This morning on CBC's Weekend Morning Show with Host Terry MacLeod, I presented the following elegant lunch items. Lapsang Souchon Poached Steelhead Trout and Pancetta, peas and mint pasta.
Lapsang Souchon Poached Steelhead Trout
2 fillets Steelhead Trout (or Wild Sockeye Salmon)
1 l Lapsang Souchon Tea (Available in most Asian markets, tea shops such as Cornelia Bean), steeped and cooled
1/2 cup Mirin (sweet Japanese cooking wine)
1 tbs grated fresh ginger
1/2 tsp white pepper
good drizzle good sesame oil (I like Kadoya, found in Asian markets)
1/4 + soy sauce
1tbs sugar
Mix marinade/poaching liquid when tea is steeped and cooled. Place fillets in marinade after scoring the skin to prevent curling the fillet in poaching. Leave skin on to keep fish moist. It can be removed after cooking.
Let marinate over night or for a few hours.
Pour poaching liquid into a pan large enough to hold the fillets. Bring to boil and then simmer the fillets for 5-10 minutes, depending on the thickness of the fish.
Serve hot with reduced poaching liquid or chill for a luncheon. Garnish with chives or chopped green onions.
Pancetta, Peas and Mint Pasta
(serves 3)
5-10 Strips Pancetta, cut into smaller strips
1 cup peas (frozen)
few sprigs fresh mint, chopped or shredded
chilies, to taste
1 clove garlic, minced
pinch nutmeg
few tablespoons cream
drizzle olive oil
cooked pasta (I used shells but farfalle is traditional)
grated parmesan
In a saut� pan, heat oil and add pancetta and garlic and cook over medium heat. Add some spoons of pasta water to soften if too crisp. Add peas and remaining ingredients. Toss together with pasta and grate cheese over top. Enjoy!
2 fillets Steelhead Trout (or Wild Sockeye Salmon)
1 l Lapsang Souchon Tea (Available in most Asian markets, tea shops such as Cornelia Bean), steeped and cooled
1/2 cup Mirin (sweet Japanese cooking wine)
1 tbs grated fresh ginger
1/2 tsp white pepper
good drizzle good sesame oil (I like Kadoya, found in Asian markets)
1/4 + soy sauce
1tbs sugar
Mix marinade/poaching liquid when tea is steeped and cooled. Place fillets in marinade after scoring the skin to prevent curling the fillet in poaching. Leave skin on to keep fish moist. It can be removed after cooking.
Let marinate over night or for a few hours.
Pour poaching liquid into a pan large enough to hold the fillets. Bring to boil and then simmer the fillets for 5-10 minutes, depending on the thickness of the fish.
Serve hot with reduced poaching liquid or chill for a luncheon. Garnish with chives or chopped green onions.
Pancetta, Peas and Mint Pasta
(serves 3)
5-10 Strips Pancetta, cut into smaller strips
1 cup peas (frozen)
few sprigs fresh mint, chopped or shredded
chilies, to taste
1 clove garlic, minced
pinch nutmeg
few tablespoons cream
drizzle olive oil
cooked pasta (I used shells but farfalle is traditional)
grated parmesan
In a saut� pan, heat oil and add pancetta and garlic and cook over medium heat. Add some spoons of pasta water to soften if too crisp. Add peas and remaining ingredients. Toss together with pasta and grate cheese over top. Enjoy!
ConversionConversion EmoticonEmoticon