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CULINARY SOS / ROSE DOSTI

Salmon: Let Us Shoyu

June 18, 1997|ROSE DOSTI

DEAR SOS: We recently had a wonderful salmon with orange shoyu caramelized glaze that was just wonderful. We wonder if you could obtain the recipe for your readers.

MAUREEN

DEAR MAUREEN: Chef Mark Tydell at Walt's Wharf in Seal Beach sent the recipe with this comment: "It's not easy but it is well worth the effort, and there are steps that can be done a day before." Fair enough. Tydell suggests serving the salmon on a bed of garlic mashed potatoes.

WALT'S WHARF CARAMELIZED SALMON

GRAND MARNIER GLAZE

1/2 cup low-sodium soy sauce

1/2 cup Grand Marnier

Combine soy sauce and Grand Marnier. Set aside until needed. (Note: Glaze may be prepared a day ahead.)

LEMON GRASS BEURRE BLANC

2 cups white wine vinegar

1/2 cup rice vinegar

2 cups white wine

4 shallots, minced

4 stalks lemon grass, thinly sliced

6 tablespoons heavy whipping cream

2 cups butter

Salt, white pepper

Simmer wine vinegar, rice vinegar, wine, shallots and lemon grass in medium saucepan until reduced to glaze, 20 to 30 minutes. Add cream and return to simmer. Strain and return to pan. Reduce heat to low and whisk in butter a few tablespoons at a time until all is incorporated in sauce. Add salt and white pepper to taste.

SALMON

1/2 cup chopped cilantro

1/4 cup grated ginger root

6 (6- to 8-ounce) salmon fillets

Scant 1/4 teaspoon freshly ground black pepper

1 cup granulated sugar

6 tablespoons canola oil

1 cup low-sodium soy sauce

1 cup balsamic vinegar

Combine cilantro and ginger and rub over salmon fillets. Refrigerate at least 4 hours or overnight.

Combine black pepper and sugar. Heat oil in skillet over medium-high heat. Press 1 side of salmon fillet into sugar-pepper mixture and saute, seasoned side down, until sugar caramelizes but does not scorch, 2 to 3 minutes.

Pour Grand Marnier Glaze into pan, stirring well to dissolve caramelized bits. Turn salmon. Reduce heat to medium, cover pan and cook salmon until cooked through, 5 to 8 minutes.

Ladle Lemon Grass Beurre Blanc over and around salmon. Combine soy sauce and balsamic vinegar and drizzle decorative pattern over sauce.

6 servings. Each serving:

1,233 calories; 2,667 mg sodium; 239 mg cholesterol; 89 grams fat; 54 grams carbohydrates; 36 grams protein; 0.19 gram fiber.

An Anniversary Waltz DEAR SOS: We are planning a golden wedding anniversary party for friends, and I am responsible for the food. I wanted to take the bride and groom of 50 years on a stroll down memory lane. When they were dating, George and Carol often frequented the House of Murphy and exchanged many affectionate glances over a slice of black bottom pie. I can think of nothing more appropriate to recapture the atmosphere of their early romance than serving black bottom pie.

DONNA

DEAR DONNA: What a precious friend you are. We wish the House of Murphy were still around to provide the recipe. Alas, the Restaurant Row steak house that was quite the place from the '30s to the '60s is no longer. We don't have the House of Murphy recipe, but will happily share a classic black bottom pie recipe from our files.

BLACK BOTTOM PIE

1 (1/4-ounce) envelope unflavored gelatin

2 tablespoons cold water

2 tablespoons sugar

Dash salt

1 teaspoon vanilla extract

1 egg yolk

1/2 cup milk

3 ounces (3 squares) unsweetened chocolate

2 cups heavy whipping cream

1 baked (9-inch) pie crust

Soften gelatin in cold water. Beat together sugar, salt, 1/2 teaspoon vanilla and egg yolk until light and creamy.

Bring milk to boil in top of double boiler. Add small amount of milk to egg mixture to temper, blending well. Pour into hot milk and cook, stirring, until mixture comes to boil. Remove from heat and add softened gelatin, stirring to dissolve.

Grate 2 squares chocolate, add to custard and stir over hot water until chocolate melts. Remove from heat and beat with rotary beater until mixture is smooth. Chill until thickened. Whip 1 cup cream with remaining vanilla and fold into chocolate mixture. Pour into pie crust and chill until firm.

Before serving, whip remaining 1 cup cream and spread over filling. Shave remaining square of chocolate and sprinkle over pie.

6 to 8 servings. Each of 8 servings:

501 calories; 138 mg sodium; 118 mg cholesterol; 42 grams fat; 25 grams carbohydrates; 7 grams protein; 0.07 gram fiber.

Plate from Doin Dishes, Santa Monica

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