Chef Nora Pouillon

Chef Nora Pouillon Ingredients

2 tb Canola oil	; rinsed
1 Onion; finely chopped	3 tb Mixed chopped herbs; such as
2 ts Garlic; finely chopped	; mint and Thai basil
1 tb Fresh ginger; peeled and	Salt and pepper to taste
; chopped	4 Salmon filets; skinned
1 c Sherry	Salt and pepper
1 cn Tomatoes; diced (28-ounce)	4 Pieces circular rice paper -
1 tb Fish sauce or tamtri;	(4 to 6)
; specialty markets	; 10 inches in diameter,
; (optional)	4 Sprigs fresh cilantro
1/2 c Chinese fermented black	1 tb Canola oil
; specialty markets,

Instructions for Chef Nora Pouillon

MMMMM----------------STEAMED BABY BOK CHOY AND TA--------------------- 4 Heads baby bok choy 1/2 lb Tat soi or spinach; washed -and stemmed 1 ts Sesame oil Salt Pepper Heat the oil in a medium saucepan. Saute the onions, garlic and ginger for 3-5 minutes. Add the sherry and reduce by one-third. Add the chopped tomatoes and simmer for 2 minutes. Add the fish sauce, black beans, and herbs. Taste for seasonings. Sprinkle some salt and pepper on the salmon fillets to season. Dip the rice paper rounds into a bowl of hot water. Remove from water and put them on a flat surface and wait 1 to 2 minutes until the sheets absorb the water. Move the first sheet of rice paper to the center of the work space. Put a couple cilantro leaves in the middle of the rice paper. Put a salmon fillet top-side down in the middle of the rice paper covering the cilantro leaves. Fold up the four sides of the rice paper sheet to form a packet. Turn the packet over and store under a barely dampened towel while you do the remaining three fillets. Heat the oil in a saute pan. Sear the top sides of the salmon packets for 2 to 3 minutes until the paper becomes translucent. Turn the packets over and finish cooking on the stove or in a 350E F oven for 5 to 8 minutes. If you like your salmon well done, cook for 2 to 4 minutes longer. STEAMED BABY BOK CHOY AND TAT SOI: Blanch the vegetables in boiling water. Drain and toss with sesame oil, salt and pepper. Assembly: Ladle the Chinese black bean sauce onto each of 4 large dinner plates, tilting the plate so the sauce spreads out evenly. Put the salmon packet slightly off center. Add 1 head of baby bok choy and some of the tat soi or spinach. S: 4 servings Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9199 Converted by MM_Buster v2.0l.

Main Ingredient: FishCuisine: Uncategorized

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