| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Chinese |
Seafood |
1 |
Servings |
INGREDIENTS
| 160 |
g |
Salmon Fillet |
| 5 |
g |
Chinese Five Spice Powder |
| 15 |
ml |
Soya Sauce |
| 10 |
g |
Tomato; Diced |
| 2 |
ts |
Vinaigrette |
| 20 |
ml |
Olive Oil |
| 40 |
g |
Mixed Salad Leaves |
| 5 |
g |
Deep Fried Basil, Coriander, Parsley |
| 10 |
g |
Water Chestnuts; Sliced |
| 10 |
g |
Peeled Red And Green Peppers; Julienned |
|
|
Salt And Black Pepper |
INSTRUCTIONS
Marinate Salmon in soya sauce and five spice. Pan fry in a little olive oil
and cook slowly on both sides. Dress salad leaves. Plate water water
chestnuts, top with salmon and arrange salad leaves around with pepper.
Decorate with deep fried herbs.
Posted to EAT-L Digest 06 Aug 96
Date: Wed, 7 Aug 1996 13:03:20 EDT
From: erika metzieder <100627.3022@COMPUSERVE.COM>
NOTES : Chef Roger Narbett from the Lygon Arms in the Cotswolds, who is
also
Chef to the England Football Team, understand the importance of
meticulous
preparation as he creates his five spiced salmon and herb dish.
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