Salmon marinated in miso and noodles




This is another example of the incredibly simple and yet ever so flavourful Japanese style dish that has limited ingredients and maximum taste.  You do need time for it to work as you need to marinade the fish but apart from that, it is very easy to do.

You will need.
440g/1ld  salmon fillet
450g/1lb white miso paste
400g/14oz sugar
230ml/8fl oz sake
230ml/8fl oz mirin
Some broccoli florets
0ne carrot
soba noodles

In a bowl, mix the white miso paste, sugar, sake, and mirin.  Then take your salmon and cut it in to four good sized pieces and then put them in the marinade. Now to do this properly you need to have your salmon properly trimmed so none of the white fatty bits from round the egged of the fish on shin and no bones.  If any thing it is the preparation of the salmon that is the most important in the making of the dish . Also you only need to marinade for no more then twelve hours or less, or just over night. If you over marinade the fish then it becomes hard and very salty.

To cook the salmon remove it from the marinade and wipe it clean of any marinade.  Then cook it in a preheated oven set at 170c to 325f.  Place the salon on a lightly oiled baking tray and put it in the oven and bake for 10 to 12 minutes, do not over cook the fish.

Now like most things cooking the soba noodles is also a bit of a art from as well. Take a large pan, fill with water, and bring to the boil.  Add the noodles to the water as quick as you can and all at the same time so the bigger then pan the better.  Also do not over fill the pan either you want it to cook quickly and evenly.  Stir the noodles to stop them from sticking. Have a cup of cold water standing by so when the water returns to the boil it will start to froth, then add the cold water. Then let it get to boiling point once more and then take of the heat and drain them in to a colander.  Use a little cold water and just stop the noodles from sticking.

Now simply steam the broccoli and carrots and then arrange every thing on a plate, if you can cut the carrots in to flower shapes by running a channel down the side and slicing them. 

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