Steaks in Rice Paper with Shallot and Soy
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Vietnamese rice paper disks (each 8 1/2 inches
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon finely chopped fresh tarragon
4 haddock steaks, each 3 to 4 inches across
and 1 inch thick (about 7 ounces each)
and Soy Sauce:
2 large shallots, peeled and finely chopped
2 tablespoons chopped fresh chives
1 large clove garlic, peeled, crushed, and finely
chopped (1 teaspoon)
3 tablespoons rice vinegar
4 tablespoons soy sauce
1 teaspoon sugar
1/4 teaspoon Tabasco hot pepper sauce
you can’t get haddock, halibut is a good substitute.
Jacques Pépin suggests serving this with Gratin
of Eggplant and Tomato - see webs site <click
the rice paper disks generously on both sides
with water, and set them aside to soften for
about 5 minutes. In a small bowl, mix the salt,
pepper, and tarragon, and sprinkle this mixture
on both sides of the haddock steaks.
each of the seasoned steaks in the center of
a softened rice paper disk, then fold the paper
around the fish to enclose it securely inside.
Place the fish packages in a single layer seam
side down on a plate, cover and refrigerate
until cooking time. (The fish can be wrapped
up to 4 hours ahead.)
all the sauce ingredients in a small bowl, cover
and set aside until serving time.
cooking time, heat the canola oil in a nonstick
skillet. When the oil is hot, place the haddock
packages seam side down in the skillet, and
cook them, uncovered, over medium heat for about
2 minutes. Turn, cover, and cook for an additional
2 minutes. Remove the skillet from the heat,
and set aside, covered, for 3 to 4 minutes.
one package per person, with some of the sauce
drizzled over and around the fish packages.
Courtesy of Jacques Pépin's Table, KQED Books
& Tapes, 1995 -
brought to you by allfood.com