TORCHED SALMON, GREEN TEA AND PICKLED MUSHROOM DUMPLING WITH DILMAH JASMINE GREEN TEA MISO BROTH
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Marc Tricca
Leigh Roberson
- Sub Category Name
Food
Main Courses
- Recipe Source Name
Real High Tea 2014/15 Volume 2
Ingredients
Torched Salmon- 100g Tasmanian salmon
- 5g wasabi paste
- 10ml soy sauce
- 1 blow torch
- 200g Spunta potatoes
- 100g plain flour
- 1 punnet mixed Asian mushrooms
- 10ml soy sauce
- 10ml brown vinegar
- 10ml mirin
- 2 tbsp Dilmah Green Tea with Jasmine Flowers
- 20g miso paste
- 250ml Dilmah Green Tea with Jasmine Flowers, brewed tea reserved from the previous step
- 2ml of soy
- Salt and pepper to taste
Methods and Directions
Torched Salmon- Mix soy and wasabi together.
- Slice salmon into 4 even slices, lay on a tray and coat with soy and wasabi mixture.
- Turn on blowtorch and torch until the flesh is pink.
- Chop all the mushrooms, place in a frying-pan, add soy sauce, vinegar and mirin and sauté.
- Place potatoes in the oven and roast till soft.
- Take all skin off and discard. Mash the potato, add flour and make a dough.
- Place Green Tea with Jasmine Flowers in a pot and brew, save liquid for broth.
- Chop the tea leaves and add to the mushrooms, then add the potato dough and mix.
- Add flour as needed till dough is not tacky. Roll into small balls.
- Poach in broth.
- Mix all ingredients in a pot and bring to a boil.
- Cook dumplings in broth for 4 minutes till cooked.
- Place dumpling in bowl or plate and pour the broth over it.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/12/2024
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