Bills Spring Onion Pancake With Gravlax Recipes

JULIA CHILD'S TRADITIONAL GRAVLAX

Steps:

• Trim the salmon fillet, cutting away any thin uneven edges and the thin end of the tail (which can be reserved for something else).
• Make sure all the pinbones are removed--run your fingers up the fillet; if you feel any bones, remove them with a tweezer or a needle-nosed plier.
• Cut the fillet in half crosswise so that you have two pieces of the same length and roughly the same width.
• Mix the salt and sugar together.
• Sprinkle half the mixture over each fillet and rub it in with your fingers.
• Place one fillet in a glass (or other non-reactive) baking dish big enough to hold it.
• Drizzle about two tablespoons of cognac over each half, rubbing it in with your fingers.
• Spread the dill over the salmon half in the baking dish.
• Lay the other half fillet on top (skin side up).
• Align the two halves.
• Cover closely with a sheet of plastic wrap.
• Place a board or pan on top of the fillets.
• Make sure it is resting on the fish and not on the sides of the baking dish.
• Weight the top with something heavy (a large can of tomatoes for example).
• Place in refrigerator.
• After one day of curing, remove weights and board and turn fillets over(so the top fillet is now on the bottom) and baste with the liquid that has accumulated in the dish.
• Replace weights and board and return to frig.
• On the second day, turn and baste again and slice off a tiny piece to taste.
• If it doesn't taste like it's getting there, add a little more salt and/or cognac on the fish.
• Return to the fridge.
• Cure for a third day, turn and baste again.
• On the fourth day, you can serve the gravlax.
• To serve, clean the dill away and wipe the fish dry with paper towels.
• Use a long thin-bladed slicing knife (sharpened) and start slicing a few inches from the narrow end of the fillet.
• Cut with a back and forth sawing motion toward the narrow end to remove a thin slice of fish.
• Start each succeeding slice a bit farther in from the narrow end; always cut at a flat angle to keep the slices as long and thin as possible.

SEAFOOD & GREEN ONION PANCAKE (HAEMUL PA-JEON)

Steps:

• In a bowl, combine all the dipping sauce ingredients together and set aside.
• Wash the seafood and drain. Place it in a bowl with half the crushed garlic, the sesame seeds, sesame seed oil, and a pinch of salt and pepper. Set aside.
• In a separate bowl, combine the flours with 1/4 teaspoon salt, add half the beaten egg and the remaining garlic, and slowly whisk in 2/3 cup ice-cold water. (Do not add in all the water at once, as you may not need the full amount.) The batter should be the consistency of thick pouring cream. If you are not using fish, add the garlic, salt, sesame seeds, and sesame seed oil straight into the batter.
• Place an 8 1/2-inch nonstick frying pan over medium heat, add the sunflower oil, and, when hot, ladle in two-thirds of the batter. Use the back of a spoon to coat the base of the pan with the batter.
• Place the green onion strips onto the pancake, with the green ends lying in both directions, then scatter over the chilies and seafood. Add the remaining beaten egg to the remaining batter and whisk to combine, then drizzle it over the green onions and seafood so that they do not come loose when flipping the pancake. Fry over medium heat for 3-4 minutes, until the bottom is set then carefully invert the pancake onto a plate and slide it back into the pan and fry for a further 3-4 minutes, until the fish is cooked through and the pancake is golden and crispy.
• Serve up the pancake by cutting it into bite-size pieces. Serve immediately with the dipping sauce.
• Recipe courtesy of Our Korean Kitchen by Jordan Bourke & Rejina Pyo, buy the book here: https://www.amazon.com/Our-Korean-Kitchen-Jordan-Bourke/dp/1681881861/ref=sr_1_1?ie=UTF8&qid=1492790840&sr=8-1&keywords=Our+korean+kitchen.

POTATO PANCAKES WITH GRAVLAX AND DILL

Steps:

• Preheat oven to 450 degrees. Place grated onion in a fine sieve, and press out as much moisture as possible. Combine onion, potatoes, chopped dill, salt, pepper, and egg white in a medium bowl, and stir to combine.
• Coat two baking sheets with olive-oil cooking spray. Form pancakes by dropping about 1 tablespoon mixture on tray for each and flattening into disks. Bake until golden brown on bottom, about 10 minutes, rotating trays once during cooking. Remove from oven, and turn pancakes over. Return to oven, and bake until brown on both sides, about 7 minutes more.
• Serve pancakes topped with gravlax and a dab of reduced-fat sour cream. Garnish with dill sprigs.

