT DOESN'T NEED TO SIT IN ANY MORE CURING LIQUID.

IT CAN BE REMOVED AND PLACED ON TH E CUTTING BOARD.

IF YOU COULD JUST REMOVE TH AT SORT OF MIXTURE THERE.

AND NOW YO U'RE LEFT WITH THE CURED PI ECE OF SALMON.

SO I LIKE TO CUT OF F THE BELLY PIECE BECAUSE THAT'S WHAT CA USES THE SLICING TO BE A LITTLE MO RE DIFFICULT.

SO WE GET RID OF THAT, AND...

I GUESS THAT CAN BE EATEN?

THAT IS WONDERFUL.

THIS IS ONE OF MY FAVORITE PA RTS OF THE SALMON.

FULL OF THE FAT YOU CAN SE E AND IT'S VERY TASTY.

BASICALLY, I ALWAYS ST ART AT THE TAIL END.

I FIND THAT EASIER.

NOW YOU HAVE THE SKIN ON SO, AS YOU SLICE WHAT YOU REALLY WA NT TO DO IS WITH A VERY SH ARP THIN KNIFE THIN LONG STROKES.

AND YOU'RE LEFT... AND AS YOU CAN SEE, THE SA LMON IS BEAUTIFUL RED.

IT IS ABSOLUTELY...

I HAVE A PL ATE HERE I CAN START DISPLAYING SO ME OF THIS ON IT.

YOU HAVE BEAUTIFUL RE D SALMON.

AND YOU JUST WANT TO SCRAPE TH E KNIFE ALONG THE SKIN.

THAT WILL GIVE YOU A NICE BIAS CUT PIECE OF SALMON.

YOU CAN TELL IT'S CURED AL L THE WAY THROUGH WHERE THE TEXTURE HAS CH ANGED QUITE DRAMATICALLY.

THIS HAS TURNED QUITE A DARK RED, ISN'T IT?

UM HUM.

IT'S TAKEN ON QUITE... YEAH WITH THE RELEASE OF ALL ITS MOISTURE THE SALMON IS LE FT WITH... YOU DO LITTLE SLICES, NOT GREAT BIG LONG ONES.

I LIKE TO, DEPENDING ON WHAT YOU DO WITH IT BUT I, THEY GET LONGER AS YOU GET DOWN THE FISH.

BUT SOMETHING LI KE THAT I FIND IS AM PLE IN SIZE AND IT'S PERFECTLY UN IFORM.

SO YOU CAN DO OTHER TH INGS, YOU KNOW.

DISPLAY IT OT HER WAYS.

CAN I HAVE A LITTLE TASTE?

NE XT SLICE IS YOURS.

JUST GIVE ME AN ITTY BIT.

THAT HAS A DIFFERENT TASTE THAN THE NORWEGIAN GRAVLAX.

I KNOW IT HAS A SLIGHTLY SWEET AND IT TASTES COOKED.

YE S. I THINK, HERE IT IS RAW, BUT... WE'RE GOING TO BE SERVING THIS WITH A DILL PANCAKE SO IT WILL COMPLEMENT THAT VERY NICELY ALSO.

I THINK THAT'S DELICIOUS, MONIQUE.

GREAT.

THANK YOU.

YOU'VE GOT AN AWFUL LOT OF STUFF HERE.

THIS IS CALLED MI S EN PLACE.

IT MEANS THAT EVERYTHING IS IN ITS PLACE.

SO WHEN YO U'RE AT HOME AND YOU HAVE A LOT OF DI FFERENT INGREDIENTS.

IF YOU'VE PREPPED THEM AN D PREPARED THEM COOKING IS SIMPLE.

THIS IS WHAT YOU ALWAYS DO IN THE RESTAURANT.

THAT'S CORRECT.

AND YOU DON'T GET MIXED UP.

THAT'S RIGHT.

SO WHAT ARE WE GOING TO DO NOW?

ACCOMPANYING THE SALMON AN D THE DILL PANCAKES WE'RE GOING TO MAKE A HO MEMADE TOMATO CREME FRAICHE.

