|
 
Tea Spiced
Smoked Salmon Mousse
Crispy Salmon
Duo Maki Roll with Lemon-Wasabi Vinaigrette
Smoked Salmon Mousse with Toast Points for Julia
Rice Paper Wrapped Scallops and Smoked Salmon with
Caviar Crème Fraiche
Emeril’s Salmon Mousse-Crusted Red Snapper with Warm Citrus Slaw
WINE
NOTES
Domaine Schlumberger
Gewurztraminer: known also as ‘gewurtz’ the name means ‘spicy grape
from traminer’ a village in northern Italy. This is great for dishes with
richness because the wine is high in alcohol while low in acidity. The
wine has aromas of lychee and flowers, and the flavors continue with
grapefruit, citrus and minerals. A great foil for mousses and smoked
dishes.
Bodegas Muga Rioja
Blanco: Rioja does not just produce red wines, but superb whites from
the viura grape which can withstand fermentation and aging in oak. The
wine has a light mouth feel and good acid- a great way to ‘cut’ through
rich dishes and provide contrast. Heavy with stone fruits, especially
apricots, this is also a true bargain |
|
Emeril’s Salmon Mousse-Crusted Red
Snapper with Warm Citrus Slaw
Serves 2
-
2 red snapper
fillets (6 ounces each), skinless
-
1-teaspoon salt
-
1/2 teaspoon
white pepper
-
2 tablespoons
vegetable oil
-
1/2 cup
Tea-Smoked Salmon Mousse
-
1 cup white
cabbage, thinly sliced
-
1 cup red
cabbage, thinly sliced
-
1-cup carrots,
shredded
-
1/2 cup yellow
onion, thinly sliced
-
1/2 cup soy
sauce
-
1/4 teaspoon
orange zest
-
1/4 cup fresh
squeezed orange juice
-
2 tablespoons
sugar
-
4 sprigs fresh
cilantro
Preheat the oven to
400°F. Set the snapper fillets on a clean cutting board and season with
1/2 teaspoon of salt and 1/4 teaspoon of the white pepper. Set a 10-inch
oven-proof sauté pan over medium heat and add 1 tablespoon of the oil to
the pan. Use a metal spatula to spread 1/4 cup of the mousse over each of
the snapper fillets. Place the snapper in the sauté pan, mousse side up,
and cook for 4 minutes. Place the pan in the oven and continue to cook
for 8 to 10 minutes, or until the flesh of the fish is flaky. Remove from
the oven once cooked and serve immediately.
For the sautéed
cabbage, set a 10-inch sauté pan over high heat. Add the remaining
tablespoon of oil to the sauté pan and once hot, add the white and red
cabbage, the carrots and the onions. Sauté the vegetables adding 1/2 cup
of water and season with the remaining 1/2 teaspoon of salt and 1/4
teaspoon of pepper. Cook until the vegetables are wilted, about 4 to 5
minutes.
In a small, 8-inch
sauté pan, combine the soy sauce, orange zest, orange juice and sugar.
Bring to a boil and continue to cook until reduced by half, about 5
minutes. To serve the fish, divide the sautéed vegetables between two
warmed entrée plates. Place a fish fillet over each bed of cabbage, and
drizzle with the reduced soy sauce. Garnish with fresh cilantro.
|
