Chinese Style Mushroom Filled with Salmon Filet
Yield
2 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
salmon steaks
fresh |
*
|
| filling | |||
| 1 | x |
mushrooms
inoki, julienne |
*
|
| 1 | x |
carrots
julienne |
*
|
| 1 | x |
mushrooms
shitake, julienne |
*
|
| 1 | x |
celery
julienned |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
vegetable oil
for frying |
*
|
| Braising sauce | |||
| 1 | x |
lemongrass
white part only, minced |
*
|
| 2 | tablespoons |
shallots
minced |
|
| 2 | tablespoons |
rice wine
|
|
| 2 | tablespoons |
fish sauce
|
|
| 1 | teaspoon |
sesame oil
|
|
| 2 | tablespoons |
stock
chicken |
|
| 1 | teaspoon |
sugar
|
|
| 1 | x |
rice, cooked
|
*
|
| 1 | x |
cilantro
garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
salmon steaks
fresh |
*
|
| filling | |||
| 1 | x |
mushrooms
inoki, julienne |
*
|
| 1 | x |
carrots
julienne |
*
|
| 1 | x |
mushrooms
shitake, julienne |
*
|
| 1 | x |
celery
julienned |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
vegetable oil
for frying |
*
|
| Braising sauce | |||
| 1 | x |
lemongrass
white part only, minced |
*
|
| 3E+1 | ml |
shallots
minced |
|
| 3E+1 | ml |
rice wine
|
|
| 3E+1 | ml |
fish sauce
|
|
| 5 | ml |
sesame oil
|
|
| 3E+1 | ml |
stock
chicken |
|
| 5 | ml |
sugar
|
|
| 1 | x |
rice, cooked
|
*
|
| 1 | x |
cilantro
garnish |
*
|
Directions
Preparation: ============ First julienne the mushrooms and vegetables into thin, short strips.
Set aside.
Cut the salmon steak in half.
Take each half and slice it most of the way through horizontally so the two pieces fold back on a hinge like a hamburger or hot dog roll.
Prepare a braising glaze by mixing the "sauce" ingredients above in a small bowl and stir and set aside.
Assembly: ========= Into each of the two salmon "sandwich" pieces, add a touch of salt and pepper to taste and then add portions of Shitake, and Inoki mushroom, celery and carrot as filling for the "sandwiches.
" Close up the "sandwiches" and set aside.
To Cook: ======== In a small sauté pan, heat a bit of peanut oil over high heat until it begins to smoke and then put the salmon sandwiches in to brown both sides (about 1 minute each side.)
When both sides are browned, add the braising sauce to the salmon.
Cover and braise over medium heat until the salmon is done ( 2 to 3 minutes).
Transfer the cooked salmon sandwiches to a serving plate and serve with cakes of sticky rice and garnish with julienne fans of Szechuan pickle.
Top with drippings from the sauté pan, and pieces of Cilantro.
