Salmon, Pancakes, Pie

DEAR SOS: Please, the recipe for sesame-seed salmon served at Cafe Katsu in West Los Angeles.

--JOYCE

DEAR JOYCE: With pleasure. Neil Rogers, the new chef at Cafe Katsu, once omitted the sesame-seed coating on the salmon dish that had been a perennial feature on the menu over the years. When he heard from his customers in no uncertain terms, the sesame seeds were returned.

Don’t be discouraged by the steps required to complete the recipe. Tackle each phase separately and give enough time for each. You won’t be sorry.

CAFE KATSU SESAME SALMON 4 (6-ounce) pieces boneless salmon fillets Olive oil Salt, pepper 1/4 cup sesame seeds Mushrooms in Olive Butter Potato Pancakes Red Wine Sauce

Brush 1 side of salmon lightly with olive oil and season to taste with salt and pepper. Dip oiled side in sesame seeds to coat well. Heat 2 tablespoons oil in large non-stick pan and place salmon, seeded-side down. Bake at 450 degrees 10 minutes or until salmon flakes easily when tested with fork.

To serve, place cooked salmon on top of Mushrooms in Olive Butter. Cut Potato Pancakes into 4 wedges and arrange star-fashion around each dish. Spoon Red Wine Sauce over pancake stars. Makes 4 servings.

Each serving contains about: 730 calories; 485 mg sodium; 184 mg cholesterol; 41 grams fat; 27 grams carbohydrates; 45 grams protein; 0.94 gram fiber.

Mushrooms in Olive Butter 1 tablespoon olive oil 2 tablespoons butter 4 ounces regular mushrooms, sliced 4 ounces oyster mushrooms, sliced Salt, pepper

Heat oil in large skillet. Add butter. When butter turns brown, add both mushrooms and cook until browned. Turn mushrooms and saute other side. Season to taste with salt and pepper. Makes 4 servings.

Potato Pancakes 2 medium potatoes 1/4 cup whipping cream 1 large egg, lightly beaten 5 tablespoons flour Salt, pepper Butter

Boil potatoes until tender. Peel. Press through potato ricer while still hot. Let stand 5 minutes. When potatoes are still warm but not hot, add cream. Mix with spatula. Add egg and flour. Season to taste with salt and pepper. Stir to batter consistency.

Lightly butter 7-inch non-stick skillet. Cook pancakes over low heat 3 to 4 minutes on each side. Place pancakes between wax paper and keep warm. Makes 8 small pancakes.

Red Wine Sauce 2 cups Burgundy wine 2 tablespoons whipping cream 2 tablespoons unsalted butter, softened 3 cloves garlic, minced Salt, pepper

Whisk together wine and cream. Bring to boil and reduce by half. Add 1 tablespoon butter, garlic and salt and pepper to taste. Cooik, stirring constantly, to sauce consistency. Swirl in remaining butter. Makes about 1 cup.

DEAR SOS: Years ago you printed a wonderful cheese pie recipe from Paris Pastry. Would you please reprint it?

--KAREN

DEAR KAREN: This simple, yet glamorous pie is wonderful any time of the year. Modify the fruit topping according to the season and occasion.

PARIS PASTRY CHEESE PIE 3/4 cup sour cream 5 ounces cream cheese 1/2 cup sugar 1 egg 1 (8-inch) graham cracker crust Sliced strawberries, pineapple, peaches, apricots or plums Sweetened whipped cream

Place sour cream, cream cheese, sugar and egg in blender container and blend until smooth. Turn into graham cracker crust and bake at 350 degrees 15 minutes. Chill several hours or overnight. Garnish with fruit slices and whipped cream. Makes 6 servings.

Each serving contains about: 296 calories; 190 mg sodium; 98 mg cholesterol; 22 grams fat; 22 grams carbohydrates; 4 grams protein; 0.13 gram fiber.