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Receta Potato Crepes With Scallops, Salmon And Asparagus
by Global Cookbook

Potato Crepes With Scallops, Salmon And Asparagus
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Ingredientes

  • 1/2 lb Fresh asparagus
  • 1 Tbsp. Dry white wine
  • 1/2 tsp Cornstarch
  • 1 x Egg white
  • 1/8 tsp White pepper
  • 1/4 lb Scallops
  • 1/4 lb Salmon filet
  •     Potato crepes (see recipe)
  • 1 1/2 c. Peanut oil
  • 1 tsp Chopped fresh ginger
  • 1 Tbsp. Chopped green onion
  • 1/8 tsp White pepper
  • 1/2 c. Chicken stock
  • 2 tsp Soy sauce
  • 1/2 tsp Rice vinegar
  • 1/4 tsp Sugar
  • 1/2 tsp Cornstarch dissolved in 1 tsp. water

Direcciones

  1. Starting at the tip end, cut the asparagus into 1 1/2-inch lengths with a diagonal rolling cut: slice off the tip at an angle, roll the asparagus about a quarter turn and cut again, and repeat on down the stalk till you reach the tougher base. Throw away the bases. Dissolve the cornstarch in the wine in a medium bowl; add in the egg white and pepper and beat lightly. Remove the tough white muscle from the edge of each scallop and cut the scallops into 1/4-inch-thick discs.
  2. Remove any pin bones from the salmon and slice across the width of the slice (parallel to the backbone) into 1/4-inch-thick rectangles.
  3. Add in the salmon and scallops to the egg mix and toss gently to coat. Preheat the oven to 175F and set 2 dinner plates in it to hot.
  4. Prepare the Potato Crepes and place 1 on each plate. Keep hot in the oven. Have a clean, dry, heatproof container, such as a saucepan, on the stove with a heat proof sieve on top. Drain the scallops and salmon and throw away the marinade. Heat a wok or possibly deep skillet over high heat. When it begins to smoke, add in the oil. Wait 30 seconds, then add in the seafood (the oil won't be very warm yet; this is intentional).
  5. Cook, stirring gently to separate the pcs, till salmon has lost its raw color. Pour the contents of the wok into the sieve. Return the wok to the heat, and in the bit of oil clinging to the pan, stir-fry the ginger and green onion till fragrant. Add in the pepper and asparagus and stir-fry till it begins to brown. Add in the chicken stock, soy sauce, vinegar and sugar. Cover, and cook till the asparagus is crisp-tender, 2 to 3 min depending on size. Remove the cover, return the seafood to the wok, and stir in the cornstarch mix. Cook till the sauce is slightly thickened. Taste for seasoning and adjust if necessary, then divide the seafood, asparagus and sauce over the potato crepes. Serve immediately Serves 2.
  6. require the potatoes to be cooked and cooled ahead of time, that can be done earlier in the day or possibly the night before.