Seattle Salmon Roll With Ginger-Blackberry Coulis and Sesame Apple Salad
Prep Time: About 30 Minutes
Directions:ROLL 1. In hot pan, sautee mushrooms with just enough marinade to soak into the mushrooms. 2. Cook on high heat till soft, about 1 minute. 3. Brush eggroll skin with egg wash. 4. Set salmon in center. 5. Top with enough mushrooms (2 tsp) to cover 2 sides. 6. Roll up tight. 7. Fry in shallow hot oil till brown and crispy, 1 minute each side. 8. Slice immediately. 9. Lay on plate and drizzle with sweet soy.
SAUCE 1. In pan, heat vegetable oil. 2. Add onion and ginger. 3. Cook on high heat till onions are soft. 4. Add sugar, cook 1 minute. 5. Add rice vinegar and blackberries. 6. Reduce by 1/3. 7. Puree in blender and strain through chinoise.
APPLES 1. Julienne half apple. 2. Toss with juice of 1 lime, a pinch of curry, pinch of sesame oil, and a couple sesame seeds.
ROLL 1 cup shiitake mushrooms 1 cup oyster mushrooms 1/2 cup marinade 1 cup shiitake mushrooms 1 cup oyster mushrooms 1/2 cup marinade 4 eggroll wrappers 1 egg, whisked for egg wash 4, 3oz pieces of king salmon, cut into 3” by 1/2” rectangles
Seared Sea Scallops with a Roasted Fennel and Garlic Cream, and Salad of Shaved Fennel, Mint, Oranges, and Cerrigola Olives Prep Time: About 2 Hours Serves: 5-7
Directions: FENNEL PUREE1. Preheat a convection oven to 375 degrees.2. Place the fennel into a hotel pan and drizzle with olive oil and salt.3. Cover with foil and cool until soft, about 1 hour.4. Place the fennel into the vita mix and puree until smooth.5. Add the garlic and crème fraiche and puree again.6. Adjust seasoning, if necessary.7. Pass through a chinoise to assure a smooth consistency.8. Reserve warm. SALAD1. Combine ingredients about 10 minutes before serving.2. Season with orange juice and lemon oil.3. Adjust seasoning with salt. TO SERVE1. Sear the scallops until medium rare – medium.2. Place the fennel puree in the center of the plate.3. Top with scallops.4. Top scallops with fennel salad.5. Drizzle with a little lemon oil and serve.
FENNEL PUREE3 heads fennel, chopped1/4 cup olive oil8 cloves garlic, roasted1/4 cub crème fraichesalt to taste SALAD2 heads fennel, shaved thin using a micro plane20 leaves mint, chiffonade2 oranges, segmented and chopped1 orange, juiced1/2 cup ceriggola olives, sliced thin1/4 cup lemon oilsalt to tastefennel fronds, chopped