Angela Hartnett’s salmon in ginger and lemongrass broth

Posted: November 1, 2015 by nietize in Salmon
Tags: , ,

From Guardian

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Ingredients

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Serves 4

2 tbsp of sesame oil
1 tsp of garlic, chopped
2 tsp ginger, chopped
2 red onions, chopped
2 lemongrass stalks, cut in half and crushed with the back of a knife
500ml cold water
A shake of Tabasco sauce
2 tsp of soy sauce
5 tsp fish sauce

4 x 100g salmon fillets (skin removed)
2 spring onions, chopped
1 large handful of spring greens
4 chestnut mushrooms, sliced
1 nest of dried noodles
Juice of 1 lime and rind of ½
1 tbsp of chopped coriander

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Lightly heat the sesame oil in a large pan. Add the garlic, ginger, onions and lemongrass (to crush the lemongrass, use the back of a knife and bash the stalk so it splits). Saute for two minutes without browning. Add 500ml of cold water and bring to the boil. Then add the Tabasco, soy sauce and fish sauce. Gently lower the salmon fillets into the broth and turn down the heat. Simmer for four minutes until the salmon is cooked.

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Remove the salmon and leave to one side.
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Add the vegetables and the noodles, and bring the broth back to the boil. Simmer until the noodles are cooked as per the packet instructions (normally about four minutes).

Finally, add the lime juice and the grated rind. Place the salmon in bowls and pour the broth and noodles over each dish. Finish with freshly chopped coriander.

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