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 & Asparagus Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fish; Salmon; Scallop
The History of Recipes
Historians have proved the existence of recipes way back into distant history, in fact as far back into recorded history as the early Egyptians, and maybe further still. Interesting though that maybe, sadly, these ancient records were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe in existence, according to experts is a series of stone tablets in Sumerian which show the preparation 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 and blissful. As our culinary historical trip moves to more modern times there were a couple of books dating from the 14th Century ; a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these books are not about the indian curry that appears on menues today, but instead recipes for the types of meals on the tables of the wealthy. In the 15th century, knights returning from the crusades brought back many new spices and herbs from Arab cooking, including rosemary and coriander. These new spices and herbs created a torrent in books on cookery, some of which are kept safe in private libraries. Over the next few centuries, the upper-class families of Wesstern Europe strove to serve the most exotic banquets, and as a consequence, the best cooks and their recipe collections became highly prized. Even so, it wasn`t until the nineteenth century that cookery and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collecting, trying out, and writing down recipes of the day. By the arrival of the twentieth century, cookery publications were starting to become popular mostly due to more people being able to read, people having more leisure time and disposable income. The introduction of television brings us celebrity TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Potato Crepes With Scallops Salmon & Asparagus recipe.
