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How To make Baby Salmon Stuffed with Caviar Iii(Assembl
1 x Salmon Mousse ***
1 x Red Wine Sauce ***
SALMON:
1 ea Salmon, baby, filet (@ 5-
6 oz), head, tail :
and skin on 3 tb Caviar
1 tb Chives, chopped
1 c Wine, white
2 tb Puree, shallot
1 ea Bay leaf
GARNISH:
Cucumber, sauteed, cut -- into strings) Tomato, chopped Chives, chopped Eggs, salmon Crayfish tails
*** These recipes should be prepared before hand. For the Salmon: ????? Wash and salt and pepper the baby salmon. Pipe the salmon mousse into the inside of the salmon. Add a line of caviar inside of the salmon, then sprinkle with chives. Close the fish. In a saute pan, heat white wine. Add shallot puree and bay leaf. Place the fish in the saute pan (belly down) and bake in a 350 - 400 F oven for 20 minutes. When fish is cooked, remove from pan, remove the skin and reserve in a warm place. Heat juices in saute pan for a couple of minutes. Strain juices into a saucepan containing a wine butter sauce (see page 28). For the Assembly and Garnish: ?????????? Place the baby salmon on a serving dish. Ladle some of the salmon-flavored red wine sauce over half the fish and the wine butter sauce (flavored with the poaching liquid) over the other half. Garnish with cucumber, tomato, chives, salmon eggs, and crayfish tails (boiled). Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA
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The Best Appetizers Recipe | Seafood & Cucumber Appetizers
Auf Deutsch
The recipe for my Seafood & Cucumber Appetizers is available here
Hi lovelies, are you ready for another appetizer recipe? :) I have really enjoyed creating these simple appetizers for you and well, if I am completely honest, it has not been too bad eating them as well :D I have another one coming next week and then I won't be doing them weekly anymore, but once in a while. Todays recipe is also with two different options and both are with seafood and cucumber. Both of these appetizers are really light and fresh. I hope you will like these and will be trying them out :) Enjoy!
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Tess Ward's Gluten Free Comté Cheese, Sweet Potato And Fig Tart | Comté Cheese
The Yes Chef Tess Ward has put her stripped back cooking to the test with a beautiful new gluten free recipe featuring delicious Comté cheese for the summer table. Her Comté, Sweet Potato and Fig Tart is a light dish to be served with a speedy green salad. The earthy flavour of the sweet potato complements the sharpness of the soft figs, while the crunchy walnut pastry echoes Comté’s nutty aromas and marries well with its rich smoothness.
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INGREDIENTS:
150 g White Spelt Flour
1/2 tsp Fine Sea Salt
75 g Unsalted Butter
30 g Walnuts
4 Large Eggs
100 ml Milk
150 g Creme Fraiche
1 tsp Dijon Mustard
2 Small Sweet Potatoes
3 Small Ripe Figs
100 g Comte Cheese
4-5 Sprigs Fresh Thyme
2/4 tsp Sea Salt and Freshly Ground Black Pepper
STEP 1: TO MAKE THE PASTRY
Place the walnuts and half the flour in a food processor and blitz until fine. Add the processed mixture to a bowl with the flour and salt. Rub in the butter until you achieve a breadcrumb texture (or blend in a food processor). Add enough cold water to make the mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.
STEP 2: LINE AND COOK THE PASTRY BASE
Roll out the pastry on a lightly floured surface and line a 22 cm/8½inch well-buttered tart dish. Place the pastry gently into the dish and chill in the fridge for a further 20 minutes whilst you preheat the oven to 180 degrees/Gas 4. Remove the pastry case from the freezer and line the base of the pastry with baking parchment and then fill it with baking beans. Place the dish on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base.
STEP 3: SWEET POTATOES
Meanwhile, peel and chop the sweet potato into 1-inch sized cubes. Steam the potatoes until soft.
STEP 4: ASSEMBLE THE INSIDE OF THE TART
Once the base of the tart is cooked, place the cheese on the bottom first, then the sweet potato cubes. Whisk together the crème fraiche, milk, eggs, thyme leaves and mustard. Season generously with a couple of pinches of sea salt and a good grinding of black pepper. Pour the egg mixture over the top. Slice the figs into quarters and place on the top. Return the tart back to the oven.
STEP 5: COOK AND SERVE
Cook for 30-35 minutes, or until the filling is just set. Leave to cool slightly, for 10 minutes before serving.
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CANNING FISH! Winter Steelhead Fishing & DIY Canning How-To.
You ADX have been asking for this episode for a long time now! The wait is over, we're teaching you how to can fish and live on canned fish all year long! Canning salmon or steelhead is a great way to preserve the fish and live on it all the time. If you're living off grid or trying to prep food, fish is one of the best things to prep. The day starts out with some EPIC early winter steelhead fishing for hatchery fish, and then we finish it off with the canning how to. Thanks so much for watching everyone, sorry this episode is out on a Monday instead of our normal Sunday upload.
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