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Crackling Salmon
1
8
2
1
1
8
8
3
small can black truffles, very thinly sliced
salmon filets, skinned
teaspoons fine salt
teaspoon fresh ground pepper
teaspoon fresh ground coriander
(8−inch) rice paper rounds
fresh chives trimmed to 4 inches
tablespoons olive oil
Truffle oil, to taste
Generous splash Hennessy cognac
Butterfly each salmon piece horizontally with a sharp knife. Arrange 1 layer of truffle slices on bottom
halves and replace tops to cover truffles. Sprinkle with salt, pepper, cognac and coriander.
Spread a towel on a workspace and fill a large bowl with water. Soak 1 rice paper round until pliable.
Arrange 1 chive and reserve truffle slices in center of round and top with each salmon filet rounded
side down. Fold rice paper over short sides of salmon, then over long sides to enclose the salmon.
Transfer, seam sides down to a tray and keep covered with plastic wrap.
Heat 1 1/2 tablespoons of olive oil in a large skillet over moderately high heat. Sauté salmon packages
seam sides up until golden brown. Turn salmon over and reduce heat to moderate. Cook until both
sides are firm to the touch. Transfer to plate and enjoy.
Crackling Salmon
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