Spa Cuisine - Poached Salmon Stir-fry
Total Time: 22 mins
Preparation Time: 15 mins
Cook Time: 7 mins
Ingredients
- Servings: 1
- 1 (180 g) skinless salmon fillets (approx 180g, skin off)
- 1/2 vegetable bouillon cube
- 1 cup water
- 3 -4 lemon slices
- 1 bunch fines herbes (or herbs of your choice)
- 5 -6 peppercorns (or to taste)
- star anise, to taste
- 1 pak choi, shredded
- 1/4 red pepper, sliced
- 30 g bean sprouts
- 20 g red onions, sliced
- 20 g mange-touts peas (sugar snap peas)
- 1 fresh red chile, sliced and with no seeds
- 1 tablespoon sesame oil
- 1 tablespoon chili sauce
- 1 tablespoon soy sauce
Recipe
- 1 in small saucepan, stir bouillon cube into water; add lemon slices, fines herbs, peppercorns, and star anise; bring to a boil; reduce heat to a simmer.
- 2 season the salmon lightly with salt and poach the fillet in the vegetable stock for approximately seven minutes.
- 3 pour the sesame oil into a hot pan and quickly fry the pak choi, peppers, onion, mange tout and chili.
- 4 add the bean sprouts and the soy sauce to the pan and mix thoroughly.
- 5 place contents of the pan in the centre of a warm plate and top with the poached salmon.
- 6 drizzle any excess dressing around and serve.
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