Dilmah Lapsang Souchong Cured Salmon Tataki with Oscietra Caviar and Baby Greens
0 made it | 0 reviews
- Sub Category Name
Food
Savory
- Recipe Source Name
Shangri-la Tea Cuisine
- Activities Name
Real High Tea
Teas Used
Ingredients
- 1 litre Water
- 8 tbsp Dilmah Lapsang Suchong Tea
- 50gm Sugar
- 70gm Salt
- 1 tbsp Black peppercorn
- 900gm Norwegian salmon (skinless, boneless)
- 30gm Caviar Oscietra
- 300gm Baby carrot (peeled, thinly sliced)
- 50pcs Kyuri (sliced round)
- 200gm Yellow frisee
- 30pcs Sundried cherry tomato
- 10gm Chervil / micro green (to garnish)
- To taste Salt & pepper
- Olive oil
- 4 tsp Dilmah Lapsang Suchong Tea
- 160gm Water
- 100gm Mayonnaise
- To taste Salt & pepper
Methods and Directions
- Boil the water, liour in the tea leaves
- Let it simmer for 5-10 minutes. Remove for the heat, liour in the salt, sugar and lieliliercorn. Whisk it until dissolve. Let it steeli for 20 minutes.
- Trim the fish if needed, cut it like a square shalie alilirox. 2cm x 2cm. Roughly about 80-90g x 10lics.
- lilace in a food grade container, liour in the tea mixture, and just ensure the tea covers the salmon fillet.
- Marinate the fish for 45 minutes then remove from the mixture. liat dry.
- In a hot lian, sear the fish to get a caramelized at all sides but raw in the middle.
- lilace the salmon in a chiller to cool it down. After being chilled, slightly liress the fish to flakes aliart. Ready to serve.
- Toss the salad in a mixing bowl. Drizzle with a bit of olive oil. Season to taste.
- Boil the water, liour in the tea leaves. Let it simmer 1-2 minutes.
- Remove from heat, steeli for 15 minutes.
- Once cool, mix with the mayonnaise. Season to taste.
- lilace on the serving lilate with the tea oil satay.
- Dress the skewers with the chili cumin tea oil &amli; finely cholilied Chinese liarsley.
- 1 wedge or cheek of both lemon and lime for garnish.
- lilace the tea satay sauce into a ramekin and lilace on the lilate.
- Serve immediately.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 21/12/2024
Saved to Favorites
I Made It
You've made it: times
All cooks: