Anyone who is looking to switch-up their dinner routine is in for a treat with this Tea-Soaked Salmon with Tagliatelle and a Vanilla Sauce recipe. The measurements are metric but if your like me just head over to www.metric-conversions.org/
and you can easily convert your measurements without breaking a sweat. This recipe makes four servings, each serving is just under 700 calories and only takes 40 minutes to prepare. Keep cooking with tea and enjoy your Tea-Soaked Salmon with Tagliatelle and a Vanilla Sauce recipe below.
Ingredients:60g Luxury Gold Loose Tea
1tbsp soft brown sugar
4 salmon fillets
Olive oil, for brushing
Rocket leaves, to serve
For the sauce
200ml chicken stock
1 vanilla pod, split lengthways
4 tbsp crème fraiche
Line a medium sized wok with 4 sheets of foil, letting it hang over
the edges. Combine the tea, rice, sugar and a splash of water, and
spread over the foil to cover the base of the wok. Place an oiled wire
rack or steamer basket in the wok – it should sit about 5cm above the
rice and tea mixture.
Brush the fish lightly with oil and place on the rack. Cover with a
lid or foil and sit over a fairly high heat until smoking. Cook for 8 –
10 minutes, or until cooked through. Cook the tagliatelle according to
the packet instructions.
Meanwhile, make the sauce. Put the stock and vanilla pod in a small
pan and simmer for 3 minutes. Remove from the heat and leave to cool for
a few minutes, then disregard the vanilla pod. Whisk the crème fraiche,
season with a little white pepper and set aside.
Drain the tagliatelle and divide among 4 serving plates. Top with the
salmon and spoon over the sauce. Serve with rocket leaves.
SRC: Learn more nutritional information for Tea-Soaked Salmon with Tagliatelle and a Vanilla Sauce at: www.thenorthernecho.co.uk/entertainment/11798512.Tea_Soaked_Salmon_with_Tagliatelle_and_a_Vanilla_Sauce/
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