| 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.
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”
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