|400 grams||Skinless boneless salmon steaks OR one steak per serving|
|100 grams||Roasted sunflower seeds|
|1 tablespoon||Brown rice miso OR plum miso|
|10 grams||Corn meal|
|600 millilitres||Filtered water|
|3 tablespoons||Olive oil|
Mix 1 table spoon miso paste with 600ml filtered water; boil for 1 minute with chopped celery branch and 1 clove sliced garlic (reserve and keep warm) Put corn meal on a dinner plate, then put salmon skin side down (reserve) In a teflon pan on low/medium heat put 1 tablespoon of olive oil and put salmon steaks corn meal side down roast slowly until golden brown, then flip and finish off slowly. The salmon should be pink inside (reserve warm) In another pan, put remaining olive oil with sliced garlic and sweat lightly, add 2 table spoons of miso broth and add watercress, cover for 30 seconds
To Plate: "I love to serve this dish in a large soup Tonkinoise bowls, but regular large soup bowls will do Put equal amounts of watercress in each bowl, put crispy salmon on top, add warm miso broth and drizzlewith a few drops of sesame oil; garnish with chives."-- DM REF: Restaurant Globe on St-Laurent Blvd in Montreal (Quebec, CA)
Notes: Corn meal crispy salmon with wilted watercress, roasted sunflowers seeds, miso broth and sesane oil, Global style.
Sent by "Pat Hanneman" <phannema@...> on Fri, 08 May 1998 and converted by MC_Buster.
Recipe by: St-Laurent Springs, by David McMillan Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 16, 1998
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