The preparation

• Warm up the fish stock in a saucepan and reduce until about 1 tablespoon of liquid remains.
• Remove the saucepan from the burner, add the single cream and tea. Put back onto burner at medium heat and again reduce to half. Add the lemon juice, salt, pepper, mix well and keep warm.
• Preheat the oven on grill position. Lay the fillets on the baking tray, skin-side up and cook 8 minutes.
• Remove from oven, salt, pepper and sprinkle with sesame seeds. Arrange the salmon in the hot plates and coat with tea sauce, serve immediately.
• Warm up the fish stock in a saucepan and reduce until about 1 tablespoon of liquid remains.
• Remove the saucepan from the burner, add the single cream and tea. Put back onto burner at medium heat and again reduce to half. Add the lemon juice, salt, pepper, mix well and keep warm.
• Preheat the oven on grill position. Lay the fillets on the baking tray, skin-side up and cook 8 minutes.
• Remove from oven, salt, pepper and sprinkle with sesame seeds. Arrange the salmon in the hot plates and coat with tea sauce, serve immediately.

Comments

Matcha is a very fine green tea powder in Japan which has been ground between two stone.