Tea Crusted Atlantic Salmon with Beetroot, Wasabi and a Soya Caramel

Methods and Directions

• To make the Soya caramel, heat the castor sugar until it is lightly caramelized, then add the Soya sauce to resemble a honey style consistency.
• For the wasabi sauce make a standard beurre blanc using white wine reduction and finish it with chopped hard butter. Then add the wasabi which has been reconstituted with water to form a velvet style slightly green sauce.
• Peel and finely slice the baby beetroot and roast in an oven with olive oil. Season and cook until soft.
• Pin bone salmon and coat in tea and oil mix, and then roll in nori sheets just before you cook.
• In a hot pan sear the salmon fillet, avoid burning the nori sheet or overcooking the salmon, normally 1-2 minutes if fish is at room temperature.
• Remove from pan and place onto a chopping board and slice into 1cm slices and place onto a serving plate. Add 1 slice of beetroot to each piece of salmon and serve. The two dipping sauces can be served directly on top of the salmon or in a separate dish.