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

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Recipe by: TASTE SHOW#TS4611

Converted by MM_Buster v2.0l.

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