芥末奶油三文鱼

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Enjoy your salmon with extra kick, courtesy of this salmon with wasabi cream sauce recipe. A delightful combination of European cooking techniques and Japanese flavours, this dish combines the savoury umami flavours of salmon, kelp dashi soup stock and nori seaweed, with the clean, fiery heat of wasabi paste. A thoroughly unique main meal that is nevertheless simple to prepare.

Recipe courtesy of Mostly Food.

材料

1 salmon steak or fillet
10g butter
½ - 1 tsp wasabi paste
2 sachets kelp dashi stock powder
2 tbsp double cream
2 or 3 cherry tomatoes, halved
¼ pack soba noodles
½ tsp powdered seaweed, made from 4tbsp of shredded seaweed , for garnish
green vegetables as a side dish

做法

Put a quantity of shredded dried seaweed in a spice/coffee grinder and process to a coarse powder. Use ½ tsp of this per portion of fish as a finishing garnish, and seal the rest in an air-tight container for future use as a sprinkle on fish, salads and noodles.
Bring 1 litre of water to the boil and add 2 sachets of kelp dashi stock powder. More stock will be needed if you are preparing this dish for more than 2 people.
Heat a frying pan over medium heat and melt the butter.
Add the tomatoes and salmon, skin side down, and gently fry till the fish is half cooked and the skin is coloured. Turn the fish and cook on the flesh side.
As soon as the fish is cooked through, remove from the pan along with the tomatoes. Keep warm.
Add the noodles to the boiling stock and cook for about 5 minutes.
Meanwhile add ½ cup of stock from the boiling noodles to the frying pan to deglaze. Add the cream and wasabi and mix thoroughly. The sauce should bubble and thicken. If it looks too thick, then reduce the heat and add more stock.
Drain the noodles and arrange on a serving plate, and top with the salmon. Sprinkle over a little of the ground seaweed and spoon the sauce and the tomatoes around. Serve with green vegetables such as steamed broccoli.