Это предварительный просмотр рецепта "Tea Smoked Salmon With Wasabi Cucumber "Remoulade" And Toast".

Рецепт Tea Smoked Salmon With Wasabi Cucumber "Remoulade" And Toast
by Global Cookbook

Tea Smoked Salmon With Wasabi Cucumber "Remoulade" And Toast
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 1

Ингредиенты

  • 5 c. water
  • 1 c. sake
  • 1/2 c. sugar
  • 1/2 c. Kosher salt
  • 2 Tbsp. chopped ginger
  • 1 Tbsp. toasted whole Szechwan peppercorns
  • 5 lb side skinless salmon fillet - (to 6 lbs) pin bones removed
  • 6 Tbsp. pommery mustard
  • 2 Tbsp. wasabi paste
  • 1 Tbsp. minced garlic
  • 1/3 c. rice wine vinegar
  • 2/3 c. canola oil
  • 1/3 c. minced cucumbers peeled, de-seeded
  • 1/3 c. minced scallions, green parts only
  • 2 Tbsp. minced cilantro
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 2 c. sugar
  • 2 c. long-grain rice
  • 2 c. jasmine tea
  • 1 med cucumber peeled, sliced thin
  •     Toast points

Инструкции

  1. Brine: In a medium bowl, combine the water, sake, sugar, salt, ginger, and peppercorns. Stir till the salt and sugar have dissolved; the liquid should taste like sweet seawater. Place the fish in a salmon poacher. Pour the liquid over the salmon, cover, and allow to brine, refrigerated, about 1 hour.
  2. Remoulade: In a food processor, combine the mustard, wasabi paste, garlic, and vinegar. While the processor is running, slowly drizzle in the canola oil till an emulsion is formed. Remove the mayonnaise-like mix from the processor and place in a non-reactive stainless steel bowl. Mix in the cucumbers, scallions, and cilantro, season with salt and pepper and chill till ready to use.
  3. Smoking Mix: Remove the salmon from the poacher and thoroughly clean the poacher. Place 2 over-turned ramekins on either side of the inside of the poacher. Line the interior of the poacher, up to the rim, with foil. Make sure which the foil is placed over the ramekins. Repeat with another piece of foil. Add in the sugar, rice and jasmine tea to the foil lined poacher. Cover and heat over medium heat till the rice mix begins to smoke. Place the salmon on top of poaching rack, lower into the poacher, turn the heat to low, and smoke the salmon, covered, for 10 min. Turn off the heat and smoke the salmon for and additional 10 min. The salmon will be cooked medium-rare to medium. Keep the salmon hot in the poacher.
  4. Plating: Line a large Chinese-style platter with the thinly sliced cucumbers. Place the side of smoked salmon on top of the cucumbers. Arrange the toast points around the salmon. Present the remoulade in a small bowl accompanying the platter. If you like, drizzle a small amount of the remoulade on the salmon.