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Korean Kimchi & Le Cordon Bleu
  • 800g slamon fillet

    Forcemeat Stuffing : 200g skinless salmon fillet, Salt, 1 egg white, 200ml whipping cream

    200g kimchi, 500g clams(grooved carper shell), 100ml dry white wine, 1 shallot finely chopped, 150g unsalted butter, 1/2 bunch chives finely chopped, 2 tomatoes, 1 tablespoon whipped cream

    1,2,3,4 Remove any bones from the salmon fillets using a pair of tweezers. Forcemeat Stuffing : Cut the 200g of salmon fillet into pieces and transfer to a food processor. Add the salt and process until a firm homogenous mass forms. Add the egg white, then the whipping cream, little by little, mixing until well combined. Refrigerate.

    5 Cut the remaining salmon into 8thin escalopes: Starting at the tail end of the fillet and holding the blade of the knife at a slight angle, cut it diagonally into very thin slices.

    6,7,8 Lay the escalopes of a salmon on plastic wrap and top with kimchi. Pipe equal portions of stuffing on each. Roll up the escalopes to form "cannelloni" and envelop completely in plastic wrap, twisting the ends to secure. Refrigerate.

    9 Wash the clams in several changes of cold water to eliminate the sand. Transfer to a pan, add the white wine and the finely chopped shallot, cover and cook quickly until the shells open (about 5 minutes). Shell the clams and set aside.

    10 Strain the hot cooking liquid from the clams through a fine-meshed strainer to eliminate any residue. Bring the strained liquid to a boil and gradually whisk in the pieces of chilled buttter until the sauce emulsifies. Keep warm over a bain-marie Steam the salmon and kimchi cannel loni for 5 to 6 minutes.

    11, 12 To serve : Place one salmon and kimchi cannelloni on each plate and remove the plastic wrap. Stir the reserved clams, finely chopped chives, diced tomatoes and whipped cream into the sauce and spoon over the cannelloni. Serve immediately.

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