OH, GOOD.

IT'S JUST REDUCING TO MATOES TO A PASTE INSTEAD OF BUYING THE CANNED TOMATO PASTE.

ESPECIALLY IN TH E SUMMERTIME IT'S GREAT TO USE TOMATOES BE CAUSE THEY'RE SO FRESH.

YOU JUST WANT TO SW EAT SOME SHALLOTS AND GARLIC OVER A MEDIUM FLAME.

WHAT HAVE WE GOT, ABOUT ONE OF EACH?

ABOUT ONE OF EACH, ABOUT A TABLESPOON OF EACH.

YEAH.

AND WITH ABOUT TW O TABLESPOONS OF OIL IN THE PAN AND YOU'RE GOING TO START TO SMELL.

YOU DON'T WANT TO CARAMELIZE IT YOU JUST WANT TO LI GHTLY SAUTE.

UM HUM.

AND THEN YOU WANT TO ADD YOUR TOMATOES.

NOW TOMATOES NEED TO BE PE ELED, AND DE-SEEDED AND ROUGHLY CHOPPED.

SO YOU WANT TO DU MP THOSE IN.

AND THEY HAVE A LOT OF WA TER IN THE TOMATOES SO YOU WANT TO CO OK IT SLOWLY OVER A ME DIUM-HIGH HEAT UNTIL ALL THE MO ISTURE IS RELEASED.

I'M ALWAYS INTERESTED IN PROFESSIONAL CHEFS USING THESE LITTLE TINY SPOONS.

WE'D ALWAYS HAVE A GREAT BIG SPOON.

I GUESS YOU DON'T HAVE THEM IN THE KITCHEN.

NO, THEY'RE ALWAYS HANDY.

I LIKE LITTLE SPOONS.

THAT WAY YOU CAN ALWAYS GR AB THEM AND COOK WITH THEM.

SO WHILE THAT'S CO OKING DOWN ANOTHER COMPONENT WO ULD BE...

I CAN WATCH IT FOR YOU.

YO U CAN WATCH TH AT JUST UNTIL...

THERE'S ONLY ONE MO RE INGREDIENT THAT NEEDS TO GO IN TO FINISH THAT THE CREME FRAICHE.

VERY SIMPLE, A LOT OF DIFFERENT VARIATIONS.

YOU CAN EITHER USE SOUR CREAM IF YOU DON'T WANT TO GO TO THE TR OUBLE OF MAKING CREME FRAICHE OR YOU CAN BUY.

WE'RE NOT TALKING ABOUT TROUBLE WE'RE TALKING ABOUT GREAT COOKING.

AND NOTHING IS TOO MUCH TROUBLE.

SO NEVER SAY THAT.

I AGREE WITH YOU.

YEAH, I ALWAYS THINK TH E EXTRA EFFORT COMES IN THE RE SULTS OF YOUR DISH.

THAT'S THE DIFFERENCE BETWEEN PLAIN COOKING AND GREAT COOKING.

RIGHT.

SO I GO ALWAYS TH E EXTRA STEP AND THAT'S WITH MAKING MY HO MEMADE CREME FRAICHE.

BUT YOU CAN BUY IT IF YOU NEED TO.

AND YOU CAN SUBSTITUTE SO UR CREAM IF NEED BE.

SO BASICALLY, WHAT YO U NEED TO DO IS JUST GET TWO TA BLESPOONS OF BUTTERMILK AND MIX IT WITH AB OUT A CUP AND A HALF OF HEAVY CREAM.

AND YOU JUST WANT TO MIX THAT WITH A SPOON AND LEAVE IT AT ROOM TEMPERATURE, COVERED.

A LITTLE TINY SPOON LIKE THAT.

ALWAYS A TI NY SPOON.

LEAVE IT COVERED FO R ABOUT 24 HOURS AT ROOM TEMPERATURE.

AND THE NEXT DAY IT WILL RE SEMBLE THIS CONSISTENCY.

