SALMON CHUNKS IN CRISP CHAMPAGNE BATTER

INGREDIENTS

• 150g capellini egg noodles

• 1 1/2 bunches ( 18 spears ) fresh asparagus

• 1 tablespoon olive oil

• 1 clove garlic, crushed

• 3 green shallots, chopped

• 1 tablespoon light soy sauce

• 300ml carton of thickened cream

• 2 thick ( 600g ) Atlantic salmon steaks

• oil for deep-frying

• 1/4 cup lemon juice

CHAMPAGNE BATTER

• 2/3 cup plain flour

• 1/3 cup champagne

• 1/3 cup soda water

SALMON CHUNKS IN CRISP CHAMPAGNE BATTER METHOD:

The noodles should be cooked in a large pan of boiling water, uncovered, for about 10 minutes, and then drained, rinsed under cold water, and drained.

Cut asparagus into 3cm lengths. Heat olive oil in a pan, add asparagus, garlic, and shallots, and cook, stirring, for 3 minutes. 

Remove from heat, and stir in sauce. Bring cream to a boil in a separate pan, and simmer, uncovered, for about 4 minutes or until thickened slightly, stir into asparagus mixture. Cut salmon into bite-sized chunks.

Just before serving, dip salmon chunks in batter, and deep-fry in hot oil until lightly browned and crisp; drain on absorbent paper.

Combine hot noodles and sauce, fold in salmon, and sprinkle with juice.

Champagne Batter: Sift flour into a bowl, stir in champagne and soda water all at once, and beat to a smooth batter.

Serves 4.

Note: Recipe can be prepared 6 hours ahead. The batter is best made just before use.

Storage: Covered, in refrigerator.

Freeze: Not suitable. 

Microwave: Noodles are suitable.

Also Read: LOBSTER IN WINE AND PEPPERCORN GLAZE