1 For the Salmon and Vegetable Rolls: Cut the asparagus and baby leek into thin julienne strips. Cut the salmon into strips and mix together with vegetable julienne, add the ground cayenne and ginger, 1 tbsp chopped chives and 1 tbsp chopped coriander, and season. 2 Lightly brush a little egg white over a sheet of pastry, spoon some of the salmon and vegetable mixture in the middle and roll up, tucking in ends to seal tightly. Repeat to make another roll. 3 Fill a deep pan one third full with vegetable oil and heat. Add the rolls and deep fry until golden brown. Drain on kitchen paper. 4 For the Dipping Sauce: Mix together the soy sauce, 1 tbsp chopped coriander, sesame oil, Tabasco and ground ginger. Cut the spring rolls in half lengthways and arrange on a plate. Serve with the dipping sauce and garnish with chives. 5 For the Prawns: Place flour in a bowl then add enough champagne to make a batter. Peel two prawns, remove the heads, dip into batter to coat then deep fry until cooked through and golden brown. 6 Heat a griddle pan. Brush the remaining prawns with olive oil, add to the pan and cook on both sides until pink and cooked through. Serve both types of prawns on a plate. 7 For the Strawberry Dessert: Preheat the oven to 200c/400f/Gas 6. Cut half the strawberries into slices. Place the remaining strawberries in a mini food processor with 1 tbsp icing sugar and lemon juice and blitz until smooth. 8 Lightly brush a little egg white over a sheet of pastry then fold in half. Sprinkle a little icing sugar over the top and cut out a circle about 10cm diameter. Repeat to make another two circles. Place on a greased baking sheet and cook in the oven for about 5 minutes, or until golden brown. 9 For the Sabayon: Place 100ml/3 1/2fl oz champagne, egg yolks and 1 tbsp icing sugar in a small pan and heat very gently, whisking continuously until thickened. Layer the pastry discs with sliced strawberries and a little of the sauce. Drizzle the sabayon over the top and decorate with a sprig of mint. This recipe contains raw or lightly cooked eggs. Because of the slight risk of salmonella poisoning, these should be avoided by the sick, the elderly, the very young, and pregnant women. NOTES : Chef - Jeanne Rankin Recipe by: Cant Cook Wont Cook
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|Serving Size: 1 Serving (308g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 189 (31%)|
|Amt Per Serving||% DV|
|Total Fat 21g||28 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 65.9mg||20 %|
|Sodium 1212mg||42 %|
|Potassium 701.9mg||18 %|
|Total Carbohydrate 74.6g||22 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 70.4g|
|Protein 33.1g||47 %|
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Calories per serving: 613
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