Charlie trotter's salmon with oysters & hijiki seaweed

4 servings

Ingredients

Quantity Ingredient
1.00 tablespoon dried hijiki seaweed
2.00 teaspoon grapeseed oil
4.00 salmon pieces - (2 oz ea); skin on
1 salt; to taste
1 freshly-ground white pepper; to taste
2.00 tablespoon butter
½ cup leeks cut into rings
1.00 tablespoon preserved ginger
1.00 tablespoon rice vinegar
3.00 tablespoon mirin
⅔ cup fish stock
28.00 olympia oysters
1.00 tablespoon shiso

Directions

Soak the hijiki seaweed in cold water for 20 minutes. Drain and set aside. In a saute pan, heat the oil. Slit the skin on the top of the salmon to prevent the salmon from buckling. Season the salmon with salt and white pepper. When the pan is smoking hot, saute the salmon for 1½ minutes. Turn and continue cooking for 35 seconds. Remove from the pan. In the same pan, melt 1 tablespoon of butter, add the leeks, and reduce the heat. Simmer the leeks for 2 minutes. Add the preserved ginger and deglaze with rice vinegar. Add the mirin and fish stock, bring to a boil, and remove from the heat. Stir in the hijiki seaweed and the oysters, and allow the oysters to warm through. Add the shiso, whisk in the remaining butter and season with salt and white pepper. To assemble, spoon the oysters and leek evenly into a shallow bowl. Place the salmon on top and spoon in the broth.

This recipe yields 4 servings.

Comments: The original recipe title as listed is “Charlie Trotter’s Salmon With Olympia Oysters, Hijiki Seaweed, And Ginger-Shiso-Mirin Broth”.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2289 broadcast 03-25-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-25-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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