Title: Smoked Salmon with Quail Egg
Categories: Taste3
Yield: 1 servings

3/4 lb Fresh fluke fillet
1 tb Chopped chives plus 12
; whole chives for garnish
3/4 ts Wasabi paste; (available at
; Japanese specialty
; stores)
6 1/2 ts Lemon juice
1 1/2 ts Japanese ground red pepper;
-(available at
; Japanese specialty
; stores)
Salt
6 tb Coarsely-cut fresh ginger
6 lg Egg yolks
6 tb Peanut oil
6 tb Heavy cream
1 Sheet nori; (Japanese
-seaweed)
; or 1 to 2
; tablespoons nori
; sprinkles
3 c Loosely-packed mixed greens;
-(such as chicory,
; red leaf lettuce
; and sprouts), torn
; into small pieces
3/4 ts Toasted sesame seeds
6 Quails' egg yolks; (raw)
9 dr Dark sesame oil
1/2 lb Top-quality smoked salmon;
-cut in 6 broad,
; thin slices

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.

Yield: 6 Servings

Converted by MC_Buster.

Recipe by: TASTE SHOW#TS4611

Converted by MM_Buster v2.0l.