Miso fried Salmon with green tea noodles & shiitaki broth

Recipe by Andrew Brown

Shiitake Mushroom Tea
1lt Chicken stock
250mls Dry white wine
2 cups Dried shiitaki (see chefs note)
2 sheets Kombu (see chefs note)
2 Garlic cloves - crushed
1 Shallot – finely diced
2 sprigs Fresh thyme
75mls Port
2 Tbsp Earl grey tea leaves
Salt & pepper
4 drops Truffle oil

Miso fried Salmon
400gms Fresh Salmon skin off and bones removed, portioned into 4
100mls Cooking Oil
1 tsp Japanese 7 spice
50gms Miso Paste
4 Nori Sheet
½ packet Green Tea Noodles
½ Spring Onions - sliced
6 Edamame – beans removed from the pod
8 Fresh Shiitaki Mushrooms - sliced

Shiitake Mushroom Tea
Combine the stock, wine dried mushrooms, kombu, garlic, shallot & thyme in a large saucepan – bring to the boil, reduce heat & reduce by half. In the last 5 minutes of cooking add port & tea reduce the heat & pass through a fine strainer & coffee filter. Season to taste & just before service finish with truffle oil.

Miso fried Salmon
Prepare the salmon by brushing the top of each portion with miso & sprinkling it with the 7 spice. Then wrap each portion in the nori sheets, trim the edges for any excess nori.

Cook & refresh the green tea noodles.

Brush the Salmon nori parcels with oil. Heat a medium non stick pan over a medium heat, place the salmon in the pan & cook approx 3 minutes each side or cooked until your liking (Salmon is best served medium rare to medium). Remove the Salmon from the pan (saving any juices that are left in the pan) & keep warm.

In the pan lightly sauté the shiitaki mushrooms, add to the pan (to warm through) the noodles, spring onions & edamame mixing together.

To Serve
In the centre of 4 large bowls place the hot noodles, mushrooms, spring onions & edamame. Place the Salmon on top & pour in the hot shiitaki mushroom tea. For effect the tea can be placed in a tea pot & served to your guest at the table.