Recipe

Charlie's Butt Steak Recipe

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Ingredients

Directions

Step #1 Soak the hijiki seaweed in cold water for 20 mins.
Step #2 Drain & set aside.
Step #3 In a saute pan, heat the oil.
Step #4 Slit the skin on the top of the salmon to prevent the salmon from buckling.
Step #5 Spice up the salmon with salt & white pepper.
Step #6 When the pan is smoking hot, saute the salmon for 1 1/2 mins.
Step #7 Turn & continue cooking for 35 seconds.
Step #8 Remove from the pan.
Step #9 In the same pan, add the leeks, melt 1 tbsp of butter, & reduce the heat.
Step #10 Simmer the leeks for 2 mins.
Step #11 Add the preserved ginger & deglaze with rice vinegar.
Step #12 Add the mirin and fish stock, bring to a boil, & remove this from the heat.
Step #13 stir in the the hijiki seaweed & the oysters, & allow the oysters to warm through.
Step #14 Add the shiso, whisk in the remaining butter & Spice up this with salt & white pepper.
Step #15 To assemble, spoon the oysters & leek evenly into a shallow bowl.
Step #16 Place the salmon on top & spoon in the broth.
Step #17 This recipe yields 4 servings.
Step #18 Comments: The original recipe title as listed is ?Charlie Trotter?s Salmon With Olympia Oysters, Hijiki Seaweed, & Ginger-Shiso-Mirin Broth?.
Step #19 --.
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