seared salmon in lemon grass broth

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Cooking receipe to make seared salmon in lemon grass broth under category General Recipes. You may find some video clips related to this receipe below.

seared salmon in lemon grass broth

1 chicken carcass or 4 skinned drumsticks or wings

3 stems lemon grass smashed open

1 bunch spring onions halved crossways

2 large carrots halved

800g very fresh salmon fillet middle cut skin on and in one piece

salt and black pepper

1 tbsp teriyaki marinade or dark soy sauce olive oil

1 bundle bok choi choi sum or spinach

good handful mangetouts

sliced shallots or chives to serve

Put the chicken bits into a big pot with the lemon grass the lower white pans of the spring onions (keep the green tops) the halved carrots and 1 tsp of salt.

Cover with a good 3 litres of water.

Bring to the boil and spoon off any flotsam then reduce and cook at a murmuring bubble for about an hour.

Strain and discard the flavouring ingredients.

Meanwhile rub the salmon fillet on both sides with salt and pepper place in a plastic bag add the teriyaki marinade and refrigerate until needed.

When ready to serve heat a heavy frying pan until smoking hot remove the fish from its bag and rub with olive oil.

Put the fillet skinside down in the pan and sear without moving for 4 minutes.

Slide a large spatula underneath and turn

over searing the flesh side for a further

4 minutes then remove from the pan.

Reheat the lemon grass stock and add the bok choi mangetouts and spring onion tops and poach for 2 minutes or until tender. Distribute the soup between bowls and flake some chunks of salmon over each (discarding the skin) finishing off with some sliced shallots or chives.

Think about making the stock in advance to allow the lemon grass to do its thing.

Serves 4

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