Recipes

Recipes:

Japanese Matcha -
Green Elderberry Currant Ice Cream

Darjeeling - Swiss Dark Chocolate Ganache

Rose Sencha Granita

Cinnamon Orange Spice Tea Souffle' Glace

Lime Panna Cotta with Cranberry Hibiscus Tea Berries Sauce

Salmon Fillets with Lapsang Souchong Cream

Green Tea with Mango

Bourbon Vanilla Tea Pot d' Creme

Salmon Fillets with Cranberry Hibiscus Tea

2 pounds fresh Salmon Fillet
Salt and Pepper to taste
1 Tbls. fresh Thyme
1 Tbls. Olive Oil
2 Tbls. Lapsang Souchong Tea
2 cups Hot water
2 cups Fish stock
1 cup Sour Cream
1 Tbls. Butter

The Salmon:
Cut the salmon into 6 portions, place on a greased baking sheet and broil for 10-15 minutes depending on the thickness of the filets. When done drizzle with olive oil and season with the chopped thyme and Salt and Pepper to taste. Remove to warm platter to rest.

For the Sauce:
Brew tea in hot water for about 3 minutes. Strain thru a fine seive and add to fish stock in a medium non-reactive sauce pan. Reduce by half and add sour cream, whisking until incorporated. Turn down heat to low and adjust seasoning. Whisk in butter and set aside.

For Presentation:
Sauce the Salmon fillets on the warm platter and garnish with whatever fresh vegetable you like.

Representative
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