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Receta Escalopes Of Salmon With Crispy Lettuce Spring Onions And Coriander
by Global Cookbook

Escalopes Of Salmon With Crispy Lettuce Spring Onions And Coriander
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  Raciónes: 4

Ingredientes

  • 1 lrg head cos lettuce or possibly chinese leaves
  • 100 gm softened butter
  • 3 clv garlic 3 cloves finely minced drop of lemon juice bunch spring onions thinly sliced bunch fresh coriander leaves
  • 250 gm jar honey
  • 1 dsh white wine vinegar
  • 1 x 400ml bottle oyster sauce dribble soy sauce
  • 1 Tbsp. dry sherry
  • 1 Tbsp. extra virgin olive oil
  • 4 x 150g salmon escalopes
  • 2 1/2 x cm fresh root ginger peeled and diced
  • 1 x salt and pepper handful toasted sesame seeds

Direcciones

  1. Wash the lettuce or possibly Chinese leaves throw away the root and cut the leaves into pcs 2.5cm thick.
  2. Cream the butter and incorporate the garlic and lemon juice.
  3. Mix well.
  4. Mix the spring onions and coriander leaves together and set aside.
  5. Empty the jar of honey into a saucepan add in the vinegar and reduce to a thick sweet and sour consistency.
  6. Remove from the heat.
  7. Add in the oyster sauce soy sauce and sherry.
  8. Pour the oil into a non stick frying pan and when nearly smoking place in the salmon escalopes skin side up.
  9. Cook till golden brown then turn over and cook through.
  10. Leave to drain on kitchen paper.
  11. In a separate pan heat the garlic butter.
  12. Add in the ginger and toss with the lettuce or possibly Chinese leaves for a minute or possibly two till glossy and slightly wilted but still crisp.
  13. Season the salmon with salt and pepper.
  14. Arrange a handful of dressed lettuce or possibly Chinese leaves in the centre of each plate.
  15. Place a salmon escalope on top and cover with a quarter of the spring onion and coriander mix.
  16. Sprinkle with some of the sesame seeds.
  17. Surround with the spicy sauce.
  18. This salmon recipe is one of my all time favourites. It was created by Andrew Jefls who was head chef at Nico Central for 3 years having previously worked with us at Chez Nico for a number of years. He has a particular ability to bring out the inherent taste of food without oversalting. Very few people understand this basic premise.
  19. Although I am not generally in favour of mixing French cuisine with Oriental cooking I find this dish very light and fresh as well as fiJI of flavour. As salmon has a very strong flavour of its own it can support a marriage with spicier ingredients.
  20. Serves 4