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home > recipes > seafood > lomi style salmon tartare with lilikoi brown butter vinaigrette
from San Francisco, Cal. Copyright, 2000, Ming Tsai and Tom Berry, All Rights Reserved VINAIGRETTE: 4 ounces butter 3 tablespoons passion fruit juice 1/4 cup fresh orange juice 1 tablespoon chopped shallots 1 teaspoon chopped ginger 1 tablespoon Dijon mustard 1 teaspoon sugar Salt and fresh ground black pepper, to taste To make the vinaigrette, heat the butter in a small skillet over low heat until it browns, 15 to 20 minutes. Watch carefully as the butter can burn quickly. The butter should have a nutty aroma. In a blender, combine the passion fruit juice, orange juice, shallots, ginger, mustard, and sugar and blend until pureed. While the machine is running, slowly add the browned butter to make an emulsion. Be careful, as the mixture may foam up when the hot butter is added. Season with salt and pepper and set aside. The vinaigrette should be served slightly warm. RICE CAKE: 2 cups cooked and lightly salted short grain rice 2 sheets toasted nori, coarsely ground, plus extra for garnish 1 tablespoon toasted sesame seeds, plus extra for garnish 2 tablespoons canola oil, to cook Divide the rice into the 4 lightly greased metal ring molds. Press the rice firmly into the molds to form cakes. Sprinkle the bottom of the cakes with the ground nori and the toasted sesame seeds. Prepare a skillet coated with the canola oil over medium heat. With the rice still in the mold, place the mold in the skillet. Sear the rice cakes on the bottom until they are brown and very crispy. Set the cakes aside without removing the ring molds. SALMON: 8 ounces very clean salmon cut 1/4 dice 1/2 cup equal parts vine ripe red and yellow tomatoes cut 1/4 dice 1/4 cup thinly sliced scallion greens 1 fresh lime, juiced 1 to 2 dashes hot pepper sauce 2 tablespoons canola oil Coarse pink Hawaiian sea salt or fleur de sel to taste Fresh ground black pepper, to taste In a non-reactive bowl, combine the salmon, tomatoes, scallions, lime juice, hot pepper sauce, and canola oil. Season to taste with the sea salt and pepper. The salmon should be well seasoned, and be prepared no longer than 15 minutes before serving. GARNISH: 2 tablespoons Chinese black vinegar 2 teaspoon mirin 1 teaspoon sesame oil 1 tablespoon canola oil Salt and fresh ground black pepper, to taste Canola oil, for frying 1 cup mache 1 cup taro root strings or 1 cup taro, finely julienned Salt In a small bowl, whisk together the vinegar, mirin, sesame oil, and canola oil. Season with salt and pepper. Just before serving, drizzle some of the vinaigrette over the mache and toss gently. Fill a small heavy pot one-third full with the oil and heat to 300 degrees. Add the taro root to the oil and fry until golden brown and crispy. Remove the taro with a large-mesh spoon and drain on paper towels. Season with the salt, to taste, while hot. PLATING: Spoon equal amounts of the salmon mixture onto each rice cake. Place each mold in the center of a serving plate and gently remove the ring mold. Drizzle the warm vinaigrette around each rice cake and sprinkle with ground nori and toasted sesame seeds. Garnish the top of the salmon with the dressed mache and the crispy taro strings. Serve immediately. Wine suggestion: Patz and Hall Chardonnay 1998 Yield: 4 servings Prep Time: 15 minutes Cook Time: 40 minutes

Lomi Style Salmon Tartare With Lilikoi Brown Butter Vinaigrette


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Recipe Alert Most Popular Recipes Photo
(posted October 16, 2001)

from San Francisco, Cal.

Copyright, 2000, Ming Tsai and Tom
Berry, All Rights Reserved

VINAIGRETTE:
4 ounces
butter
3 tablespoons
passion fruit juice
1/4 cup fresh
orange juice
1 tablespoon chopped shallots
1 teaspoon chopped ginger
1 tablespoon
Dijon mustard
1 teaspoon
sugar
Salt and fresh ground black pepper, to taste

To make the
vinaigrette, heat the butter in a small skillet over low heat until it browns, 15 to 20 minutes. Watch carefully as the butter can burn quickly. The butter should have a nutty aroma. In a blender, combine the passion fruit juice, orange juice, shallots, ginger, mustard, and sugar and blend until pureed. While the machine is running, slowly add the browned butter to make an emulsion. Be careful, as the mixture may foam up when the hot butter is added. Season with salt and pepper and set aside. The vinaigrette should be served slightly warm.

RICE CAKE:
2 cups
cooked and lightly salted short grain rice
2
sheets toasted nori, coarsely ground, plus extra for garnish
1 tablespoon toasted sesame seeds, plus extra for
garnish
2 tablespoons
canola oil, to cook

Divide the
rice into the 4 lightly greased metal ring molds. Press the rice firmly into the molds to form cakes. Sprinkle the bottom of the cakes with the ground nori and the toasted sesame seeds. Prepare a skillet coated with the canola oil over medium heat. With the rice still in the mold, place the mold in the skillet. Sear the rice cakes on the bottom until they are brown and very crispy. Set the cakes aside without removing the ring molds.

SALMON:
8 ounces very
clean salmon cut 1/4 dice
1/2 cup equal parts vine
ripe red and yellow tomatoes cut 1/4 dice
1/4 cup thinly sliced
scallion greens
1 fresh
lime, juiced
1 to 2 dashes
hot pepper sauce
2 tablespoons
canola oil
Coarse pink Hawaiian sea
salt or fleur de sel to taste
Fresh ground black pepper, to taste

In a non-reactive bowl,
combine the salmon, tomatoes, scallions, lime juice,
hot pepper sauce, and canola oil. Season to taste with the sea salt and pepper. The salmon should be well seasoned, and be prepared no longer than 15 minutes before serving.

GARNISH:
2 tablespoons Chinese black
vinegar
2 teaspoon
mirin
1 teaspoon
sesame oil
1 tablespoon
canola oil
Salt and fresh ground black pepper, to taste
Canola oil, for frying
1 cup mache
1 cup
taro root strings or 1 cup taro, finely julienned
Salt

In a small bowl,
whisk together the vinegar,
mirin, sesame oil, and canola oil. Season with salt and pepper. Just before serving, drizzle some of the vinaigrette over the mache and toss gently. Fill a small heavy pot one-third full with the oil and heat to 300 degrees. Add the taro root to the oil and fry until golden brown and crispy. Remove the taro with a large-mesh spoon and drain on paper towels. Season with the salt, to taste, while hot.

PLATING: Spoon equal amounts of the
salmon mixture onto each rice cake. Place each mold in the center of a serving plate and gently remove the ring mold. Drizzle the warm vinaigrette around each rice cake and sprinkle with ground nori and toasted sesame seeds. Garnish the top of the salmon with the dressed mache and the crispy taro strings. Serve immediately.

Wine suggestion: Patz and Hall Chardonnay 1998

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 40 minutes


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