3-4 sashimi-sized pieces of fresh king salmon per person.
1-2 tbsp chopped tarragon and mint (Fresh!).
1 tbsp butter.
Salt and pepper to taste
1-2 tbsp lime juice (Fresh or bottled).
Sauté, very quickly, the salmon pieces in the butter, salt and pepper to taste.
Remove to serving plate, then deglaze the pan with lime juice, add fresh herbs and continue to sauté for 30 sec.
Pour over fish.
Can be served either hot or at room temperature.
Servings depend on amount of salmon
Shrimp and Artichoke Heart Appetizer
8 oz jar artichoke hearts, washed and drained
10-15 fresh shrimp
Cayenne pepper or pepper flakes to taste
Crumbled feta cheese
Olive oil
Salt and freshly ground pepper
Thinly sliced green onions
Sauté the shrimps (butterflied) in oil, salt and pepper and cayenne until tender.
Remove.
Sauté artichoke hearts, add shrimp and mix.
Transfer to serving plate, crumble feta over, sprinkle with sliced green onions and serve hot.
10 fresh asparagus spears
75 gr ikura (salmon roe)
1 tbsp mustard
2 tbsp "Kewpie" style mayonnaise
1 thick strip fried and diced finely pancetta
Tabasco to taste
Peel asparagus, cut in thirds and blanch about 3 min. in boiling water.
Remove and plunge in ice water to stop cooking.
When cool, pat dry and arrange on serving plate. (A "star" pattern from the center is good).
Sauce
Mix mustard, mayo, pancetta and Tabasco and pour into center of serving plate.
Sprinkle ikura around and over the asparagus and garnish plate with freshly ground pepper.
Serves 4
500-600 gr mixed mushrooms (shiitake, maitake, awabi, white, brown, etc.)
1 small onion, diced
Nutmeg, cinnamon, star anise
250 ml heavy cream
4 eggs
Olive oil
Salt and pepper to taste
Green Tabasco to taste
1-3 tbsp flour
Fry mushrooms and onions in olive oil until well cooked and very tender.
Add spices to taste, begin in very small amounts and adjust to your preference. Stir flour into mixture (almost like making a roux) then remove from heat.
Beat eggs lightly, beat in cream and fold in mushroom mixture.
Pour into a pie pan, preferably fluted and bake in hot oven until center is firm.
Remove from oven, sprinkle with paprika, nutmeg or whatever until it looks nice
Serve hot.
Serves 3-4