Chinese recipes |
Chinese Style Mushroom Filled With Salmon Fil |
Filling: 1 mushrooms, inoki, - julienne 1 carrot, julienne 1 mushroom, shitake, - julienne 1 celery, julienned 1 salt (to taste) 1 pepper (to taste) 1 oil, for frying Braising sauce: 1 lemon grass, white part - only, min; ced 2 tablespoon shallot, minced 2 tablespoon rice wine 2 tablespoon fish sauce 1 teaspoon sesame oil 2 tablespoon broth, chicken 1 teaspoon sugar 1 rice, cooked 1 cilantro (garnish) |
First julienne the mushrooms and vegetables into thin, shortstrips. 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. 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 saute pan, and pieces of Cilantro. |