This recipe for salmon, grown on tea, is provided by chef Kevin Stanton. Source: Martha Stewart Show, January 2008. 4 servings. Ingredients: 1 English cucumber, halved and sliced, coarse salt and freshly ground pepper to taste, 4 salmon fillets (4 ounces each), preferably wild, 1/2 ounce loose tea, preferably Red Moon, 1 tablespoon olive oil, 1 medium shallot, finely chopped, 12 Brussels sprouts, trimmed and thinly sliced crosswise, 1 tablespoon cherry vinegar, brown lime sauce. Instructions: 1. Place the cucumber in a bowl set over a medium bowl and sprinkle with 1 teaspoon salt; toss to combine. Let drain for 1 hour. Discard the liquid. 2. Place the salmon in a baking dish and sprinkle with the tea. Let stand for 15 minutes at room temperature. 3. Meanwhile, bring 6 cups of water to a boil. Generously salt the water and return to a boil. Remove from the heat and cool to 160 degrees. If the water is too hot, the fish will overcook. Immediately pour enough hot water over the fish to cover by 1 inch. Let stand for 10 minutes for rare or 12 to 13 minutes for medium-rare. If the water temperature drops below 140 degrees, add a little more hot water. 4. Heat the oil in a medium skillet over medium-high heat. Add the shallot and cook until soft and translucent, about 30 seconds. Add the Brussels sprouts and continue to cook until lightly caramelized, about 2 minutes. Remove from the heat and add 1 tablespoon vinegar; set aside and keep warm. 5. Using a slotted spoon, transfer the fish to a plate lined with paper towels and pat dry. Mix the brown lime sauce on 4 serving plates. Divide the Brussels sprout mixture evenly among the plates and top with the salmon. Garnish with cucumber and serve immediately.
27.04.2023 @ 08:56
This recipe for salmon, grown on tea, is provided by chef Kevin Stanton. Source: Martha Stewart Show, January 2008. 4 servings. Ingredients: 1 English cucumber, halved and sliced, coarse salt and freshly ground pepper to taste, 4 salmon fillets (4 ounces each), preferably wild, 1/2 ounce loose tea, preferably Red Moon, 1 tablespoon olive oil, 1 medium shallot, finely chopped, 12 Brussels sprouts, trimmed and thinly sliced crosswise, 1 tablespoon cherry vinegar, brown lime sauce. Instructions: 1. Place the cucumber in a bowl set over a medium bowl and sprinkle with 1 teaspoon salt; toss to combine. Let drain for 1 hour. Discard the liquid. 2. Place the salmon in a baking dish and sprinkle with the tea. Let stand for 15 minutes at room temperature. 3. Meanwhile, bring 6 cups of water to a boil. Generously salt the water and return to a boil. Remove from the heat and cool to 160 degrees. If the water is too hot, the fish will overcook. Immediately pour enough hot water over the fish to cover by 1 inch. Let stand for 10 minutes for rare or 12 to 13 minutes for medium-rare. If the water temperature drops below 140 degrees, add a little more hot water. 4. Heat the oil in a medium skillet over medium-high heat. Add the shallot and cook until soft and translucent, about 30 seconds. Add the Brussels sprouts and continue to cook until lightly caramelized, about 2 minutes. Remove from the heat and add 1 tablespoon vinegar; set aside and keep warm. 5. Using a slotted spoon, transfer the fish to a plate lined with paper towels and pat dry. Mix the brown lime sauce on 4 serving plates. Divide the Brussels sprout mixture evenly among the plates and top with the salmon. Garnish with cucumber and serve immediately.