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
Method 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.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/
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.