Recipe: Oil Poached Salmon With Sticky Rice and Dried Fruit Salad [edit]
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[edit] Ingredients
5 |
cups Olive oil |
2 |
Heads ginger, smashed |
1 |
head garlic, smashed |
1 |
bn Scallions, slivered |
4 |
piece salmon, (6-ounce) |
2 |
cups Japanese rice, steamed |
¾ |
cup Mirin |
2 |
Scallions, slivered |
½ |
cup Dried cherries |
½ |
|
1 |
sht nori, crumbled |
½ |
cup Lemon juice |
½ |
cup Fish stock |
¼ |
cup Ice wine, (from British Columbia) |
¾ |
cup Grapeseed oil |
½ |
cup Air-dried corn |
[edit] Preparation
Step 1 |
In a saucepan, bring the olive oil up to 160 degrees. Add the smashed ginger, garlic and scallions. Take the mixture off the heat and allow it to infuse for 2 hours. Strain. |
Step 2 |
Steam the rice and then season with the mirin. Once cooled, mix in the slivered scallions, dried in a saucepan. Bring the olive oil up to 160 degrees. Add the smashed ginger, garlic and scallions. Take the berries and seaweed. |
Step 3 |
To make the sauce, bring the lemon juice, fish stock and ice wine to a boil. Remove from heat and blend in the grapeseed oil. Season with salt and pepper. |
Step 4 |
To poach the fish, bring the poaching oil up to about 160 degrees in a deep saucepan. Season the salmon with salt and pepper and gently immerse the entire piece of fish in the oil. Allow to poach gently for about 5 minutes or until rare-medium. |
Step 5 |
To Plate:While the fish is cooking, place rice salad on plate and drizzle with lemon sauce. Put poached fish on rice salad when it's done being poached. |
Step 6 |
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