INGREDIENTS

INSTRUCTIONS

Soak the hijiki seaweed in cold water for 20 minutes. Drain and set
aside. In a saute pan, heat the oil. Slit the skin on the top of the
salmon to prevent the salmon from buckling. Season the salmon with
salt and white pepper. When the pan is smoking hot, saute the salmon
for 1 1/2 minutes. Turn and continue cooking for 35 seconds. Remove
from the pan. In the same pan, melt 1 tablespoon of butter, add the
leeks, and reduce the heat. Simmer the leeks for 2 minutes. Add the
preserved ginger and deglaze with rice vinegar. Add the mirin and
fish stock, bring to a boil, and remove from the heat. Stir in the
hijiki seaweed and the oysters, and allow the oysters to warm
through. Add the shiso, whisk in the remaining butter and season with
salt and white pepper. To assemble, spoon the oysters and leek evenly
into a shallow bowl. Place the salmon on top and spoon in the broth.
This recipe yields 4 servings.
Comments: The original recipe title as listed is .Charlie Trotter.s
Salmon With Olympia Oysters, Hijiki Seaweed, And Ginger-Shiso-Mirin
Broth..
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2289 broadcast 03-25-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-25-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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