Ingredients:
Specialty Green Tea Spice Powder 15g (contains crushed green tea/sugar/complex spices)
Chilled Salmon Fillet 450g (skin on)
Virgin olive oil 30ml
Minced purple onion 80g
Thinly sliced fennel root 100g
Provencal diced tomatoes 150g
White wine 120ml (optional)
Anchovy stock 120ml
Kalamata black olives 50g
Minced garlic 10g
Bergamot 30g
Dried oregano leaves 2g (or fresh leaves 15g)
Freshly ground sea salt and black pepper
Minced Italian parsley 15g (garnish)
Pine nuts 30g (for garnish)
Core Technique Explained:
Green Tea Spice Powder adopts the compound formula of Matcha and Herbes de Provence, its tea polyphenols effectively decompose fishy substances, and the natural theanine forms a wonderful fusion with the fatty aroma of fish.
Production process:
Ⅰ Tea aroma penetration treatment
Salmon treatment: dry the surface with kitchen paper, cut the fish skin surface diagonally three times (depth to 1/3 of the fish)
Triple massage method: press the green tea spice powder into the fish in three times - first sprinkle a thin layer and let it rest for 3 minutes, then turn it over and replenish the powder twice, and finally press it gently with the temperature of the palm to finalize the shape.
Ⅱ Flavorful base construction
Sauté the chopped onion in olive oil at a low temperature (160°C) until translucent, add the minced garlic for aroma.
Add the sliced fennel and the diced tomatoes and sauté over medium heat until they caramelize.
Infuse the white wine (optional) to evaporate the alcohol, add the stock when the liquid is reduced by half.
Ⅲ Complex Layering
Add the black olives/capers / oregano leaves and keep at a light boil (85°C)
Gently place the salmon skin side up on top of the ingredients to ensure that the fish does not directly touch the bottom of the pan.
Ⅳ Precise heat control
Cover and turn to simmer (keep tiny bubbles visible in the pan), set the timer:
100g thickness: 8 minutes
150g thickness: 12 minutes
Remove from heat immediately when the center reaches 62℃ with a probe thermometer.
Plate the art:
Strain the stock through a siphon to concentrate it
Place the salmon at a 45° angle on a preheated plate.
Drizzle with amber colored sauce concentrate and sprinkle with freshly grated lemon zest.
Garnished with toasted pine nuts and parsley shoots, served with a sour cream lemon sauce.
Taste Experience:
The tea powder is simmered at a low temperature to create a protective caramelized layer that locks in the salmon's omega-3 fatty acids, removes the fishy taste and brings out the nutty aroma of the deep-sea fish, while creating a symphony of flavors with the sweet and sour taste of the Mediterranean vegetables.
Pro Tip:
- Choose basmati tea powder to add baking aroma
- Keep steam returning during simmering to avoid moisture loss.
- Leftover tea powder can be sealed and frozen for use in other seafood dishes.