Potato Crepes with Scallops, Salmon and Asparagus

Title:
Potato Crepes with Scallops, Salmon and Asparagus

Yield:
2 Servings

Categories:
Pancakes




Ingredients:





   1/2 lb Fresh asparagus


     1 tb Dry white wine


   1/2 ts Cornstarch


     1    Egg white


   1/8 ts White pepper


   1/4 lb Scallops


   1/4 lb Salmon filet


          Potato crepes (see recipe)


 1 1/2 c  Peanut oil


     1 ts Minced fresh ginger


     1 tb Minced green onion


   1/8 ts White pepper


   1/2 c  Chicken stock


     2 ts Soy sauce


   1/2 ts Rice vinegar


   1/4 ts Sugar


   1/2 ts Cornstarch dissolved in 1


          -teaspoon water






 Starting at the tip end, cut the asparagus into 1 1/2-inch lengths


 with a diagonal rolling cut:  slice off the tip at an angle, roll the


 asparagus about a quarter turn and cut again, and repeat on down the


 stalk until you reach the tougher base.  Discard the bases.  Dissolve


 the cornstarch in the wine in a medium bowl; add the egg white and


 pepper and beat lightly. Remove the tough white muscle from the edge


 of each scallop and cut the scallops into 1/4-inch-thick discs.


 Remove any pin bones from the salmon and slice across the width of


 the slice (parallel to the backbone) into 1/4-inch-thick rectangles.


 Add the salmon and scallops to the egg mixture and toss gently to


 coat. Preheat the oven to 175F and set 2 dinner plates in it to warm.


 Prepare the Potato Crepes and place 1 on each plate. Keep warm in the


 oven. Have a clean, dry, heatproof container, such as a saucepan, on


 the stove with a heat proof sieve on top. Drain the scallops and


 salmon and discard the marinade. Heat a wok or deep skillet over high


 heat. When it begins to smoke, add the oil. Wait 30 seconds, then add


 the seafood (the oil will not be very hot yet; this is intentional).


 Cook, stirring gently to separate the pieces, until salmon has lost


 its raw color.  Pour the contents of the wok into the sieve. Return


 the wok to the heat, and in the bit of oil clinging to the pan,


 stir-fry the ginger and green onion until fragrant.  Add the pepper


 and asparagus and stir-fry until it begins to brown.  Add the chicken


 stock, soy sauce, vinegar and sugar.  Cover, and cook until the


 asparagus is crisp-tender, 2 to 3 minutes depending on size.  Remove


 the cover, return the seafood to the wok, and stir in the cornstarch


 mixture.  Cook until the sauce is slightly thickened.  Taste for


 seasoning and adjust if necessary, then divide the seafood, asparagus


 and sauce over the potato crepes. Serve immediately Serves 2. From


 the San Francisco Chronicle, 2/13/91. Note that the potato pancakes


 require the potatoes to be cooked and cooled ahead of time, which can


 be done earlier in the day or the night before. Posted by Stephen


 Ceideburg; March 7 1991.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip