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Get Started - 100% free to try - join in 30 seconds4 heads Belgian endive
3 tablespoons corn oil
Salt and ground pepper to taste
3 tablespoons plus 1 teaspoon sugar
3 tablespoons plus 2 teaspoons fresh lemon juice (from about 2 lemons), plus more if desired
½ cup white wine
1 cup kosher salt
4 cups all purpose flour
3 egg whites
1 thick, 2-pound salmon cross section, with skin on both sides
6 fresh tarragon leaves
1 teaspoon extra virgin olive oil
See more at http://www.cookstr.com/recipes/slow-cooked-salt-cr...
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 DBKJones
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