THEN YOU WANT TO PUT IT IN THE REFRIGERATOR.

AND SO AFTER YOU PU T IT IN THE FRIDGE YOU'RE GOING TO GET...

IT'S GOING TO SETTLE UP A LITTLE BIT OVERNIGHT.

AND YOU'RE GOING TO GET MORE OF A... OH YES.

OF A RESEMBLANCE OF CREME FRAICHE.

THAT'S ALL GOING TO BE MIXED WI TH THE FRESH TOMATO PASTE WHICH IS CO OKING NICELY.

NOW THIS HAS BEEN COOKING FO R ABOUT FIVE MINUTES.

ALL THE LIQUID HA S BEEN REDUCED AND THERE WAS A LOT OF LIQUID AS YOU SAW.

NOW YOU WA NT TO ADD ABOUT A QUARTER CUP OF RED WINE VINEGAR.

THE ACID IN TH E VINEGAR WILL COMPLEMENT THE SW EETNESS OF THE TOMATOES THIS TIME OF YEAR.

AND THEN YOU WANT TO CONTINUE COOKING FOR ABOUT TWO OR TH REE MORE MINUTES UNTIL YOU GET A NICE PASTE.

SO ONCE THE VI NEGAR HAS REDUCED YOU'VE GOTTEN A NICE PASTE.

THAT REALLY IS A PASTE ISN'T IT?

YEAH.

HOMEMADE TO MATO PASTE.

YEAP.

AND WHAT YOU WANT TO DO IS STRAIN IT.

SO THIS IS WHAT IT WILL LOOK LIKE ONCE IT HAS BE EN STRAINED.

THE ODD SEED WOULD BE GO NE AND IT WILL BE... YOU'D WANT TO PUT IT IN THE FRIDGE AND COOL IT DO WN RIGHT AWAY.

AND THEN YOU'D WANT TO MIX IT WITH SOME CREME FRAICHE OR SOUR CREAM, WH ATEVER YOU'D PREFER.

YOU WANT ABOUT A CUP OR SO MI XED WITH THIS MIXTURE.

THE BEST WAY TO MEASURE IT IS JUST THE COLOR.

YOU WANT IT STILL NI CE AND RED BECAUSE... THAT'S GOING TO ACCENT RE ALLY PRETTY ON THE PLATE.

TOO MUCH, AND IT WON'T BE RED?

YEAH, EXACTLY.

THAT LOOKS NICE.

...VERY CO NCENTRATED TO MATO PASTE WITH YOUR CR EME FRAICHE.

YOU WANT TO PUT THAT IN TH E FRIDGE AND KEEP IT COOL UNTIL YOU'RE RE ADY TO USE IT.

I'LL TAKE A LITTLE TASTE OF THAT NOW.

A LITTLE ROSY, OR ANGE-Y PINK COLOR.

THAT'S VERY NICE.

THAT WILL COMPLEMENT TH E SALMON.

NOW WHAT?

SO THAT GOES IN... NOW WHAT WE WANT TO START THE SAVORY DI LL PANCAKES.

IT'S A VERY STANDARD BA TTER RECIPE.

WHAT WE HAVE IS THE FLOUR.

WHAT KIND OF FLOUR YOU GOT?

I USE AL L-PURPOSE FLOUR.

A CUP AND A QUARTER OR SO OF FLOUR.

GOOD.

AND A TEASPOON OF CUMIN.

YOU WANT TO PUT ALL YOUR DR Y INGREDIENTS IN FIRST TWO TEASPOONS BA KING POWDER.

IT'S ALWAYS GOOD TO LEVEL THIS OFF BECAUSE YOU DON'T NEED TO O, MORE THAN THAT.

BECAUSE IT ALWAYS TASTES IF THERE'S TOO MUCH, ISN'T THERE?

IT 'S VERY DI STASTEFUL.

IT'S ONE OF THE WO RST FLAVORS.

AND WE SHOULD GET A WHISK GOING HERE.

AND YOU JUST WANT TO SLOWLY ADD THE MILK - APPROXIMATELY ONE CUP.

AND THIS JUST GETS YO UR BATTER GOING.

A LITTLE MO RE, THERE.

JUST GIVE IT A QUICK WHISK.

ABOUT A HALF CU P OF CUCUMBERS BECAUSE THAT WI LL STAY CRUNCHY AND ADD TO THE SA LMON FLAVOR.

AND SOME DICED RED ONION, AB OUT HALF A CUP.

AND THEN YOU WANT TO ADD GREEN ONIONS OR SCALLIONS THINLY SLICED ON THE BIAS.

YEAH, WITH THOSE YOU'VE SLICED THE TIPS TOO.

THE TIPS TO O, YEAP.

EVERYTHING.

EVERYTHING, YEAP.

AGAIN, INCORPORATE AL L THAT.

NOW THE...

THERE ARE NO EGGS IN THIS?

NO EGGS, NOPE.

AND THEN YOU WANT SOME CH OPPED DILL IN THERE.

SO ONCE YOU'VE ADDED THE DI LL, QUITE FINELY CHOPPED JUST ADD TH AT IN THERE.

ABOUT A QUARTER CUP OF FRESH CHOPPED DILL.

THEN YOU NEED TO FINISH IT OFF WITH A LITTLE BIT...

I'M GOING TO ADD A TAD MORE MILK IT WAS A CUP- BUT I THINK MAYBE A CUP AND A TOUCH.

YOU HAVE TO DO IT BY EYE ANYWAY, DON'T YOU?

YEAH, YOU NE ED TO LEARN TO SORT OF ACCOMMODATE CH ANGES AND THINGS.

SO THE BATTER'S A NICE CONSISTENCY.

YOU KNOW IT'S GOING TO MA KE A NICE PANCAKE.

AND YOU NEED TO SEASON IT WI TH A LITTLE SALT AND PEPPER.

I WAS JUST GOING TO ASK IF YOU WERE GOING TO PUT A LITTLE SALT IN.

I LOVE FRESH GR OUND PEPPER.

THERE WERE SIX GRINDS.

YEAP.

AND ONLY ABOUT A QUARTER TO A HALF TEASPOON OF SALT BECAUSE THE GRAVLAX HAS QU ITE A UNIQUE CHARACTER.

THAT'S RIGHT.

AND THEN I AL SO PUT SOME A FEW OTHER ACCOMPANIMENTS TH AT MIGHT BE A LITTLE SALTY.

SO I TRY TO KEEP YO UR SALT LOWER.

YOU HAVE TO DO THIS AHEAD OF TIME?

THIS IS GREAT TO BE DONE AHEAD OF TIME.

IF YOU CAN PUT IT IN THE FR IDGE FOR ABOUT SIX HOURS THE BAKING POWDER WILL MA KE YOUR PANCAKES RISE UP LITTLE MORE, AN D THEY'LL BE A LI TTLE FLUFFIER.

SO THIS IS THE RECIPE FOR TH E SAVORY-DILL PANCAKE BATTER.

AND WE'LL KEEP THIS IN THE FRIDGE UNTIL WE'RE READY TO MAKE THEM.

WELL THAT'S WONDERFUL THEN.

YOU'VE GOT EVERYTHING JUST ABOUT DONE.

ALMOST COMPLETED, YEAP.

THE LAST SORT OF COMPONENT WILL BE THE FRESH WA TERCRESS OIL.

NOW THE WATERCRESS OIL IS SO RT OF MUSTARDY AND PEPPERY SO IT ADDS A VERY NICE SORT OF FLAVOR TO THE WHOLE DISH.

I'VE PRETTY MUCH JUICED ON E BUNCH OF WATERCRESS.

YOU WANT TO DO THE JUICING RIGHT BEFORE YOU MA KE THE OLIVE OIL SO IT DOESN'T DI SCOLOR.

YOU'RE KEEPING IT OVER ICE, I SEE.

I FIND THAT IT MAKES A BETTER EMULSION.

THE OILS SEEM TO BLEND BE TTER WITH THIS THE WATERCRESS OIL IF IT'S LEFT VERY COLD.

SO YOU WANT ABOUT A TA BLESPOON OF LEMON JUICE WHICH YOU CA N JUST...

I PRETTY MUCH GO BY JUST LOOKS.

BUT A TABLESPOON OR SO OF LEMON JUICE.

SLOWLY WHISK IN SO ME OLIVE OIL.

I LIKE TO DO A CRAZY EIGHT PA TTERN WITH MY WHISK.

YEAH.

AND THAT WAY I GET ALL THE SURFACE OF THE BOWL.

YOU JUST WANT TO DRIZZLE TH E OLIVE OIL IN SLOWLY.

AND EVEN THAT KEEPS IT IN SUSPENSION REALLY.

EXACTLY.

BEING SO COLD.

HOW DID YOU MAKE THE WATERCRESS JUICE?

PUT IT IN THE BLENDER?

BLENDER YOU CAN DO.

THEN YOU CAN USE A CH EESECLOTH TO STRAIN IT OUT.

BUT IF YOU HAVE A JUICER AT HOME A LOT OF HOUSEHOLDS HA VE JUICERS NOW.

AND IT'S JUST AS EASY TO DO IT IN THERE.

NOW YOU WANT TO MAKE IT LO OK LIKE A VINAIGRETTE.

AND THAT'S WHAT IT MOST RESEMBLES.

AND AS LONG AS IT 'S, YOU KNOW...

IT'S HOLDING.

IF IT'S HOLDING AND IT LOOKS A LITTLE MO RE EMULSIFIED THAT'S EXACTLY WH AT YOU WANT.

IT TAKES A LITTLE BIT OF PE PPER, NOT TOO MUCH AND A LITTLE SALT, AND WH ISK THAT TOGETHER.

AND THAT'S IT, ISN'T IT?

TH AT'S IT.

AND JUST LIKE THE TOMATO CR EME FRAICHE AND THE BATTER YOU WANT TO KEEP ALL THESE IN GREDIENTS REFRIGERATED UNTIL YOU'RE READY TO PR OCEED WITH THE NEXT STEP.

GOOD.

NOW WE'RE FINALLY ABOUT TO SERVE THE SALMON.

THE LAST COMPONENT WILL BE THE DEEP-FRIED CAPERS.

I'VE NEVER HAD THEM BEFORE.

THEY ADD A NICE CR UNCHY, SALTY SOUR COMPONENT TO THE DISH.

THESE ARE JUST PLAIN OLD CAPERS PACKED IN VINEGAR.

YEAP, EXACTLY.

THE BUDS OF THE FLOWER THAT GROWS IN TH E MEDITERRANEAN.

I ALWAYS LIKE TO TR Y WITH ONE TO SEE BEFORE WE RUIN TH E WHOLE BATCH BUT YOU CAN TELL THE OI L IS HOT ENOUGH.

YEAH.

AND I LIKE TO DRAIN TH EM ON A PAPER TOWEL.

AND GENTLY SORT OF DROP THEM IN AND STAND BACK BECAUSE THEY ARE GOING TO SPIT OUT A LITTLE BIT.

THEY DON'T TAKE VERY LO NG, ABOUT 30 SECONDS.

AND THEY'RE ALL RISING TO THE TOP.

THAT MEANS THEY'RE DONE, I GUESS.

YE AP, THEY CO ME TO THE TOP AND AS YOU CAN SEE, THE BU DS OPEN UP AND FLOWER OPPOSED TO THE ONES THAT JU ST COME OUT OF THE BRINE.

SO, THEY'RE VERY CRUNCHY.

NOW YOU CAN MAKE THIS NO MO RE THAN A DAY AHEAD BECAUSE THEY WILL LO SE THEIR FRESHNESS.

YEAH.

BUT THEY'VE OP ENED UP AND YOU CAN SEE THE NICE LI TTLE FLOWERING BUDS.

