Title: Wild Rice Pancakes Garnished in Two Ways
Categories: Appetizer Fish Salmon
Yield: 1 Servings

2	c	Cooked wild rice
2		Eggs
2	ts	Minced shallots
2	ts	Minced garlic
1/3	c	Unbleached all-purpose
		Flour
1/2	c	Heavy cream
		Salt and pepper to taste
2	ts	Clarified butter
2	ts	Oil
4	ts	Unsalted butter
1	ts	Oil
1/2	lb	Chicken tenderloins -- or
1/2	lb	Boned and
		Salt and pepper to taste
1	ts	Minced garlic
1	ts	Minced shallots
1/4	c	Sherry vinegar
8		Sun-dried tomato halves --
		Sliced
2	ts	Minced fresh parsley
1/2	lb	Salmon fillet -- skin
		Removed
1	ts	Oil
		Salt and pepper to taste
1	ts	Minced shallots
1	ts	Minced garlic
2	sm	Tomatoes -- seeded and
		Finely ch
1/4	c	Madeira

* tenderloins are what fall off after deboning breasts - the thin flat side strip)

Place the wild rice, eggs, shallots, and garlic in a mixing bowl. Stir, then add the flour, cream, and salt and pepper to taste. Heat the clarified butter and oil in a skillet or saute pan over medium-high heat and add spoonfuls of the batter to form 1 pancake. Cook 4-5 mins., or until the top begins to look dry and the bottom is golden. Turn with a spatula and cook the other side for 3 minutes. Repeat until 8 pancakes are made. Keep warm.

To serve, arrange the chicken topping on half the pancakes and salmon topping on the other half.

Chicken with sherry vinegar topping:

Melt 1 tbsp of the butter with the oil in a saute pan and add the chicken. Cook for a few minutes per side over high heat, seasoning with salt and pepper, then remove the chicken from the pan and add all the remaining ingredients except the remaining butter. Cook over medium high heat until no more of the liquid remains, then add the remaining 3 tbsp. of butter and stir. Remove from the heat, season with salt and pepper to taste, and return chicken pieces to pan to reheat.

Salmon and Madeira topping:

Slice the salmon on the diagonal into 4 thin slices. Heat 1 tbsp. of the butter and oil in a saute pan and add the salmon, sprinkling it with salt and pepper to taste. Cook until lightly colored on the first side, about 2 mins., then turn and cook an additional min. The salmon should be slightly underdone. Remove from the pan, add the garlic and shallots along with the chopped tomatoes, and deglaze with the Madeira. Reduce slightly, swirl in the remaining butter, and remove from the heat.

Recipe By : sdg@wag.caltech.edu (Siddharth Dasgupta)

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