Smoked Salmon With Quail Egg
Serves: 6
Magnus Pfeffer
1 January 1970
Based on User reviews:
50
Spice
41
Sweetness
53
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1360 g
Fillet (fresh fluke)6.5 tsps
Lemon Juice1
Salt6 tbsps
Ginger (coarsely-cut fresh)6 large
Egg Yolk6 tbsps
Peanut Oil6 tbsps
Heavy Cream3 cups
Mixed Green (loosely-packed)3 tsp
Toasted Sesame SeedsDirections:
1
On a work surface using two Japanese cleavers or a very sharp knife, chop fluke to a coarse paste
2
Add chopped chives, wasabi paste, 2 teaspoons of the lemon juice and 1/2 teaspoon of the Japanese red pepper
3
Mix well and season to taste with salt
4
Transfer to a plate, cover and refrigerate
5
In food processor combine ginger and egg yolks; process 10 seconds
6
Add remaining 4 1/2 teaspoons lemon juice
7
With motor running, add oil drop by drop until sauce emulsifies then heavy cream in a slow stream
8
Season to taste with salt, transfer to a small bowl, cover and refrigerate at least 30 minutes
9
Toast nori sheet 8 inches from gas flame, 20 seconds per side or until crisp
10
Use scissors to snip nori into very thin strips
11
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
12
Cover fluke and yolk completely with salmon slice
13
In a bowl toss greens with enough ginger dressing to moisten; add 1/4 teaspoon red pepper, sesame oil, salt to taste and mix well
14
Mound about 1/2 cup of salad next to salmon and sprinkle with sesame seeds
15
Stir ginger sauce well and pass through a fine strainer into a pouring cup
16
Pour sauce around salmon and garnish with nori strips
17
Cross 2 chives on top of salmon and dust rim of plate with a pinch of red pepper
18
Serve immediately