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