YEAH, YOU CAN.

THOSE ARE DELICIOUS, THEY ARE SALTY.

IT COMPLEMENTS THE SALMON OP POSED TO USING LEMON.

SO NOW WE NEED TO HEAT A PAN.

THIS IS A NON-STICK, BUT I LI KE TO USE A LITTLE BIT OF OIL BECAUSE THEN YOU GET A NICE GOLDEN COLOR ON THE PANCAKES.

YOU'RE JUST FILMING IT.

IS THAT OLIVE OIL OR VEGETABLE OIL?

OL IVE OIL.

THIS HAS RESTED OV ERNIGHT SO THE BAKING POWDER SHOULD AC TIVATE A LITTLE BIT AND MAKE THE PANCAKES A LITTLE PUFFY.

ALL THESE COMPONENTS CA N BE MADE SEPARATELY OR TOGETHER.

THE SALMON CAN ST AND ON ITS OWN.

SOMETIMES I MAKE THIS PA NCAKE VERY LITTLE FOR LITTLE CANAPES IF I'M ENTERTAINING.

BUT IF IT'S GOING TO BE FO R AN APPETIZER-SIZE PORTION I LIKE TO MAKE THEM ABOUT TW O INCHES IN DIAMETER.

NOW JUST LIKE CO OKING PANCAKES I WAIT FOR THE BU BBLES TO APPEAR.

YEAH.

AND THEN I KNOW THAT I CAN FLIP THEM OVER.

IT'S INTERESTING THAT THERE'S NO EGGS IN THIS AT ALL.

YEAH, IT IS EGGLESS AND IT'S GOOD FOR PEOPLE WA TCHING THEIR CHOLESTEROL TO NOT COOK WITH SO MUCH EGGS.

NICE GOLDEN BROWN.

I CAN'T WAIT TO TRY ONE.

I'VE NEVER HAD IT DONE UP WITH SO MUCH STUFF IN IT.

YOU'LL TASTE AL L THE STUFF.

YEAH.

AND SO YOU JUST LET THEM COOK ANOTHER MINUTE OR SO ON THE OTHER SIDE.

NOW I LIKE TO SE RVE THESE WARM.

SO IF YOU'RE MAKING MORE THAN ONE SERVING WHICH IS PR OBABLY THE CASE HAVE YOUR OVEN AT ABOUT 15 0, 200 DEGREES (F) .

KEEP THEM ON A COOKIE RACK AN D THEY'LL STAY WARM.

OKAY NOW WE HAVE ALL TH E COMPONENTS COMPLETED AND WE CAN ASSEMBLE TH E PANCAKES.

FIRST, BEFORE YOU DO THAT I WANTED TO GO OVER THE SALMON SO I WON'T FORGET HOW TO DO IT.

NOW THE FIRST TIME YOU PUT IN THE SALT AND THE SUGAR.

THAT WAS TWO TIMES BROWN SUGAR TO ONE TIME SALT.

EXACTLY.

SPREAD IT ALL OVER, COVERED IT UP AND REFRIGERATED IT.

REFRIGERATE IT FO R 24 HOURS.

UNDER A WEIGHT?

UM HUM.

AND THEN THE NEXT TIME YOU ADDED ALL THAT... AROMATICS, CITRIC.

AROMATICS, AND THE TEQUILA... AND EVERYTHING ELSE.

EXACTLY.

AND A LITTLE BIT OF CURE AROUND THE SIDE JUST TO HELP IT OUT.

THEN PUT IT DOWN UNDER A WEIGHT AND REFRIGERATED IT.

AND THEN THE THIRD DAY YOU'RE READY TO EAT IT.

THIRD DAY IT'S READY TO GO.

YOU CAN JUST REMOVE IT FROM THE LIQUID KEEP IT WRAPPED AND IT LASTS AT LEAST UP TO TEN DAYS IN THE REFRIGERATOR.

BUT YOU JUST KEEP IT REFRIGERATED ALL THE TIME.

