Salmon poached in an Asian Bouillon with green vegetables and a rocket, coriander and macadamia pesto
Ingredients (1 portions)
| Amount | Measure | Name |
|---|---|---|
| 120.00 | g | Salmon trout |
| 250.00 | ml | KNORR Vegetable Bouillon Granules 6 x 1kg |
| 150.00 | g | Mixed asian greens (asparagus, spinach, baby marrow, shitake, crystal bak choi) |
| 25.00 | g | Lemon grass |
| 10.00 | g | Ginger, peeled and thinly sliced |
| 5.00 | g | Coriander, fresh (Cilantro) |
| 50.00 | g | Onions |
| 50.00 | g | Carrots |
| 50.00 | g | Celery |
| 50.00 | g | Leeks |
| 50.00 | ml | Mirin (rice wine) |
| 100.00 | ml | KNORR Peri-Peri Marinade 6 x 1 kg |
| 20.00 | ml | Oil, Sesame |
Preparation
1. Infuse bouillon with lemon grass, ginger, coriander, onion, carrots, celery and leeks and bring to the boil and steep.
2. Portion salmon and marinade lightly for +- 3 minutes in KNORR Peri-Peri Marinade and sesame oil.
3. Strain bouillon and when it reaches 72°C poach fish for 3 minutes then remove
4. Add vegetables to the boiling bouillon.
5. Plate and serve with some bouillon, flavoured with mirin and lime.
Recipe review
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