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)
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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