Loch Duart Salmon with Green Tea Rice and Egg Yolk

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Loch Duart Salmon with Green Tea Rice and Egg Yolk

Loch Duart Salmon with Green Tea Rice and Egg Yolk

By 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

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