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 & Aspar Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fish; Salmon; Scallop
The History of Recipes
It is quite feasible to follow the history of recipes far back into history, in truth as far as the ancient Egyptians, and quite possibly further than that. However, sadly, these ancient recipes were just basic pictorial recipes for meal preparation.
Interestingly, the most ancient recipe found, according to experts are some tablets in ancient Sumerian describing 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 drinkers feel wonderful and blissful. Progressing into The time of the romans around 25BC a roman called Apicius wrote a number of scripts which described recipes prepared by wealthy Romans. In his publication, Apicius tells us how the meals were divided into appetizers, main meal and afters, a very modern way of dining. Aspicius also informs us how the ancient chefs used a good variety of aromatic flavours, including a few that are still present in modern kitchens for example basil, fennel and parsley. Moving on, we find two interesting cookery books which date from the fourteenth century ; a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these two books are unconnected to the spicy food that we all know today, but instead recipes for the types of meals cooked for the upper classes of the time. Later, in the 15th century, people returning from the crusades brought back many new spices and herbs from the Middle-East, including spices like basil and coriander. These new foods and spices led to an eruption in manuscripts on cookery, most of which are now in private collections. By the time we get to the twentieth century, cook books were increasing in popularity mostly due to increased literacy, people having increased free time and disposable income. Like it or not, the introduction of TV gave us celebrity chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes such as those found on our site. |
We hope you enjoy this Potato Crepes With Scallops~ Salmon & Aspar recipe.
