Paillard of Scottish Salmon with a Lemon Grass, .... Recipe - Cooking Index
The full recipe title as listed is "Paillard of Scottish Salmon with a Lemon Grass, Cucumber, and Salmon Caviar Vinaigrette and Lotus Root Chips".
Type: Fish1 lb | 454g / 16oz | Cleaned salmon fillet |
3 tablespoons | 45ml | Extra-virgin olive oil |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
Vinaigrette | ||
1 | Cucumber - peeled, seeded, | |
And finely diced | ||
1 tablespoon | 15ml | Finely-minced lemon grass (from root end) |
1 tablespoon | 15ml | Finely-minced ginger |
2 tablespoons | 30ml | Finely-minced shallots |
1/4 cup | 59ml | Rice wine vinegar |
3 tablespoons | 45ml | Extra-virgin olive oil |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
3 oz | 85g | Salmon caviar |
3 tablespoons | 45ml | Minced chives |
1 | Lotus root - thinly sliced | |
2 cups | 474ml | Pure vegetable oil |
Baby greens - for serving |
Cut salmon into serving portions. Rub with oil, salt, and pepper. Broil the salmon for 5 to 8 minutes until just cooked through.
In a bowl, combine ingredients for the vinaigrette. Mix caviar and minced chives into the vinaigrette.
Heat a pot of oil. Fry lotus chips.
Plate salmon with baby greens and vinaigrette. Top with fried lotus chips.
This recipe yields 4 servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9327) - from the TV FOOD - NETWORK
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