Potato Crepes with Scallops, Salmon and Asparagus

500 g		Fresh asparagus
4 Tbs		Dry white wine
1 tsp		Cornstarch
2		Egg whites
0.50 tsp		White pepper
250 g		Scallops
250 g		Salmon filet
3 cups		Peanut oil
2 tsp		Minced fresh ginger
2 tsp		Minced green onion
1 cup		Chicken stock
4 tsp		Soy sauce
1 tsp		Rice vinegar
0.50 tsp		Sugar
1 tsp		Cornstarch dissolved in 1 tsp
		water
		Potato Crepes
2		Russet potato, boiled in it's
		skin until tender
		salt and pepper
4 Tbs		plain flour
2		eggs
1 cup		milk
2 Tbs		vegetable oil

1	Prep: 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.
2	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.
3	Preheat the oven to 100°C 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.
4	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.
5	Potato Crepes: Peel the potato and put it through a food mill or ricer. Season to taste with salt and pepper. Stir in the flour. Beat the egg and milk together, add to the potato mixture, and stir until smooth. Heat half the oil in a 25cm nonstick skillet over medium heat. Put in half the potato mixture, shaping it into a thick pancake, 20 to 22 cm in diameter. Cook until well-browned, 2 to 3 minutes, turn and cook on the other side. Transfer to a plate and keep warm in the oven. Repeat with remaining oil and batter.
6	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.

Servings: 4

Recipe Type

seafood

Recipe Source

Source: San Francisco Chronicle, 13/2/91.