Dienstag, Mai 29, 2007

Waiter There’s Something In My…stuffed fruit/vegetables

Jeanne from Cooksister is hosting this round of waiter there’s something in my .... She has chosen stuffed fruit or vegetable for this event. I know a lot of dished with stuffed vegetables, I have several good recipes, including my own, for stuffed capsicums alone. And of course not only one Hungarian one. But stuffed courgettes/zucchini, tomatoes, mushrooms, onions or eggplants/aubergines came to my mind as well as apples filled with nuts, marzipan and raisins or my own idea of using the creme bisic from the fig ice cream for a crème brûlée in a fig served in a bath of bluecheese creme. The combinations are endless for vegetables as well as for fruits. For this event I opened my fridge and at the first glance I glimpsed some things they might go well together.
I combined Australian avocado, Italian blood oranges, Thai mango, Norwegian salmon fillet, Thai asparagus, Italian parsley, and tomatoes with some ingredients from my pantry like Chinese wolfberries, French Du Puy lentils, Japanese tempura flour, Vietnamese rice paper, Californian missions figs, Himalayan salt, and so on. With them I made:

Asian lentil-mango-wolfberry salad in avocados with steamed salmon parcels

Ingredients for the salmon parcels:

370 gsalmon fillet, bones and skin removed cut in 10 equal sized sticks

2clove garlic
3dried black mission figs (alternatevly 2 dried plums or 1 large dried fig)
1bunch parsley leaves, washed and dry spinned
10leaves tarragon
13cup cashew nuts, toasted
1½ tspblack and white sesame seed, toasted
13cup sesame oil
4-5 tspfish sauce (choose one with a low salt content)

12sheets rice paper
optional some additional parsley leaves to wrap them with the salmon in the rice paper wrappers
¾ Tbspeanut oil


Finely mince the garlic, herbs, nuts, seeds, and figs together using a mezzaluna or a blender. Add the oil and the fish sauce and stir until the paste is well combined.
Soak the rice paper wrappers in cold water until soft. Cover the salmon pieces with about 1½ teaspoons paste each. Lay them each on one sheets rice paper and wrap it tightly around.
Heat the oil in a frying pan and fry the parcels, seemside down, for 3 minutes. Let cool, cover and place in the refrigerator until the other ingredients are prepared.
If so steam them over boiling water for about 5 minutes.

Ingredients for the sesame dressing:

1 Tbsprice vinegar
½ Tbspto 1 teaspoon soy sauce (depending how salty your soy sauce is)
1 Tbspsesame oil
2 Tbsppeanut oil
½ tspsea salt flakes
1 Tbspblack and white sesame seeds, toasted


Whisk vinegar and soy sauce together and add the oils gradually whisking vigorousely.
Season with salt or more soy sauce.
Sprinkle the sesame seeds over the dressing right before serving or simply over the salmon parcels.

Ingredients for the blood orange dressing:

1large blood orange
½ Tbslemon juice
1 Tbspred wine vinegar
2½ Tsfruity olive oil
1/8 tspfreshly ground black peppercorns
1 tspsea salt flakes, or more to your taste
5dashes tabasco sauce


Cut the the end from the orange away and peel it with a knife removing the pith. Over a bowl cut the segments out. Speeze the remaining membranes out and discard them.
Remove the orange segments to add them later to the salad.
Combine the juice with the other ingredients.

Ingredients for the asparagus tempura:

60 gThai asparagus (3 to 4 spears per person), trimmed, washed and chilled
20 gtempura flour
30 mlicecold water or a bit more
100 mlpeanut or frying oil


Combine the water with the flour and coat the asparagus spears with the mixture. Refrigerate for 30 minutes. Heat the oil in a smal frying pan with a high rim to about 175 °C. Fry the asparagus until golden brown. Remove to a kitchen or tempura paper.

Ingredients for the lentil salad:

½ cupDu Puy lentils
1 tspsea salt flakes
1/8 tspfreshly ground black peppercorns
2 TbspChinese wolfberries or raisins
400 gmango, finely diced
3shallot, finely diced


Wash the lentils and cook them for 3 to 5 minutes in a pressure cooker. Drain, season and mix with the berries. Place them over an ice bath.
Pour the blood orange dressing ove them and let them soak at leat 30 minutes (best over night) in the refrigerator. Mix togehter with mangoes and shallots.

Remaining ingredients:

1 Tbsplemon juice
½ cupsprouts
1 Tbspcashew nuts, toasted and chopped
1large aromatic tomatoe ripened on the vein, cut in slices
Himalayan salt
freshly ground black peppercorns
some sprouts like alfa alfa and snow peas to decorate/serve


Cut the avocados lenghtwise around the pit. Twist them to seperate the halves. Remove the pit and with a spoon seperate the flesh from the skin. Increase the mould in the avocado with the spoon. Brush with lemon juice. And decorate with sprouts.

Serve each avocado half filled with the salad on top of the sprouts. Drizzle with blood orange dressing.
Lay 3 to 4 tempura-asparagus and some toasted cashews aside.
Sit two salmon parcels on one tomatoe slice with some sprouts as a nest on a plate. Sprinkle everything with Himalayan salt and pepper. Serve the sesame dressing as a dip for the salmon parcels.


At 31 Mai, 2007 00:55, Blogger Jeanne said...

*Wow* [speechless] That sounds absolutely amazing!! I have always been a big fan of things served in avocado halves (call me a child of the seventies and Avocado Ritz!!) but this sounds exceptional. Thanks for an amazing WTSIM contribution and hope to see yuo again next month :)


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