Tea infused Salmon with butternut squash velouté

Updated at: Thu, 17 Aug 2023 12:42:21 GMT

Step 1

Peel and roughly dice the squash.

Step 2

Chop finely the onion and the garlic. Add butter to a pot and sweat the onion and garlic for 3 - 4 min or until soft, add the wine and reduce.

Step 3

Add the butternut squash and stir coat for 5 min. Add the vegetable stock, cook until tender.

Step 4

Meanwhile, prepare the black tea by infusing it in hot water for 3 min, then filter it. Add the sesame oil, black peppercorn and salt. Reserve.

Step 5

Strain the contents of the pan with the butternut mix through a colander and place the solids in a blender. Add the sesame oil, black tea, salt and black pepper. Blitz until very smooth, adding some more of the black tea until you're happy with the texture. Season to taste, pass through a fine strainer and set aside to cool.

Step 6

Transfer the mix back to the pan, warm it up before serving.

Step 7

Cut the broccolis flowers and place them in boiling water with salt for 3 min, drain and reserve

Step 8

Mix the sesame oil and the orange juice, boil it and let it reduce.

Step 9

Pour the tea in a pan of the size of the salon fillets, add the salmon making sure the salmon is covered by the tea and bring it to boil. Turn the heat to low and cook for 12 - 13 min.

Step 10

warm up the veloute and serve in a plate. Top it with the cod and drizzle it over with the flavoured oil. Sprinkle some sesame seeds.

Step 11

Lay the broccolis on the plate and drop some of the flavoured oil on them.

Step 12

Serve

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