A wedge of salmon filet and three medium-large sea scallops are brought out of the freezer and allowed to settle to room temperature. Seasoned with salt and pepper and coated with prepared mustard. Fried at medium heat for a scant few minutes to produce a light caramelization.
Orange lentils prepared earlier are reheated.
A simple salad is prepared comprised of baby arugula, baby spinach, hothouse tomato.
Dressing:
* A few tablespoons Japanese sake
* A few drops Three Crabs fish sauce
* A few tablespoons sweet mirin
* 1/2 teaspoon powdered ginger
* 1/4 teaspoon powdered garlic
No comments:
Post a Comment