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