Salmon Poached in Green Tea, Chamomile and Grapefruit Zest with Sauce ViergeTheWorldWideGourmet.com
Total time: less than 15 min
Preparation time: A few minutes
Cooking time: A few minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:88.8 kcal
Proteins:0.7 g
Fats:6.5 g
Carbohydrate:8.2 g
Fibers:1.2 g
Sugar:6.9 g
Cholesterol:0 mg
Sodium:1.2 mg
Calcium:14.3 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
salmon fillets
5
ml
green tea and chamomile
some grapefruit zest
75
ml
olive oil
30
ml
diced tomato
15
ml
finely chopped cilantro
15
ml
japanese pickled ginger
7.5
ml
preserved lemon
7.5
ml
chopped chives
METHOD
- infuse equal amount of green tea and chamomile in hot water with some grapefruit zest for 5 minutes: use only 1 tsp. tea to 500 ml (2 cups) water, otherwise the infusion will be too tannic;
- poach the fish in the infusion for a few minutes or steam it over the infusion; cook just long enough for it to change color, while remaining rare inside;
- finely chop all the ingredients for the sauce; pour over the fish and serve immediately.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
Instead of using fish stock or broth, why not move beyond the ordinary and try this light cooking method to give your ingredients a refined, subtle and delicious flavor?
Serve the salmon with asparagus spears.
