Simple spring sunday lunch: Green tea poached salmon

10 May

I love inviting friends round for a get together over Sunday lunch but when the sun shines I must admit I do find a traditional Sunday roast too much (although we are spoilt for them around Bristol – some of my favourites are The Cowshed, The New Inn, The Kensington Arms). I always fancy something a little lighter for alfresco lunches in the garden.

So when I happened upon Karen Mordechai‘s lovely blogspot, Sunday Suppers, I was delighted to find some wonderful new inspired recipes to try. This one was a must for me (for obvious tea loving reasons) but instead of Lapsang Souchong I tweaked the recipe to try it with Japanese green tea.

It’s delicious and just the perfect dish to serve up with iced green tea and mint cooler (recipe to follow on this blog soon) on sunny spring Sundays. You could even take it on a picnic. Enjoy!

Green tea-poached salmon with apple and fennel salad and potato cakes – serves 4

Spring tea poached salmon

Image by Karen Mordechai at Sunday Suppers Blogspot

For vinaigrette:
3 tb roasted fennel seed
1 tsp anise seed
2 shallots, minced
1 clove garlic, minced
½ cup white wine vinegar
Salt and black pepper

—-

1 ¼ cup rapeseed oil

Combine all ingredients and let them sit for 10 minutes. Whisk in the oil and set aside.

For salad:
2 british apples
1 fennel bulb
1 small red onion
¼ cup capers
¼ cup chopped parsley
2tsp chopped chives
Juice of 2 oranges, zest of 1
Juice of 1 lemon
Salt & pepper to taste

Peel and core apples. Peel onions and slice very thinly. Slice apples and fennel bulbs thinly. Toss with remaining ingredients and refrigerate.

For salmon:
4 portions salmon
—–
1 onion peeled and quartered
1 carrot peeled and chopped
2 sticks celery chopped
2 bay leaves
3 star anise
1 red chili
4tbs japanese green tea (I used Guri-cha)
coarse seasalt
2tsp sugar
2 cups white wine
4 cups cold water

Combine ingredients and bring to simmer.
Place fish in pan and lower flame. Poach gently for 8-12 minutes, or until cooked to taste.
Remove fish and allow to cool before handling.

For potato cake:
2 large potatoes
1 spanish onion
2 free range eggs
½ cup spelt flour
Salt & pepper to taste

Peel onion and potatoes. Grate both using the largest available side. Stir in eggs and flour, and season to taste. Pan fry in vegetable oil.

Place potato cake next to salad on the plates and top with salmon.

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