| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
Japanese |
Taste3 |
1 |
servings |
INGREDIENTS
| 3/4 |
lb |
Fresh fluke fillet |
| 1 |
tb |
Chopped chives plus 12 |
|
|
; whole chives for garnish |
| 3/4 |
ts |
Wasabi paste; (available at |
|
|
; Japanese specialty |
|
|
; stores) |
| 6 1/2 |
ts |
Lemon juice |
| 1 1/2 |
ts |
Japanese ground red pepper; (available at |
|
|
; Japanese specialty |
|
|
; stores) |
|
|
Salt |
| 6 |
tb |
Coarsely-cut fresh ginger |
| 6 |
lg |
Egg yolks |
| 6 |
tb |
Peanut oil |
| 6 |
tb |
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 |
ts |
Toasted sesame seeds |
| 6 |
|
Quails' egg yolks; (raw) |
| 9 |
dr |
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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