A-Z | Search Ingredients Recipes Restaurants Utilities Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Base: Salmon / Number of Servings: 2 |
|
|
|
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.
| Ingredients:
1/2 Pound(s) Fresh asparagus
1 Tablespoon(s) Bouillon cube
1/2 Teaspoon(s) Cornstarch
1 Egg white
1/8 Teaspoon(s) White pepper
1/4 Pound(s) Salmon filet
1 1/2 Cup(s) Peanut oil
1 Teaspoon(s) Minced green onion
1/2 Cup(s) Chicken stock
2 Teaspoon(s) Water or vegetable stock
1/2 Teaspoon(s) Tamari (or soy sauce)
1/4 Teaspoon(s) Chopped walnuts
1/2 Teaspoon(s) Cornstarch dissolved in 1 teaspoon water |
|
|
|
Check some related to Potato Crepes with Scallops Salmon & Asparagus videos
Similar recipes:
|
Lemon-poached salmon In a large skillet, combine all ingredients except salmon. Bring to
a boil. Reduce heat to low; simmer 5 minutes to blen...
Potato deutscher Grate raw potatoes on a coarse grater.
Soak bread cubes in 1 cup milk.
Add beaten eggs to soaked bread and then add potatoes....
Potato stuffed cabbage Parboil cabbage and separate the leaves. Slice off part of the heavy
stalk of each leaf by slicing parallel to the leaf...
Sweet potato chicken barley soup In a large heavylined stock pot heat the olive oil, add garlic, onions, celery and carrot and saute 8 minutes. Add the parsni...
Potato skins Directions: Preheat oven to 425?F. Cut potatoes in half lengthwise. Place 8 halves on plate and bake in microwave for 10-12 m...
Hot german potato salad ii 1. Slice potatoes into a large, heat-resistant, non-metallic bowl.
2. Add crumbled bacon.
3. Place oil or bacon fat i...
Acorn squash and sweet potato Saute onion in broth or water in lg. saucepan over med. heat until onion is
translucent, about 6 min. Add potatoes, squa...
Lemon chicken asparagus In med. bowl, combine chicken, lemon juice, 1/2 of the salt, pepper and
lemon zest. Toss to mix. On a large flat plate, ...
Sweet potato patties Drain sweet potatoes and mash with a fork, ricer or electric mixer.
Add oil, salt, pepper, nutmeg, and milk, beating unti...
Lemon cream-sauced pasta with asparagus and squash 1. Cook pasta; drain; keep warm.
2. In a large skillet cook asparagus, squash, and garlic in hot butter for 2 to 3 minutes o...
Chicken and asparagus risotto Cook chicken in oil in large skillet on medium heat for 3 minutes a side. Remove from skillet and set aside.
Add soup and mi...
Broiled salmon steaks with horseradish crust Arrange the salmon steaks in a buttered flameproof baking dish just large
enough to hold them in one layer, brush them l...
French potato pancakes 1. In a medium bowl, combine all ingredients except olive oil; mix well. 2.
In a large nonstick skillet, heat 1 tsp of the oi...
Cheddar-potato-broccoli soup Melt the butter in a 2- to 3-quart saucepan. Add the onion and saute for 5
minutes. Add the potatoes, water and bouillo...
Potato scones (scottish) To test for the correct heat on the gridle sprinkle it with a
little flour. If the flour browns at once it is too hot; it ...
Vichyssoise (leek potato soup) Start by sauteing the minced leeks and onion in the margarine. Add the
stock/broth and the sliced potatoes and bring to a b...
Salmon bites To make the toast: In a small bowl combine the mustard and oil. Spread the
mixture on both sides of the bread.
Positi...
Avocado crepes These crepes are best made in a blender. Put in the avocado and eggs
first, then add all the rest of the ingredients. C...
Marinated salmon danish style Asparagus Mayonnaise: In a food processor, blend the yolks, asparagus and lemon juice. Still blending, add the olive oil and ...
Cipate au salmon (layered salmon pie) Cut salt pork into thick strips and spread evenly in the bottom of a 2 qt casserole. Dredge salmon lightly with flour. Arrang...
Potato salad supreme (vrg) Mix all ingredients in a large bowl, saving olives for garnish. Serves at
room temperature for best flavor.
Total Cal...
Balsamic glazed salmon Heat oven to 450 F.
Season salmon with salt and pepper. Place in an ovenproof baking dish and bake until opaque throughout,...
Pasta twists with asparagus sauce*** Melt butter in olive oil and lightly sautee asparagus tips. Remove and set
aside. Add flour to the pan and mix well. Slo...
Hot scallop salad with potato chips * - Rinsed and crisped (arugula, Belgian endive, butter lettuce, curly
endive, escarole, radicchio, or romaine.)
===...
Asparagus soup #1 Saute vegetables in butter for 5 minutes. Add water and bouillon cube;
simemr 5 minutes. Add remaining ingredients and...
Zuppa di asparagi (calabrian asparagus soup) In a large saucepan, cook the garlic in the olive oil over moderate
heat, stirring constantly, until golden, about 3 min...
Smoked salmon and cream cheese frittata Whisk together eggs, milk, chives, basil, pepper, and salt in a bowl.
Preheat broiler.
Heat oil in a 12-inch ovenproof nons...
Hot mustard potato salad Cook potatoes in boiling salted water, covered, about 25 minutes or until
tender. Drain well. Peel and slice.
Cook baco...
Grilled asparagus Snap off tough ends of asparagus. Combine all ingredients in ziploc bag -- marinate 30 minutes. Grill on rack coated with coo...
Asparagus, zucchini, and yellow pepper frittata Grease a 2 quart rectangular baking dish; set aside.
Halve the zucchini lengthwise and slice into 1/4 inch thick pieces. Cut...
Baked potato topper Combine all ingredients and mix well. Chill
Per serving: 2g protein, 1g fat, 2g carb., 111mg sodium, 2mg chol., 20
ca...
Hungarian beef goulash with potato dumplings FOR THE GOULASH:
In a small bowl, mash the garlic and salt into a puree. Melt the butter in a large skillet over medium-high ...
Old-fashioned potato salad Place potato in a large pot, cover with water, and bring to boil. Cook
about 8 minutes or until tender. Drain; place in ...
Potato and apple pudding (irish) Mix the butter into the hot mashed potatoes, add a good pinch of salt, and
the flour, and mix well, then add enough milk...
Fettuccine with smoked salmon saute onion in butter until tender, add the vermouth and boil to reduce to 1 tablespoon. add the cream and bring back to a b...
Hidden valley hot potato salad After cooking and while still warm, cut potatoes into 1-inch cubes. Gently
toss together potatoes, onions and salad dres...
Summertime new potato salad In large bowl, combine potatoes, bell peppers, celery, red onion, chives
and parsley, tossing gently to mix. In small b...
Dollar stretcher potato soup Cook potatoes in microwave on high for 16 minutes, turning over after 8
minutes. Set potatoes aside. Melt margarine in larg...
Salmon cream cheese spread Blend salmon and cream cheese together in a small bowl. Stir in sour cream,
green onion, dill, vinegar, salt and pepper....
Shiitake mushroom and potato galette Preheat oven to 350 degrees F. Line cookie sheet with buttered foil.
Melt butter in heavy large skillet over medium hea...
|
Loading...
|
|
::