Ingredients
1 salmon steak, fresh
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 tbsp shallot, minced
2 tbsp rice wine
2 tbsp fish sauce
1 tsp sesame oil
2 tbsp broth, chicken
1 tsp sugar
1 rice, cooked
1 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 saute 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 saute pan, and pieces of Cilantro.
Source: Martin Yan's Cooking for Two Show - 1994
: KQED - PBS Productions, San Francisco
Servings: 2 servings
Chinese Style Mushroom Filled With Salmon Fil Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Fish; Mushroom; Salmon
The History of Recipes
Food historians have proved the existance of recipes way back into history, at least as far back into recorded history as the ancient Egyptians, and possibly even further. However, in the main part, these ancient records were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe found, according to academics is a series of clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. During the time of the Roman Empire a roman called Apicius compiled a few documents describing recipes enjoyed by wealthy Romans. In his publication, he tells us how the meals were split into appetizers, main course and afters, a very modern way of dining. Aspicius recounts how the early Romans were skilled in the use of many spices, including many that are still in use today such as basil, rue and parsley. As our culinary historical trip moves on a few more years there were a couple of interesting books which date from the 1300s - a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these two books are not about the curry that we all know today, but instead descriptions of the types of meals on the menus of the rich. In the fifteenth century, people returning from the crusades brought us many spices and herbs from the East, including spices such as coriander, parsley, and rosemary. These new herbs and spices led to an increase in manuscripts on food, most of which are now in academic collections. Over the following few hundred years, the rich and powerful families of Europe competed with each other to serve up the most exotic banquets, and as a result chefs and their recipes were at a premium. Nevertheless, it was during the nineteenth century that formal cookery and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, testing, and recording popular recipes of the day. By the arrival of the 20th century, cookery publications are in high demand, mostly due to increased literacy, increased leisure time and having more disposable income. |
We hope you enjoy this Chinese Style Mushroom Filled With Salmon Fil recipe.
