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  • Poached Salmon Fillet with Lemongrass
Poached Salmon FIllet with Lemongrass

Poached Salmon Fillet with Lemongrass

Brought to you by: Get the Gloss

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A tasty take on a classic broth, this poached salmon in a white tea broth is bursting with ingredients and flavours for a dish that packs a real punch.
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Ingredients

  • 1 large salmon fillet
  • 1 white tea bag
  • 1 lemongrass stick , bashed with wooden spoon to release oils and flavours
  • 1 tsp Thai basil
  • 1 small purple sprouting broccoli

Method

Step 1

Boil the kettle and add 200ml hot water to the tea bag. Leave it to infuse for 5 minutes then remove the bag to prevent the broth becoming too bitter.

Step 2

Simmer the broth over the heat with a lemongrass stick and the Thai basil for 10 minutes.

Step 3

Add the purple sprouting broccoli and salmon and poach for a further 5 minutes.

Step 4

Take it off the heat and allow to stand for 2 minutes before serving. Do not throw the broth away or serve dry as this is where all the goodness is.

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