Monday, December 10, 2007

Grilled salmon on tau miu with black pepper sauce

4 pc salmon fillet (160 gm each)
200 gm tau miu (pea sprouts)
2 tbsp oil
2 tsp chopped garlic
20 pc boiled potato balls
2 tbsp chopped chives
2 tbsp sour cream

For sauce:
30 gm butter
2 tbsp chopped shallots
2 tbsp crushed black pepper
200 ml strong beef juice
2 tbsp brandy (optional)
2 tbsp cornflour (mix with warm water)
100 ml UHT cream

To make sauce, heat butter in pan and saute chopped shallots and crushed pepper.

Add brandy and flame. Add beef juice, bring to boil and reduce by 1/3. Thicken with cornflour, add cream and bring to boil.

Strain. Keep warm to serve.

Brush salmon with oil and season. Grill till cooked.

Heat frying pan and add oil. Add garlic, tau miu and fry till cooked.

Heat potato balls and sauce.

Cover base of four dinner plates with black pepper sauce. Place tau miu in centre and arrange salmon fillet over this.

Place five potato balls around fillet. Spoon a little sour cream on top. Sprinkle with chopped chives and serve.

No comments: