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