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Spicy Salmon and Lobster Roulade
Cut the vegetables into strips. Place half the garlic in a saucepan, add all other ingredients and bring to boil. Pour liquid over vegetables ans leave to cool. Slice lobster tail lengthwise into thin strips. Cut the salmon fillet into 10 x 10 cm squares, 4 mm thick. Arrange the salmon on a piece of heat-proof plastic wrap, season and cover with nori sprinkled with water and cover with a lobster slice. Roll all tightly, close well and steam for 8 minutes. In a saucepan, bring to a boil soy sauce, oyster sauce, garlic, ginger and chili. Thicken with cornstarch. Deep fry the prawn crackers and rice noodles. Place marinated vegetables in centre of each plate, top with a prawn cracker. Slice the roulade of salmon into 4 parts and place one on each prawn cracker. Top with salmon roe. Complete dish with rice noodles and fresh herbs. Garnish with diced tomato and soy sauce mixture.
Ingrediants:
Salmon fillet, Lobster tail, Sheets nori seaweed, Zucchini, Carrots, White Radish, Ginger (grated), Coriander Seeds, Peppercorns, Garlic (crushed), Mint leaves (chopped), Rice vinegar, Extra virgin oil, Cornstarch, Soy sauce, Oyster sauce, Red chili, Prawn crackers, Salmon roe, Rice noodles, Coriander leaves, Tomatoes, peeled and diced, Chives, chopped, Salt, Pepper&&200, 160, 4, 40 (each), 20, 8 (each), 8 (each), 40 (each), 40, 80, 40, 5, 4, 20, 20, 20, 4, 20, , &&1, 1, , 1, 1, 1, 1, 2, 1, 2, 2, 1, , 1, 1, 1, , 1, ,
Category: Appetizers
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