In a saucepan, bring the olive oil up to 160 degrees. Add the smashed ginger, garlic and scallions. Take the mixture off the heat and allow it to infuse for 2 hours. Strain. Steam the rice and then season with the mirin. Once cooled, mix in the slivered scallions, dried in a saucepan. Bring the olive oil up to 160 degrees. Add the smashed ginger, garlic and scallions. Take the berries and seaweed. To make the sauce, bring the lemon juice, fish stock and ice wine to a boil. Remove from heat and blend in the grapeseed oil. Season with salt and pepper. To poach the fish, bring the poaching oil up to about 160 degrees in a deep saucepan. Season the salmon with salt and pepper and gently immerse the entire piece of fish in the oil. Allow to poach gently for about 5 minutes or until rare-medium. To Plate: While the fish is cooking, place rice salad on plate and drizzle with lemon sauce. Put poached fish on rice salad when its done being poached. Yield: 4 servings Per serving: 12084 Calories (kcal); 1260g Total Fat; (92% calories from fat); 74g Protein; 160g Carbohydrate; 185mg Cholesterol; 369mg Sodium Food Exchanges: 1/2 Grain(Starch); 9 1/2 Lean Meat; 1 Vegetable; 10 Fruit; 249 Fat; 0 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW #INF309 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (2512g)|
|Recipe Makes: 1|
|Calories from Fat: 4198 (59%)|
|Amt Per Serving||% DV|
|Total Fat 466.5g||622 %|
|Saturated Fat 58.6g||293 %|
|Monounsaturated Fat 232.4g|
|Polyunsanturated Fat 155g|
|Cholesterol 350.6mg||108 %|
|Sodium 688.3mg||24 %|
|Potassium 4251.3mg||112 %|
|Total Carbohydrate 502.3g||148 %|
|Dietary Fiber 20.8g||83 %|
|Sugars, other 481.4g|
|Protein 182.9g||261 %|
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Calories per serving: 7094
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