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March 2019

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Potato Crepes with Scallops Salmon and Asparagus Recipe

Potato Crepes with Scallops Salmon and Asparagus recipe and other salmon recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Potato Crepes with Scallops Salmon and Asparagus recipe  PDF


1/2 lb Fresh asparagus
1 tb Dry white wine
1/2 ts Cornstarch
1 Egg white
1/8 ts White pepper
1/4 lb Scallops
1/4 lb Salmon filet
Potato crepes (see recipe) 1 1/2 c Peanut oil
1 ts Minced fresh ginger
1 tb Minced green onion
1/8 ts White pepper
1/2 c Chicken stock
2 ts Soy sauce
1/2 ts Rice vinegar
1/4 ts Sugar
1/2 ts Cornstarch dissolved in 1
teaspoon water 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 mi ture 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 mi ture. 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.

Potato Crepes with Scallops Salmon and Asparagus recipe and other salmon recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
701 people have voted
Last Reviewed on 2019-03-21



Thursday, Mar 21 2019 Download & Print Potato Crepes with Scallops Salmon and Asparagus recipe  PDF   Salmon recipes RSS   New

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