1/2 cup black peppercorns
1/2 cup coriander seed
1/2 cup fresh dill, finely chopped
2 3/4 cups sea salt
1 cup plus 2 tablespoons sugar
1 side salmon, filleted (about 36 ounces)
Oil, for sauteing
Butter, for sauteing
Carrot Tortellini, recipe follows
Red Pepper-Cumin Sauce, recipe follows
19 ounces organic carrots
7 ounces browned butter, hot
Freshly ground black pepper
18 ounces soft wheat flour (recommended: Delverde "00" soft wheat flour)
1 pinch kosher salt
11 ounces egg yolks
1 whole egg
2 teaspoons olive oil
7 ounces shallots, thinly sliced
2 red peppers, peeled seeded, and chopped
1 tablespoon butter
1 pinch ground cumin
Kosher salt and freshly ground black pepper
3.5 ounces sherry vinegar
11 ounces white wine
1 quart veal stock
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