Tea Salmon in the Garden with Lemon

Title:
Tea Salmon in the Garden with Lemon

Yield:
4 Servings

Categories:
Chef,
Jour




Ingredients:





       ts AND FISH:


   1/3 c  Lapsang Souchong tea


   1/3 c  Balsamic vinegar


     3 tb Butter


    10    Shallots, peeled and thinly


          -sliced


     2 tb Sugar


     1 pn Salt


     1    Big pinch pepper


     8    Wooden skewers, presoaked in


          -warm water for at least 2


          -hours


    24 oz Skinless, boneless salmon,


          -cut into long ribbon shapes





-----------------------------------LEMON-----------------------------------


   1/2 c  Freshly squeezed lemon juice


     3 tb Champagne vinegar


     2    Shallots, peeled and sliced


     1    Bay leaf, broken


     1 ts Freshly cracked black pepper


     3 tb Heavy cream


   1/2 lb Butter, cut into small


          -pieces and kept very cold



-------------------------VINAIGRETTE
FOR THE GARDEN-------------------------


     1 c  Red wine vinegar


   1/2 c  Soy


   1/2 c  Dark roasted sesame oil


   1/2 c  Chopped cilantro leaves


   1/2 c  Hot chile oil


     3 tb Peeled, chopped ginger


     3 tb Minced garlic


 1 1/2 tb Sugar





 Soak the dried tea in the balsamic for a minimum of 30 minutes before


 proceeding with the next step. Heat a medium sized shallow saucepan. Add


 the butter and allow to foam briefly. Now scatter the shallots across the


 bottom of the pan and stir occasionally to coat them. When the shallots are


 caramelized, add the sugar and stir again. Now add the tea and balsamic and


 stir. Allow the vinegar to reduce almost completely. Season with salt and


 pepper. Remove to a bowl and allow to cool.


 


 Lay the ribbon cuts out on a cutting board. Take the prepared salmon and


 keep the best looking side down. Sprinkle or rub the tea mixture sparingly


 down the length of each ribbon. Roll the ribbons up into a tight circle and


 secure them with a skewer from the 12 o'clock to 6 o' clock position and


 the 3 to 9 o'clock position. Refrigerate until ready to grill them.


 


 Note: The tea mixture without the fish can be made up to a week in advance


 and stored in the refrigerator.


 


 Put the lemon juice, vinegar, shallots, bay leaf and cracked black pepper


 in a small, heavy, nonreactive saucepan and bring it to a simmer over a


 medium heat. Allow the liquid to reduce until only about 3 ounces remain.


 Now add the cream. Once it boils, whisk in the butter, a bit at a time


 until it is incorporated. Strain the sauce through a fine meshed strainer


 and keep in a warm place.


 


 Mix all of the above ingredients together and set aside.


 


 For the garden: An assortment of 8 cup mixed vegetables with an Asian


 aesthetic. I like to use a mix of cucumbers, purple cabbage, red and yellow


 bell peppers, blanched snow peas, blanched asparagus spears, bean sprouts


 and shiitake mushrooms.


 


 Peanut oil or canola oil for sautJing the vegetables:


 


 For the dish: When you are almost ready to eat, fire up a hot grill. Grill


 the spirals until just done, about 4 to 5 minutes. Meanwhile heat a large


 wok or skillet until very hot. Add the oil for stir frying the vegetables.


 Add the vegetables and cook briefly together. Add enough of the vinaigrette


 to lightly dress them. (Reserve any extra in the refrigerator for another


 time.) Season to taste. Place the cooked fish in the center of four plates.


 Remove the skewers. Spoon some of the prepared lemon butter around the


 fish. Mound the vegetables over the fish. Serve.


 


 Yield: 4 servings


 


 Recipe by: CHEF DU JOUR NORMAN VAN AKEN SHOW #DJ9364


 


 Posted to TNT - Prodigy's Recipe Exchange Newsletter  by "Ed Bauman"


 
on Mar 7, 97.