Smoked Salmon With Quail Egg

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Dairy	Japanese	Taste3	1	Servings

INGREDIENTS

3/4	lb	Fresh fluke fillet
1	T	Chopped chives plus 12
		whole chives for garnish
3/4	t	Wasabi paste, available at
		Japanese specialty
		stores
6 1/2	t	Lemon juice
1 1/2	t	Japanese ground red pepper
		available at
		Japanese specialty
		stores
		Salt
6	T	Coarsely-cut fresh ginger
6		Egg yolks
6	T	Peanut oil
6	T	Heavy cream
1		Sheet nori, Japanese
		seaweed
		or 1 to 2
		tablespoons nori
		sprinkles
3	c	Loosely-packed mixed greens
		such as chicory
		red leaf lettuce
		and sprouts torn
		into small pieces
3/4	t	Toasted sesame seeds
6		Quails' egg yolks, raw
9		Dark sesame oil
1/2	lb	Top-quality smoked salmon
		cut in 6 broad
		thin slices

INSTRUCTIONS

On a work surface using two Japanese cleavers or a very sharp knife,
chop fluke to a coarse paste. Add chopped chives, wasabi paste, 2
teaspoons of the lemon juice and 1/2 teaspoon of the Japanese red
pepper. Mix well and season to taste with salt. Transfer to a plate,
cover and refrigerate.  In food processor combine ginger and egg yolks;
process 10 seconds.  Add remaining 4 1/2 teaspoons lemon juice. With
motor running, add  oil drop by drop until sauce emulsifies then heavy
cream in a slow  stream. Season to taste with salt, transfer to a small
bowl, cover  and refrigerate at least 30 minutes.  Toast nori sheet 8
inches from gas flame, 20 seconds per side or until  crisp. Use
scissors to snip nori into very thin strips.  To serve, arrange a mound
of fluke mixture on each of 6 chilled dinner  plates; make a deep
indentation in center and fill with quail's egg  yolk. Cover fluke and
yolk completely with salmon slice. In a bowl  toss greens with enough
ginger dressing to moisten; add 1/4 teaspoon  red pepper, sesame oil,
salt to taste and mix well. Mound about 1/2  cup of salad next to
salmon and sprinkle with sesame seeds. Stir  ginger sauce well and pass
through a fine strainer into a pouring  cup. Pour sauce around salmon
and garnish with nori strips. Cross 2  chives on top of salmon and dust
rim of plate with a pinch of red  pepper. Serve immediately.  Yield: 6
Servings  Converted by MC_Buster.  Recipe by: TASTE SHOW#TS4611
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1600 Calories From Fat: 1283 Total Fat: 144.6g Cholesterol: 1230mg Sodium: 553.5mg Potassium: 2359.4mg Carbohydrates: 53.5g Fiber: 16.8g Sugar: 3.8g Protein: 30.8g