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1
Grind peppercorns and coriander in coffee grinder until coarse.
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2
Put this mixture in a bowl and add dill, salt, and sugar.
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3
Coat both sides of salmon with this mix and chill for 1 hour.
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4
Rub cure off salmon and dry any moisture with a towel before slicing into 1-inch thick pieces.
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5
Heat a couple tablespoons of oil and butter together in a large nonstick skillet over medium-high heat.
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6
Add as many salmon pieces as will fit, and sear until medium rare or cooked to desired degree of doneness, turning pieces when halfway through cooking.
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7
Repeat as needed.
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8
Serve salmon with Carrot Tortellini and Red Pepper-Cumin Sauce.
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9
Preheat oven to 200 degrees F.
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10
Boil carrots until completely cooked, drain, and then dry on a sheet pan in the oven until dried.
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11
Puree carrots in a blender while still hot.
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12
Add hot browned butter and puree until combined.
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13
Season with salt, pepper, and cumin powder, to taste.
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14
Set aside until cooled.
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15
When cooled, put mixture in a pastry bag.
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16
Put flour and salt in a food processor and blend for 15 seconds.
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17
With machine on, add yolks, egg, and oil.
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18
When dough starts to form a ball, remove from processor and finish kneading by hand.
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19
Wrap dough in plastic and let rest in the refrigerator for 30 minutes.
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20
Set the smooth rollers of a pasta maker at the widest setting.
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21
Feed dough through the rollers.
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22
Reduce setting and repeat process until pasta maker is at narrowest setting.
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23
Avoid using too much extra flour, which will make the tortellini hard to close later.
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24
Cut pasta sheets into 2-inch circles or squares.
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25
Place a teaspoonful of filling in the center.
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26
Fold in half to form a half-circle and bring the 2 points of the half-circle together, curling the tortellini around the finger to form a little 'ring,' pinching edges together.
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27
You can freeze until ready to cook.
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28
To cook, drop tortellini in salted boiling water and cook for 4 to 5 minutes.
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29
Strain and serve.
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30
In a large skillet or saucepan over medium heat, saute shallots and peppers in butter.
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31
Add cumin, salt, and pepper, to taste.
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32
Deglaze with vinegar and white wine and cook until reduced by 3/4.
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33
Add veal stock and simmer slowly for 15 minutes.
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34
Strain through a chinois and chill until ready to use.
