A Taste of Tucker
November 4th 2009 12:21
In the early days, it was food for nutritional purposes. These days, it’s typically for flavouring. Bush tucker plants have made its way into many modern kitchens, exposing us to the delicate flavours (and nutrients) from the Outback.
Bush Herb Salmon in Lemon Broth
Featuring three (of many other) Bush Tucker Plants:
Lemon myrtle – fresh beautiful lemon and lime fragrance and flavours.
Wattle seed – nutty and woody aroma. Usually used in chocolate and dessert but when mixed with lemon myrtle, it’s great with fish and chicken.
Pepper berry – a beautiful spicy fruity flavour with a slight peppery zing.
What you need:
Broth
1 teaspoon lemon zest
1 cup vegetable stock
1/4 cup freshly squeezed lemon juice
2-3 pepper berry, lightly crushed
salt and sugar to taste – to balance out the sourness of the lemon juice
Fish & Marinade
500g salmon fillet(s)
3/4 teaspoon of lemon myrtle
3/4 teaspoon of wattle seed
1/4 teaspoon of chilli flakes
Bit of salt
What to do:
1…Marinate the fish, cover and leave in fridge till ready for use.
2…Heat a saucepan, and place lemon zest, parsley and vegetable stock in. Bring to a boil. Then cover and allow to slowly simmer for about 20 minutes, then add pepper berry. Turn off heat and leave covered (to steep) for 15-20 minutes – optional but do it if you've time, the aroma and flavour you get are lovely
3…Remove parsley and bring to a boil again. Add lemon juice and adjust flavour (with salt/sugar). Then gently lower fish into broth. Reduce heat slightly, cover and allow to simmer for 5 minutes.
4…Flip salmon over, cover and allow to simmer for 5 more minutes or until salmon is cooked to your liking.
5…Serve with a lovely salad or with delicious gourmet rice for a low-calorie and low-GI meal.
Note...the *rule* for cooking fish apparently is, 10 minutes of cooking per inch (thickness of fillet).
Custom Search
| 58 |
| Vote |
Comments (4)
Add Comments
Read More