EXACTLY.

NOW YOU WANT TO START WITH ON E OF YOUR SAVORY PANCAKES.

I HAVE A LITTLE BI T OF MESCLUN.

YOU CAN USE ANY SO RT OF GREENS.

I LIKE THE CRUNCHINESS AND TH E CRISPINESS OF FRESH LETTUCE ESPECIALLY THIS TIME OF YE AR WHEN THEY'RE SO TENDER.

AND YOU JUST WANT TO PUT A LITTLE BED OF GREENS TO SORT OF GIVE IT SOME HEIGHT.

AND THEN A NICE PIECE OF YO UR CURED TEQUILA GRAVLAX WHICH CAN JUST GO ON LIKE THAT.

AND THEN I LIKE TO PUT TH ESE IN SQUIRT BOTTLES.

THIS IS NOT NECESSARY.

OH, THIS IS YOUR TOMATO CREME FRAICHE.

MY TOMATO CR EME FRAICHE.

A LITTLE SORT OF FL AVORING OF THAT ON TOP.

A LITTLE WA TERCRESS OIL.

NOW YOU CONTINUE THIS LAYER ONE MORE TIME.

I ALWAYS SAVE THE PRETTIEST PA NCAKE FOR THE TOP SO.

YEAH.

ANOTHER LAYER ON TOP.

ONCE AGAIN, A FE W MORE GREENS.

AND ONCE AGAIN A NICE BIG SLICE... THAT'S A VERY NICE FIRST COURSE THAT IS.

A LITTLE MORE OF THE TOMATO CR EME FRAICHE JUST TO SORT OF IT ACTUALLY ADHERES THE PANCAKE A LITTLE BIT TOO.

YEAH.

YOU'VE REALLY MADE RESTAURANT PORTIONS OF THESE TWO SAUCES.

WILL THEY KEEP IN THE FRIDGE?

OH , THEY DO KE EP IN THE FRIDGE.

THERE WE GO.

BALANCE THAT A LITTLE BIT SO YOU HAVE A NICE HIGH PANCAKE.

NOW I LIKE TO DESIGN TH E PLATE A LITTLE BIT BECAUSE IT NEEDS, I DO A LITTLE... AND A FEW SQUIGGLES OF TH E ACCOMPANYING SAUCES.

JUST WHEREVER YOU WA NT AND YOU CAN GO.

AND THEN I LIKE THE DE EP-FRIED CAPERS.

YOU JUST WANT TO SO RT OF FLOWER ON TOP IT GARNISHES TH E PLATE.

AND THEN I JUST PUT A LITTLE BIT OF DI LL SPRIG AROUND THE PLATE TO SORT OF BRING OU T SOME... WELL, THAT'S VERY PRETTY.

COLORS.

SO YOU HAVE A LO T OF TEXTURE YOU HAVE TH E SALMON THE CRUNCHINESS OF TH E LETTUCE IN IT AND THAT'S THE FI NISHED DISH.

THAT'S VERY PRETTY.

AND THE NICE THING IS THAT YOU CAN GET ALL OF THESE THINGS ARRANGED AHEAD.

EXACTLY.

AND THEN IT'S SIMPLE TO ASSEMBLE IT.

IT'S SO QUICK AN D EASY.

WELL THAT'S BEAUTIFUL.

THANK YOU VERY MUCH.

YOU'RE WELCOME.

WELL, YOU'VE BEEN VERY KIND TO COME AND GIVE US YOUR SECRET RECIPES REALLY.

IT'S ALWAYS MY PLEASURE TO SHARE THEM WITH YOU, TRUST ME.

I CERTAINLY WILL.

I THINK WE ALL REALLY APPRECIATE IT VERY MUCH.

WELL, GOOD.

I THANK YOU MONIQUE.

TH ANK YOU FOR HA VING ME, JULIA.

GOOD LUCK ON THE REST OF YOUR CAREER WHICH IS REALLY JUST AT ITS BEGINNING.

OH, I THANK YOU.

BON APPETIT.