Ingredients
1/2 lb fresh asparagus
1 tbsp dry white wine
1/2 tsp cornstarch
1 egg white
1/8 tsp white pepper
1/4 lb scallops
1/4 lb salmon filet
1 potato crepes (see recipe)
1 1/2 cup peanut oil
1 tsp minced fresh ginger
1 tbsp minced green onion
1/8 tsp white pepper
1/2 cup chicken stock
2 tsp soy sauce
1/2 tsp rice vinegar
1/4 tsp sugar
1/2 tsp cornstarch dissolved in 1 teaspoon, water
Directions
Starting at the tip end, cut the asparagus into 1 1/2-inch lengths
with a diagonal rolling cut: slice off the tip at an angle, roll the
asparagus about a quarter turn and cut again, and repeat on down the
stalk until you reach the tougher base. Discard the bases. Dissolve
the cornstarch in the wine in a medium bowl; add the egg white and
pepper and beat lightly. Remove the tough white muscle from the edge
of each scallop and cut the scallops into 1/4-inch-thick discs.
Remove any pin bones from the salmon and slice across the width of
the slice (parallel to the backbone) into 1/4-inch-thick rectangles.
Add the salmon and scallops to the egg mixture and toss gently to
coat. Preheat the oven to 175F and set 2 dinner plates in it to warm.
Prepare the Potato Crepes and place 1 on each plate. Keep warm in the
oven. Have a clean, dry, heatproof container, such as a saucepan, on
the stove with a heat proof sieve on top. Drain the scallops and
salmon and discard the marinade. Heat a wok or deep skillet over high
heat. When it begins to smoke, add the oil. Wait 30 seconds, then add
the seafood (the oil will not be very hot yet; this is intentional).
Cook, stirring gently to separate the pieces, until salmon has lost
its raw color. Pour the contents of the wok into the sieve. Return
the wok to the heat, and in the bit of oil clinging to the pan,
stir-fry the ginger and green onion until fragrant. Add the pepper
and asparagus and stir-fry until it begins to brown. Add the chicken
stock, soy sauce, vinegar and sugar. Cover, and cook until the
asparagus is crisp-tender, 2 to 3 minutes depending on size. Remove
the cover, return the seafood to the wok, and stir in the cornstarch
mixture. Cook until the sauce is slightly thickened. Taste for
seasoning and adjust if necessary, then divide the seafood, asparagus
and sauce over the potato crepes. Serve immediately Serves 2. From
the San Francisco Chronicle, 2/13/91. Note that the potato pancakes
require the potatoes to be cooked and cooled ahead of time, which can
be done earlier in the day or the night before. Posted by Stephen
Ceideburg; March 7 1991.
Servings: 2 servings
Potato Crepes With Scallops Salmon & Asparagu Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fish; Salmon; Scallop
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions way back into antiquity, at least as far back as the Egyptians, and maybe even further. Interesting though that is, these, ancient cookbooks were just simple hieroglyphic instructions for food preparation.
Progressing into The time of the romans around 25BC a roman called Apicius compiled a few scripts detailing recipes enjoyed by his fellow Romans. In his works, he describes how the roman meals were separated into appetizers, entrees and desserts, something we still use today. This early Roman chef tells us how the ancient cooks made use of a wide range of spices and herbs, including some that we all recognise for example basil, mint and parsley. During the next few hundred years, the rich and powerful families of Wesstern Europe competed to serve up the best banquets, and consequentially chefs and their collection of recipes became highly prized. However, it was during the 1800s that cookery and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to assembling, testing, and writing down the recipes of their peers. Like it or not, the introduction of TV brings us TV cooks and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Potato Crepes With Scallops Salmon & Asparagu recipe.
