Post by marlaoh on Mar 17, 2004 7:40:19 GMT -6
Crispy Salmon with Sweet Potato Won tons, Szechwan Green Beans, and a Sweet Corn Mirin Sauce
Crispy Salmon
Ingredients:
7 oz. Salmon; 3 Sweet Potato Won Tons; 3 oz. Green Beans, Blanched in oil; Cilatro sprig, 1 oz. Chili Oil,; 2 oz. Corn Mirin Sauce; 1 tsp Rep Pepper, brunoise; 1 oz. Corn Kernels reserved from sauce; 1 tbsp butter; 1 tbsp Olive oil blend; salt and pepper
1 Dip salmon in tempura batter and let drain, in a smoking hot non-stick pan sear salmon in very little oil, turn the flame down to low and crisp till bright orange.
2 Cool won tons in salted boiling water, while cooking place mirin sauce in a sauce pan and reduce with corn kernels, then finish with butter.
3 Saute green beans in chili oil and season.
4 Once won tons are tender add to the mirin sauce and toss to coat well.
5 Begin to plate with the won tons first on the bottom with each point sticking.
6 Place the green beans on top the won tons with the tips sticking out.
7 Next comes the salmon on top of the mix.
8 Sauce around and garnish in sauce with red peppers and corn kernels.
9 Top the salmon with a sprig of cilantro to garnish.
Sweet Corn Mirin
Ingredients:
12 ears Sweet Corn, fresh shucked; 2 tbsp Sesame oil; 8 tbsp Ginger, peeled and minced; 1 bottle/ 60 oz. Mirin; 2 qt. Chicken Stock; 3 cups Lite Soy Sauce; 7 cups Rice Wine Vinegar
1 Combine all ingredients and cool for 15 minutes.
2 Remove corn and clean from cob, reserve corn-add cobs back to sauce.
3 Reduce by 1/3 and purse 1/4 of the amount of reserved corn into the sauce.
4. Strain through a chinois and chill.
5 Label, Date, and Refrigerate.
Sweet Potato Filling
Ingredients:
6 Sweet Potatoes; 1/4 Banana, 1 tbsp Butter, 1 tbsp Honey; 1 tbsp Orange Juice; Kosher salt, White Pepper
1 Rub sweet potatoes with olive oil and roast in a 325 degree oven until fork tender.
2 Let cool slightly and scoop out in sides into a food processor along with butter, banana, honey, orange juice, and salt & pepper.
3 Label, date, and refrigerate.
Crispy Salmon
Ingredients:
7 oz. Salmon; 3 Sweet Potato Won Tons; 3 oz. Green Beans, Blanched in oil; Cilatro sprig, 1 oz. Chili Oil,; 2 oz. Corn Mirin Sauce; 1 tsp Rep Pepper, brunoise; 1 oz. Corn Kernels reserved from sauce; 1 tbsp butter; 1 tbsp Olive oil blend; salt and pepper
1 Dip salmon in tempura batter and let drain, in a smoking hot non-stick pan sear salmon in very little oil, turn the flame down to low and crisp till bright orange.
2 Cool won tons in salted boiling water, while cooking place mirin sauce in a sauce pan and reduce with corn kernels, then finish with butter.
3 Saute green beans in chili oil and season.
4 Once won tons are tender add to the mirin sauce and toss to coat well.
5 Begin to plate with the won tons first on the bottom with each point sticking.
6 Place the green beans on top the won tons with the tips sticking out.
7 Next comes the salmon on top of the mix.
8 Sauce around and garnish in sauce with red peppers and corn kernels.
9 Top the salmon with a sprig of cilantro to garnish.
Sweet Corn Mirin
Ingredients:
12 ears Sweet Corn, fresh shucked; 2 tbsp Sesame oil; 8 tbsp Ginger, peeled and minced; 1 bottle/ 60 oz. Mirin; 2 qt. Chicken Stock; 3 cups Lite Soy Sauce; 7 cups Rice Wine Vinegar
1 Combine all ingredients and cool for 15 minutes.
2 Remove corn and clean from cob, reserve corn-add cobs back to sauce.
3 Reduce by 1/3 and purse 1/4 of the amount of reserved corn into the sauce.
4. Strain through a chinois and chill.
5 Label, Date, and Refrigerate.
Sweet Potato Filling
Ingredients:
6 Sweet Potatoes; 1/4 Banana, 1 tbsp Butter, 1 tbsp Honey; 1 tbsp Orange Juice; Kosher salt, White Pepper
1 Rub sweet potatoes with olive oil and roast in a 325 degree oven until fork tender.
2 Let cool slightly and scoop out in sides into a food processor along with butter, banana, honey, orange juice, and salt & pepper.
3 Label, date, and refrigerate.