Salmon oriental sauce, easy, tasty, and charming taste
Ingredients for 4 people:
600g (4 slices) skinless salmon loin
Banana leaves or baking paper or aluminum foil
200g sliced shiitake mushroom
200g bean sprouts
200g tomatoes, 200g edamami in grains
Sauce:
6 spoon oyster sauce soup
6 spoon light soy sauce
Col 1 tablespoon sesame oil
2 spoon honey soup
1 teaspoon sake, 1/2 teaspoon rice vinegar
Finish:
sliced chives
mixed white and black sesame
Procedures to prepare it:
Mix all the sauce ingredients and reserve. Sprinkle salt and pepper on salmon slices. Cut each piece of banana leaf, fold and rinse in boiling water (easier in a frying pan) for 1 or 2 minutes (to make it more malleable. Remove from hot water and rinse in cold water and dry. Place the salmon fillet on top and in the center of the leaf.
Cover with sliced mushrooms, bean sprouts and edamami. Sprinkle with 2 tablespoons of sauce. Place 3 tomatoes on top. Close the packages by holding the sheet with toothpicks. Place all packages on the baking sheet and place in preheated oven at 180C for 12 minutes. Remove, place each package on each dish and when open, sprinkle with chives and white and black sesame. You can also drizzle with more sauce.
If you don't have banana leaf you can use baking paper or aluminum foil to make the packages. I used the banana leaf just to add charm to the dish. If you don't like one of the vegetables, you can substitute what you like best, such as diced zucchini, for example. Caso️ if you don't want to put alcohol in the sauce just exclude the sake from the mixture.
Coco Mousseousse
Ingredients for 10 people (25cm diameter removable rim shape):
Base:
140g sugar
140g freshly grated coconut (if possible)
25g (2 tablespoons) wheat flour
Claras 3 egg whites
Mousse:
30g unflavored gelatin powder
150ml (2/3 cup water)
400ml fresh cream
Claras 8 egg whites
150g (almost 1 cup) sugar
400ml coconut milk
Decoration:
120g grated coconut
150g roasted coconut
Procedures to prepare it:
Bake the grated coconut and strips for 2 separate baking sheets for approx. 10 min, stirring constantly, until golden brown. Reserve. Preheat the oven to 180C.Grease the bottom of the pan with 1 teaspoon of oil. Stick a circle of parchment paper to the bottom. Base: beat the egg whites with 30g (2 tablespoons) of sugar until soft, not too hard. Add the rest of the sugar (110g), the grated coconut and the wheat flour with a spatula to this sigh. Put this mixture in the form on top of the baking paper and bake for 15 min at 180C degrees. Remove and let cool. When cold, remove the waxed paper and return the base to the pan.
Mousse: moisturize the gelatin in the water for a few minutes, then put it in the microwave for 30 seconds until diluted (be careful not to get too hot). Place the egg whites and sugar in a pan, mix well and bring to low heat for 2 min until the egg whites are warm (when you put your finger on the bottom of the pan and it is hot) remove from the heat and put in the mixer to beat until it turns a meringue.
Mix the melted gelatine with coconut milk (strain if it has lumps). Reserve. Beat the whipped cream. Place the mixture of coconut milk and gelatin in the meringue and mix with fouet. Add the whipped cream and mix. Place this mixture in the pan on top of the already roasted and cold base. Take the refrigerator for 3 hours before serving. Run a knife on the side to release the mousse. Decorate with the grated coconut on the sides and the strips on top of the mousse. It can be frozen. The canned cream can replace the fresh cream (no need to beat).
Wow dear very delicious