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Spring Rolls
8 to 12 spring roll wrappers (available in frozen foods section
of grocery stores and at Asian markets)
1 bunch fresh spinach, rinsed
24 ounces of fresh salmon, cut into 8 to 12 finger-length pieces,
depending on how fat you want the rolls to be
salt and pepper to taste
vegetable oil for frying
Lay spring roll wrappers flat. Place 2 spinach leaves on the
lower part of each square and top with a piece of salmon. Season
to taste. Fold bottom and side corners toward the inside, over
the salmon. Then, holding the sides in place, roll tightly from
the bottom up and seal the top edge with a bit of water, applied
with a finger.
To deep-fry, cook spring rolls approximately 2 1/2 minutes at
375 degrees. To pan-fry, place with the folded side down in half
an inch of vegetable oil in a large skillet over medium-high heat,
turning until evenly golden brown, approximately 6 minutes or
less.
Sesame Ginger Sauce
5 ounces fresh ginger, sliced in thin julienne
1/4 cup soy sauce
1/4 cup honey
1 teaspoon Thai or other oriental red-chile paste
1/4 cup sesame oil
1 to 2 teaspoons white sesame seeds, toasted if desired
1 to 2 teaspoons black sesame seeds, toasted if desired
Place sliced ginger, soy sauce, and honey in a saucepan and
simmer over medium heat until liquid is reduced by half; do not
allow to boil. Add chile paste and cook for about 2 more minutes.
Remove from heat and allow to cool for approximately 10 minutes.
Then gradually whisk in sesame oil. Add black and white sesame
seeds to sauce if desired.
To serve, place several fresh spinach leaves (or other greens)
and 2 or 3 spring rolls on each plate; slice 1 roll in half diagonally.
Just before serving, drizzle with sauce and sprinkle with black
and white sesame seeds. Provide additional sauce in small individual
containers for each person. Serves 4 as main course, 6 as an appetizer.
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Grille 5115
Saks Fifth Avenue, 5115 Westheimer, Houston, Texas
Department store restaurants are usually an afterthought, but
the sassy, classy dining room in Houston's Saks Fifth Avenue is
a destination in and of itself. Chef Frèdèric Perrier -- who trained
under French legends Paul Bocuse and Georges Blanc -- has tinkered
with classic dishes to create fusion gems such as these reimagined
Vietnamese spring rolls.
Meat & Dairy
24 ounces of fresh salmon
Produce
1 bunch fresh spinach
5 ounces fresh ginger
Frozen
8 to 12 spring roll wrappers
Grocery
salt
pepper
vegetable oil
soy sauce
honey
Thai or other oriental red-chile paste
sesame oil
white sesame seeds
black sesame seeds
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