Recipe - Chinese Style Mushroom Filled With Salmon Filet

Salmon steak, fresh

FILLING
Mushrooms, Inoki,
julienne
Carrot, julienne
Mushroom, Shitake,
julienne
Celery, julienned
Salt (to taste)
Pepper (to taste)
Oil, for frying

BRAISING SAUCE
Lemon grass, white part
only, minced
2 tablespoon Shallot, minced
2 tablespoon Rice wine
2 tablespoon Fish sauce
1 teaspoon Sesame oil
2 tablespoon Broth, chicken
1 teaspoon Sugar
Rice, cooked
Cilantro (garnish)

Preparation: ============

First julienne the mushrooms and vegetables into thin, short strips. Set
aside.

Cut the salmon steak in half. Take each half and slice it most of the
way through horizontally so the two pieces fold back on a hinge like a
hamburger or hot dog roll.

Prepare a braising glaze by mixing the "sauce" ingredients above in a
small bowl and stir and set aside.

Assembly: =========

Into each of the two salmon "sandwich" pieces, add a touch of salt and
pepper to taste and then add portions of Shitake, and Inoki mushroom,
celery and carrot as filling for the "sandwiches."

Close up the "sandwiches" and set aside.

To Cook: ========

In a small saute pan, heat a bit of peanut oil over high heat until it
begins to smoke and then put the salmon sandwiches in to brown both sides
(about 1 minute each side.)

When both sides are browned, add the braising sauce to the salmon. Cover
and braise over medium heat until the salmon is done ( 2 to 3 minutes).

Transfer the cooked salmon sandwiches to a serving plate and serve with
cakes of sticky rice and garnish with julienne fans of Szechuan pickle.

Top with drippings from the saute pan, and pieces of Cilantro.

Source: Martin Yan's Cooking for Two Show 1994
: KQED PBS Productions, San Francisco

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip