Tea Salmon In The Garden With Lemon Butter

Recipe Ingredients

		For The Tea and Fish
1/3 cup	78ml	Lapsang Souchong tea
1/3 cup	78ml	Balsamic vinegar
3 tablespoons	45ml	Butter
10		Shallots, peeled, sliced thin
2 tablespoons	30ml	Sugar
1		Salt
1		Pepper
8		Wooden skewers - presoaked in warm
		Water for at least 2 hours
24 oz	681g	Skinless, boneless salmon - cut into long
		Ribbon shapes
		For The Lemon Butter
1/2 cup	118ml	Freshly-squeezed lemon juice
3 tablespoons	45ml	Champagne vinegar
2		Shallots - peeled, sliced
1		Bay leaf - broken
1 teaspoon	5ml	Freshly-cracked black pepper
3 tablespoons	45ml	Heavy cream
1/2 lb	227g / 8oz	Butter - cut small pieces,
		And kept very cold
		Vinaigrette For The Garden
1 cup	237ml	Red wine vinegar
1/2 cup	118ml	Soy
1/2 cup	118ml	Dark roasted sesame oil
1/2 cup	8g / 0.3oz	Chopped cilantro leaves
1/2 cup	118ml	Hot chile oil
3 tablespoons	45ml	Chopped peeled ginger
3 tablespoons	45ml	Minced garlic
1 1/2 tablespoons	22ml	Sugar
		For The Garden
8 cups	880g / 31oz	Mixed vegetables with an Asian aesthetic,
		Such as cucumbers, purple cabbage, red and
		Yellow
		Bell peppers, blanched snow peas, blanched
		Asparagus
		Spears, bean sprouts and shiitake
		Mushrooms
		Peanut or canola oil - for sauteing

Recipe Instructions

For the tea and fish: 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. (The tea mixture without the fish can be made up to a week in advance and stored in the refrigerator.)

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.

For the lemon: Put the lemon juice, vinegar, shallots, bay leaf and cracked black pepper in a small, heavy, non-reactive 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.

Vinaigrette for the garden: Mix all of the vinaigrette ingredients together and set aside.

For the garden: 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.

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.

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.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9364) - from the TV FOOD NETWORK

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