Shiitake Mushroom Tea Method
Combine the stock, wine dried mushrooms, kombu, garlic, shallot & thyme in a large saucepan – bring to the boil, reduce heat & reduce by half. In the last 5 minutes of cooking add port & tea reduce the heat & pass through a fine strainer & coffee filter. Season to taste & just before service finish with truffle oil.
Miso fried NZ King Salmon Method
Prepare the salmon by brushing the top of each portion with miso & sprinkling it with the 7 spice. Then wrap each portion in the nori sheets, trim the edges for any excess nori.
Cook & refresh the green tea noodles.
Brush the Salmon nori parcels with oil. Heat a medium non stick pan over a medium heat, place the salmon in the pan & cook approx 3 minutes each side or cooked until your liking (Salmon is best served medium rare to medium). Remove the Salmon from the pan (saving any juices that are left in the pan) & keep warm.
In the pan lightly sauté the shiitaki mushrooms, add to the pan (to warm through) the noodles, spring onions & edamame mixing together.
In the centre of 4 large bowls place the hot noodles, mushrooms, spring onions & edamame. Place the Salmon on top & pour in the hot shiitaki mushroom tea. For effect the tea can be placed in a tea pot & served to your guest at the table.
About the Chef
New Zealand King Salmon is renowned for its exceptional flavour and for being naturally high in the healthy Omega-3 oil. As a travelling ambassador for New Zealand cuisine I am proud to prepare and showcase our farmed salmon, which due to our isolation and rigorous farming practices is naturally free from ...