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sake, shochu and sushi
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With cold weather prevailing, one expects a hearty hot meal back home from a long work day.
I personally cook dinner twice or three times a week at the most, but I can guarantee you that the Missus does expect a proper meal if I happen to be back home for her!
The problem is that I tend to cook too much, and I consequently end up finishing both plate to the detriment of my waistline! LOL.
In winter reasonably-priced salmon trout is readily available, and taking in account my partner’s inordinate love for salon, it is easy enough to please her!
Here is what I concocted for her last week Friday:
INGREDIENTS (for 2 to 4 persons depending on your appetite!)
-Salmon trout: a large (~15 cm long) piece/filet. Cut the ends square if needed. The small bits can be put on top wherever to adjust the level of the contents. Pare off all the excess fat as it tends to sog the pie. In any case cooked fish fat is not appealing either in shape or taste!
-Frozen pie sheets: 2 large enugh to leave necessary margin around the fish.
-Lemon juice: 1 large lemon juice squeezed into a small glass.
-Fresh basil: 20 leaves, finely chopped/cut.
-Fresh Italian parsley: 10 sprigs, finely chopped/cut.
-White mushrooms (other varieties are fine),: 4 large, finely chopped.
-Fresh shiso/perilla leaves: 12 large. If not available, use 24 salad spinach leaves. Boil them in salted water for 15 seconds. Spread on kitchen paper to suck off as much water as possible.
-Scallops: 4 large, sliced in two.
-Egg: 1 large, beaten.
-Shallot/Echalotte: 1, large, finely chopped.
-Garlic: 2 cloves, finely chopped.
-White wine: 50cc/one quarter cup.
-Olive oil: 2 large tablespoons.
-Salt, pepper, nutmeg to taste. You may add (or do without) spices according to taste and tradition.
RECIPE:
-Pour oil in a non-stick fryig pan. Drop in chopped shallots and garlic. On a medium fire, when shallts are becoming transparent, add half of the lemon juice and all the wine. Stir. Lower the fire to gentle, drop in chpped mushrooms, a little sale, pepper, nutmeg and spices. Slowly fry until there is almost no juices left. Take off fire, pour the lot on a flat plate and let cool off.
-Preheat oven to 210 degrees C. (about 420 Degrees F)
-Spread one pie sheet onto a large piece of cooking paper laid over the oven plate.
-Cut salmon trout into 3 equal “sheets/layers” with a large sharp knife. Spread bottom slice on pie sheet. Brush it lightly with lemon juice. Sprinkle a little salt and pepper.
-Spread chopped basil and Italian parsley on top. Then spread fried vegetables, taking care to include as little juice as possible.
-Spread second slice of salmon trout on top. Brush with a little lemon juice and sprinkle a little salt and pepper. Spread half of the perilla leaves (or spinach) on top. Spread the sliced scallops on top. Brush with a little lemon juice. Spread the remaining leaves over the scallops.
-Spread the last slice of salmon trout over the top. Brush with a little lemon juice and sprinkle a littlle salt and pepper.
-Brush beaten egg over th uncovered parts of the pie sheet.
Spread the second pie sheet over the whole, strching it carefully as to fall eaqually onto the bottom pie sheet. Press “margins” (I do it with a fork) and roll them so as to “close” the pie.
Brush the whole surface with beaten egg (the more, the better!).
Cook at 210 degrees for 15minutes, then lower to 160 degrees (about 290 degrees F) for 15 more minutes. Cook a little while longer if you are not satisfied with the colour of the pie.
Served with cream dressing and a tossed salad, it should satisfy any appetite.
Serve with white wine or sparkling wine!
Enjoy!
SHIZUOKA GOURMET 