Salmon And Sea Scallop Sausage With Black Bean Vinaigrette
|
| * exported from bigoven * |
| |
| |
| recipe by :michael lomonaco |
| serving size :4 |
| cuisine : |
| main ingred. : |
| categories :seafood scallops |
| salmon main dish |
| |
| amount measure ingredient -- preparation method |
| | -------------------------------- |
| 1 lb. | fresh salmon fillet --all skin and bones |
| | removed |
| 1 lb. | sea scallops |
| 4 | egg whites |
| 1 Tbsp | warm honey |
| 2 Tbsp | grated ginger |
| 2 tsp | asian five spice powder |
| 2 Tbsp | thai fish sauce |
| 1 tsp | salt |
| 1 tsp | freshly-ground white pepper |
| 1 cup | heavy cream |
| 1/2 cup | finely-chopped scallions |
| 1 | recipe black bean vinaigrette - |
| |
| divide the salmon into 2 pieces. cut one piece into a 1/4-inch |
| square dice and set aside in the refrigerator. take half of the |
| scallops and cut them into 1/4-inch size pieces that resemble the way |
| you cut the salmon and set aside, refrigerated. place the remaining |
| salmon and scallops into the bowl of a food processor along with the egg |
| whites, honey, ginger, five spice powder, fish sauce, salt and pepper. |
| process by pulsing until a smooth puree is achieved. turn off the |
| processor, scrape down the inside of the processor bowl, return the |
| cover to the bowl and pulse quickly 10 seconds. add 1/4 cup of cream |
| and process 10 seconds more. transfer the fish puree to a cold mixing |
| bowl set over ice and refrigerate. whip the remaining cream until soft |
| peaks are formed. in a large bowl, combine the fish puree, reserved |
| salmon and scallop dice and the scallions. carefully fold in the |
| whipped cream trying not to deflate the cream too much. when all of the |
| ingredients are folded together refrigerate for at least one hour. cut |
| plastic wrap into roughly 8- by 8-inch squares. place 1/2 cup of the |
| fish mousse into the lower third of a piece of plastic wrap and fold the |
| edge of the plastic nearest you over to encase the mousse. fold the two |
| ends in to further enclose the mousse and roll the tube of fish mousse |
| as you would a cigar. this is should be a sausage shape about 1 1/2 |
| inches in diameter and about 4 inches long. continue to roll sea food |
| sausage in this way until all of the mixed is used. to cook the |
| sausage, heat water in the bottom portion of a steamer pot. place the |
| plastic wrapped sausage in the steamer insert or an asian steamer basket |
| and set over boiling water. cook for approximately 10 to 12 minutes or |
| until fully cooked. test for doneness by piercing the center with a |
| skewer. it should come out clean when cooked. serve by carefully |
| unwrapping the sausage and discarding the plastic wrap prior to eating! |
| serve on a bed of black bean vinaigrette. this recipe yields eight |
| 4-ounce sausages for 4 main course or 8 appetizer servings. |
| |
| |
| * exported from bigoven * |
| |
| black bean vinaigrette |
| |
| recipe by :michael lomonaco |
| serving size :1 |
| cuisine : |
| main ingred. : |
| categories :salads/dressings condiments |
| |
| amount measure ingredient -- preparation method |
| | -------------------------------- |
| 1 | sweet red pepper --seeded |
| 1 | yellow pepper --seeded |
| 2 | garlic cloves --peeled |
| 1 | habenero or scotch bonnet pepper --seeded |
| 2 Tbsp | dijon mustard |
| 3 Tbsp | white vinegar |
| 2 Tbsp | cane or corn syrup |
| 1/4 cup | extra-virgin olive oil |
| 1 tsp | salt |
| 1 tsp | freshly-ground black pepper |
| 1 cup | cooked black beans --still firm but |
| | fully cooked |
| |
| combine all of the above ingredients. |
| notes : joe's note: somehow i feel that the largest portion of the |
| should be processed in a food processor even though the recipe as i |
| downloaded it doesn't say so. |
| |
| recipe source: michaels place with michael lomonacofrom the tv food |
| formatted for mastercook by joe comiskey, jpmd...@prodigy.com |
| |
| |
| |
| -- |
| (ID: 5408) Mirror: rec.food.recipes: Sun, Oct 31, 2004 |