Salt Fish Spring Rolls
The salty flavor of the fish complements the crisp fried crust of the spring rolls. While the mustard is a traditional flavor associated with spring rolls, the mango coulis is a piquant island touch.
- Salt Fish
- Salt Cod - 4 ounces
- Sugar - 1/2 cup
- Honey - 1 teaspoon
- Red Peppers - 2
- Spinach leaves - 12 large
- Onion - 1, julienned
- Butter - 1 tablespoon
- Salt to taste
- Mango Coulis
- Mangoes - 2, pitted and diced
- Sugar - 2 tablespoons
- Lemon Juice - 1 lemon
- Mustard Sauce
- Mayonnaise - 1 cup
- Chinese Hot Mustard - 1/4 cup, prepared
- Lemon Juice - 1 teaspoon
- Heavy (whipping) cream - 1/2 cup
- Soy Sauce - 1-1/2 tablespoons
- Salt and freshly ground white pepper to taste
- Spring Roll Assembly
- Egg - 1
- Milk - 1/4 cup (alt. water)
- Egg Roll Wrappers - 4 large (5 - 6 inches)
- Plantain - 1, quartered lengthwise
- Canola oil - for frying
To prepare the salt fish: Place salt cod, 1/4 cup of the sugar, and honey in cold water in a saucepan and bring to a boil over medium-high heat. Pour off the water, add fresh water and the remaining sugar, and bring to a boil again. Cook until the fish has softened. Drain, cool the fish, and remove and discard the bones and skin. Mix the salt cod with the honey and refrigerate.
To prepare the vegetables: Roast the peppers over direct flame until charred. Rub with a cold moist towel to remove the skin. Cut the peppers in half, remove the seeds, and cut into long strips. Blanch spinach leaves in boiling water for 5 seconds. Drain. Spread on a dry towel, roll up the towel, and squeeze to remove all the water. Chop the spinach. Saute the onions in the butter over medium heat until translucent and lightly browned, about 3 minutes. Keep the vegetables separate; season to taste.
To make the coulis: Toss all ingredients together in a bowl and set aside.
To prepare the mustard sauce: Mix the mayonnaise with the Chinese mustard. Add the lemon juice. Stir in the heavy cream. Add the soy sauce. Season to taste.
To assemble the rolls: Mix the egg and milk or water to form an egg wash. Lay 4 wrappers on a work surface. Place chopped spinach diagonally along the center of each. Lay some slices of pepper on the spinach. Arrange the salt cod on top of the peppers. Top each with a plantain quarter, cut into 2 pieces. Brush egg wash on the edges of the spring roll wrappers. Fold the bottom corner to the center of a roll. Fold the sides in to the center, then roll towards the top corner. Lightly press the edges to seal. Repeat with remaining rolls.
Heat the oil to 350 F in a deep-fat fryer or deep pot. Drop the rolls into the hot fat and fry 2 to 3 minutes, or until golden brown. Remove with a slotted spoon and drain on paper towels.
To serve: Slice each roll diagonally through the center. Stand two halves, points up, on each plate. Spoon mustard sauce around the rolls. Garnish the plates with spoonfuls of mango coulis.