CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
Japanese |
Dujour04 |
1 |
Servings |
INGREDIENTS
1/2 |
c |
Alder wood chips |
1 1/2 |
lb |
Salmon fillet |
1 |
c |
Whole peeled chestnuts |
1/2 |
lb |
Small shiitake mushrooms |
|
|
wiped clean and cut |
|
|
into 1/2-inch |
|
|
pieces |
2 |
T |
Butter |
3 |
T |
Soy sauce |
1 1/2 |
lb |
Spinach washed and the stems |
|
|
trimmed to |
|
|
1-inch |
INSTRUCTIONS
To smoke the salmon heat the woodchips in the smoker over a medium
heat until the smoke turns gray. Salt the salmon and add it to the
smoker, cover the smoker, turn down the heat to medium and cook the
salmon for twelve minutes, turn the salmon over and cook on the other
side until the fish is opaque (approximately 10 minutes) and cooked
but still moist. While the salmon is cooking, bring the chestnuts to a
boil in salted water to cover, simmer for 7 to 10 minutes until tender
when pierced with a knife. Drain and reserve the chestnuts. In a
medium saute pan over high heat cook the shiitake mushrooms in the
butter and soy sauce. When the mushrooms are soft add the washed
spinach leaves, cover the pot and let the leaves wilt for one minute.
Remove the cover. The spinach should be bright green and wilted fold
in the chestnuts and taste for seasoning. Remove the salmon from the
smoker when it is cooked and serve it on the spinach. Yield: 4
servings SMOKED SALMON ON PRESSED RICE You will need a sushi press
(or a terrine mold or two baking sheets) to press this sushi, a rice
cooker is very helpful and there are several Japanese ingredients that
may not be available in the average supermarket, Japanese rice, ao
nori ko and rice vinegar, these are available from Japanese shops like
Katagiri in New York and you will want to make shari, the salt,
vinegar and sugar mix used in sushi rice, shari can be bought premade
but I prefer the flavor of homemade shari. SHARI, CONDIMENT FOR SUSHI
RICE 9 tablespoons rice vinegar 5 tablespoons sugar 1 tablespoons salt
In a nonreactive pot over a medium heat stir the rice vinegar, sugar
and salt until the sugar and salt are dissolved and the liquid is
clear. Cool the liquid. Use a scant 1/4 cup of shari for every cup of
raw rice. 1 cup Japanese rice 1 cup water 1/4 cup shari 4 ounces
sliced smoked salmon, Nova is most similar to Japanese smoked salmon
Wasabi paste 1 teaspoon ao nori ko (a Japanese seaweed with a pleasant
lettuce like flavor) 1 tablespoon chopped fresh dill Rinse rice in
running water until the water runs clear then drain rice and put it
into a rice cooker. Add 1 cup water and let sit 30 minutes then turn
on the machine. When the rice is cooked let it cool until it is not
steaming any more then turn the rice out of the pot into a wooden bowl
and start to add the shari. Add a few tablespoons of shari at a time
and toss the rice and fan it while adding the shari the idea is for
the rice to absorb the shari while it is warm and for the rice to
absorb it evenly. Let the rice cool and cover with plastic wrap. Use
wet hands and tools to handle this rice, it is very sticky. Soak the
rice press in water for 10 minutes then lay a layer of smoked salmon
on the bottom of the press, smear it with a very thin layer of wasabi
paste an cover with 1/2-inch of sushi rice tap it down with the lid of
the press, sprinkle ao nori powder and chopped dill over this layer
and cover with another 1/2-inch of sushi rice then press very hard
with the pot of the sushi press. Turn the pressed rice out and cut
into serving pieces. Yield: 4 servings Copyright, 1997, TV FOOD
NETWORK, G.P., All Rights Reserved Converted by MC_Buster. Recipe by:
CHEF DU JOUR SHOW #DJ9382 - ELLEN GREAVES Converted by MM_Buster
v2.0l.
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