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1
Soak the dried tea in the balsamic for a minimum of 30 minutes before proceeding with the next step.
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2
Heat a medium sized shallow saucepan.
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3
Add the butter and allow to foam briefly.
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4
Now scatter the shallots across the bottom of the pan and stir occasionally to coat them.
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5
When the shallots are caramelized, add the sugar and stir again.
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6
Now add the tea and balsamic and stir.
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7
Allow the vinegar to reduce almost completely.
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8
Season with salt and pepper.
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9
Remove to a bowl and allow to cool.
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10
Lay the ribbon cuts out on a cutting board.
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11
Take the prepared salmon and keep the best looking side down.
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12
Sprinkle or rub the tea mixture sparingly down the length of each ribbon.
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13
Roll the ribbons up into a tight circle and secure them with a skewer from the 12 o'clock to 6 o' clock position and the 3 to 9 o'clock position.
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14
Refrigerate until ready to grill them.
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15
Note: The tea mixture without the fish can be made up to a week in advance and stored in the refrigerator
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16
Put the lemon juice, vinegar, shallots, bay leaf and cracked black pepper in a small, heavy, nonreactive saucepan and bring it to a simmer over a medium heat.
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17
Allow the liquid to reduce until only about 3 ounces remain.
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18
Now add the cream.
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19
Once it boils, whisk in the butter, a bit at a time until it is incorporated.
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20
Strain the sauce through a fine meshed strainer and keep in a warm place
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21
Mix all of the above ingredients together and set aside.
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22
For the garden:
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23
An assortment of 8 cup mixed vegetables with an Asian aesthetic.
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24
I like to use a mix of cucumbers, purple cabbage, red and yellow bell peppers, blanched snow peas, blanched asparagus spears, bean sprouts and shiitake mushrooms.
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25
Peanut oil or canola oil for sauteing the vegetables:
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26
For the dish:
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27
When you are almost ready to eat, fire up a hot grill.
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28
Grill the spirals until just done, about 4 to 5 minutes.
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29
Meanwhile heat a large wok or skillet until very hot.
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30
Add the oil for stir frying the vegetables.
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31
Add the vegetables and cook briefly together.
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32
Add enough of the vinaigrette to lightly dress them.
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33
(Reserve any extra in the refrigerator for another time.)
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34
Season to taste.
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35
Place the cooked fish in the center of four plates.
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36
Remove the skewers.
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37
Spoon some of the prepared lemon butter around the fish.
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38
Mound the vegetables over the fish.
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39
Serve.
