Title: Salmon In Seaweed Crust Stuffed With Smoked Cod
Categories: Seafood
Yield: 4 Servings
4 Fillets of salmon (5 oz ea);
-at room temperature
-for one hour
2 oz Smoked cod roe; skinned
1 c Flour
1 tb Coarse sea salt
1 ts Cayenne pepper
1 tb Smoked dulse granules
2 oz Dulse flakes; for coating
1 Egg; beaten
1/4 c Olive oil
Sprigs of chervil for
-garnishing
Total time: 15 minutes
Make an incision in the side of each salmon fillet. Stuff each
one with 2 - 3 tb cod roe.
Combine the flour with the salt, cayenne and dulse granules.
Dredge the fillet in the flour mixture and pat off excess. Dip
in beaten egg and then lightly coat with dulse flakes, covering
all sides; do not over-coat.
Heat the oil in a 12" skillet. Saute the fillets on all sides for
a total of 5 minutes for rare, 8 minutes for well done (rare to
medium rare is preferred for texture and color). Garnish with
chervil and serve.
Approximate nutritional analysis per serving: 380 calories,
20 g fat, 130 mg cholesterol, 1,130 mg sodium, 30 g protein,
18 g carbohydrate.
NOTE: Smoked cod roe is available by mail order from Petrossian,
182 West 58th Street, New York, N.Y. 10019; (212) 245-2217, (800)
828-9241. Smoked dulse granules are available from Maine Seacoast
Vegetables, Franklin, Me. 04634, (207) 565-2907.
From: New York Times 3/12/97
From: (Adapted from James O'Shea, the West Street Grill)