SPRING ONION PANCAKES

Steps:

• Whisk all ingredients except the onions in a bowl until smooth.
• Stir in the spring onions.
• Lightly coat a small frying pan with cooking spray.
• Place over med-high heat.
• Pour in the batter (amount depending on how big you want the pancakes to be) and swirl the pan to spread the mixture thinly.
• Cook for 2 minutes each side or until lightly browned.
• Keep pancakes warm while cooking the remainder.
• Serving suggestions- hoisin chicken/pork, char siu bbq pork, peking duck.

BACON AND SPRING ONION PANCAKES

Steps:

• In a bowl mix together everything except the oil to make a smooth batter.
• In a frying pan heat up about 2 tbsp oil, ensuring that it has coated all around the pan.
• Pour in 1/4 of the batter mix, spreading it around pan with a spatula. Cook until the edges start to brown.
• Flip pancake and cook the other side until it browns slightly.
• Repeat with the remaining batter until you have four large pancakes.
• Cut into wedges and serve hot.

FRIED SPRING ONION PANCAKE

Steps:

• Boil 1 cup of water; Add 1/4 cup of cold water to the boiled water.
• Put 3 cups of flour into a large bowl; Slowly pour approximately 1 cup of the hot water into the flour and stir the bowl while you pour.
• Knead until all of the flour in the bowl has joined the dough; (It may seem like there is too little water at first, but be patient; The dough will be kind of hot when kneading; When you are done, your dough should not be sticky and should look grayish).
• Cover the ball of dough with 2 layers of moist paper towels; Leave covered for at least 1 hour; After an hour or so, the dough should have transformed from gray to white; (You can use the wait-time to prepare the next step).
• Have your chopped onions and cooking oil ready in small bowls; Make sure your rolling pin and rolling board are floured; The steps to follow will need to be repeated until all of the ingredients are used up.
• Make a ball of dough 6-10 ounces in volume; (6 ounces will give you a pancake the size of a CD and will allow you to o fry 2-3 of them at the same time;) Make sure you re-cover the bowl each time you remove some dough.
• Use the roller to flatten the ball into a round circle 2-mm thick; Sprinkle salt (you decide how much) uniformly over the'circle;' Use the roller to roll the salt crystals into the dough.
• Brush a thin amount of cooking oil uniformly over the circle; Then sprinkle 1-2 teaspoons of chopped onion uniformly over the circle; (Read the next step before applying the onions, so as to better understand how much onions to apply).
• Roll the circle into a cylinder; (If you put too much onion, it won't roll well) Gently squeeze as much air out of the'cylinder' as you can; Pinch the ends so the onions wont fall out; (If the sides of your cylinder start popping holes, you made the circle too thin, but don't worry).
• Roll the cylinder along the length and tuck the outer-end into the roll; Your creation should look like a snail shell and be shaped like a rollerskate wheel.
• Rest the'wheel' on its face and use your roller to flatten it into a pancake, around 4-5 mm thick; Don't be worried if onions start spilling out when you flatten.
• Brush your frying pan with cooking oil and fry on low heat; Turn when the bottom is crispy; The final pancake should be crispy on the outside, with a few burn spots on the surface, and dense and chewy on the inside.
• I recommend tasting the first one to decide if you want to add more salt or onion, or if you want to make the pancake thicker or thinner.

CHUN YAO BANG (FRIED SCALLION PANCAKE)

Steps:

• Mix together the flour and water until a dough is formed. On a lightly floured surface, knead the dough for a few minutes. Place in a bowl, cover with a damp cloth, and set aside for 30 minutes. Divide dough into 4 pieces.
• Roll out the dough to a 1/8 inch thickness. Spread a thin layer of Crisco on the top, sprinkle with salt, and then press a layer of green onions into the dough.
• Roll the pancake like a rug, roll it up like a snail, then roll onto a floured surface to a 1/8 inch thickness, pushing any green onions that escape back into the dough.
• Fry in 1 tbsp of vegetable oil in a skillet. Cook for approximately 3 minutes on one side then flip and cook for 2 more minutes before placing the pancake onto a paper towel-lined plate.
• Repeat with remaining quarter dough pieces.