Loch Duart Salmon with Green Tea Rice and Egg Yolk

Anthony Sinsay

Ingredients

Chazuke

  • ½ cup cooked rice
  • 2 teaspoons chopped scallions
  • ½ teaspoon roasted garlic
  • ¾ cup brewed green tea
  • Salt to taste
  • 1 poached egg yolk (separated)
  • 1 cup water
  • 2 tablespoons salt

Salmon

  • 3 ounce Loch Duart salmon fillet
  • Salt and pepper to taste
  • Blended oil as needed
  • 2 tablespoons butter

Method

Chazuke

In a saucepan combine all ingredients and reduce liquid by three-fourths.
Adjust seasoning if necessary.
Place egg yolk in a separate, heat-safe bowl. In a sauce pot, bring water and salt to a simmer and gently pour over egg yolk being careful to not rupture the membrane.
Allow to poach in warm water for approximately 5-7 minutes.
Garnish rice with the poached egg yolk and scallions.

Salmon

In a sauté pan, heat oil just until it dances. Sear salmon skin-side down and allow to crisp for approximately 4 minutes.
Flip over and continue to cook for 1 to 2 minutes.
Add butter and baste until skin begins to crackle and puff.
Serve over Chazuke.