Smoked salmon with quail egg
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Fresh fluke fillet |
| 1 | tablespoon | Chopped chives plus 12 |
| ; whole chives for garnish | ||
| ¾ | teaspoon | Wasabi paste; (available at |
| ; Japanese specialty | ||
| ; stores) | ||
| 6½ | teaspoon | Lemon juice |
| 1½ | teaspoon | Japanese ground red pepper; (available at |
| ; Japanese specialty | ||
| ; stores) | ||
| Salt | ||
| 6 | tablespoons | Coarsely-cut fresh ginger |
| 6 | larges | Egg yolks |
| 6 | tablespoons | Peanut oil |
| 6 | tablespoons | Heavy cream |
| 1 | Sheet nori; (Japanese seaweed) | |
| ; or 1 to 2 | ||
| ; tablespoons nori | ||
| ; sprinkles | ||
| 3 | cups | Loosely-packed mixed greens; (such as chicory, |
| ; red leaf lettuce | ||
| ; and sprouts), torn | ||
| ; into small pieces | ||
| ¾ | teaspoon | Toasted sesame seeds |
| 6 | Quails' egg yolks; (raw) | |
| 9 | drops | Dark sesame oil |
| ½ | pounds | Top-quality smoked salmon; cut in 6 broad, |
| ; thin slices | ||
Directions
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 ½ 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 4½ 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 ¼ teaspoon red pepper, sesame oil, salt to taste and mix well. Mound about ½ 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.