Recipe courtesy of David Rosengarten
Smoked Salmon with Quail Egg
- Yield: 6 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 367
- Total Fat
- 30
- Saturated Fat
- 9
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 20
- Cholesterol
- 385
- Sodium
- 449
- Total: 1 hr 2 min
- Prep: 50 min
- Cook: 12 min
Ingredients
3/4 pound fresh fluke fillet
1 heaping tablespoon chopped chives plus 12 whole chives for garnish
3/4 teaspoon wasabi paste (available at Japanese specialty stores)
6 1/2 teaspoons lemon juice
1 1/2 teaspoons Japanese ground red pepper (available at Japanese specialty stores)
Salt
6 tablespoons coarsely-cut fresh ginger
6 large 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
3/4 teaspoon toasted sesame seeds
6 quails' egg yolks (raw)
9 drops dark sesame oil
1/2 pound 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 1/2 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 4 1/2 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 1/4 teaspoon red pepper, sesame oil, salt to taste and mix well. Mound about 1/2 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.