Title: Salmon Tempura Roll with Mirin Leeks, Wasabi Oil and Soy
Categories: Insert Salmon
Yield: 1 Servings
| 4 | | Leeks julienned, white only |
| 1 | tb | Clarified butter or neutral oil |
| 1/3 | c | Mirin |
| | | Salt and pepper to taste |
| 1 | tb | Whole butter |
| 4 | | Salmon paillards, 3 ozs each |
| 4 | | Nori |
| 2 | c | Rice flour |
| | | Soda water |
| | | Vegetable oil for frying |
| | | Toasted sesame seeds for garnish |
| | | Gari, pickled ginger for garnish |
Recipe by: Chef du Jour DJ 9306 Heat pan and saute leeks. Do not
caramelize, keep them white. Deglaze with mirin and reduce all liquid. Toss
in butter and check for seasoning. Lay salmon paillard to cover 2/3 of nori
sheet. Lay cooled leeks on salmon and roll. Save 1/4 of the leeks for plate
up. In a stainless steel bowl, whisk soda water into rice flour until a
paint consistency is achieved. Heat oil to 375 degrees. Dip roll into
tempura and fry until golden brown. The salmon should end up medium rare at
most!