Tea-Soaked Salmon with Tagliatelle and a Vanilla Sauce

Ingredients
Ready in 40 minutes, Serves 4

60g Luxury Gold Loose Tea
100g rice
1tbsp soft brown sugar
4 salmon fillets
Olive oil, for brushing
300g tagliatelle
Rocket leaves, to serve

For the sauce

200ml chicken stock
1 vanilla pod, split lengthways
4 tbsp crème fraiche

Method

Line a medium sized wok with 4 sheets of foil, letting it hang over the edges. Combine the tea, rice, sugar and a splash of water, and spread over the foil to cover the base of the wok. Place an oiled wire rack or steamer basket in the wok – it should sit about 5cm above the rice and tea mixture.

Brush the fish lightly with oil and place on the rack. Cover with a lid or foil and sit over a fairly high heat until smoking. Cook for 8 – 10 minutes, or until cooked through. Cook the tagliatelle according to the packet instructions.

Meanwhile, make the sauce. Put the stock and vanilla pod in a small pan and simmer for 3 minutes. Remove from the heat and leave to cool for a few minutes, then disregard the vanilla pod. Whisk the crème fraiche, season with a little white pepper and set aside.

Drain the tagliatelle and divide among 4 serving plates. Top with the salmon and spoon over the sauce. Serve with rocket leaves.

Per serving: 696 calories, 32.9g fat (11.7g saturated), 55.5g carbohydrates, 3.8g sugar, 3.7g fibre, 42.9g protein, 1.21g salt