recipes
tea-smoked wild king salmon
with a quail tea egg
serves 4
Ingredients
1 pound skin-on sashimi king salmon filet, pin bones removed
2 tablespoons ikura (salmon roe)
For the cure:
1/2 cup kosher salt
3 tablespoons sugar
Zest of 1 lemon, grated
1 scallion, roughly chopped
4 slices ginger
1 teaspoon black peppercorns
Splash of sake
For the smoke mixture:
1/4 cup black tea
1/2 cup white rice
2 tablespoons sugar
1/2 cup hickory chips, soaked in water and drained
Remove, wrap in plastic wrap, and place overnight in the refrigerator.
Make the quail eggs: place the eggs into a small pot and cover with water. Bring
to a boil, remove the eggs and crack them on all sides. Place the eggs back in the
water, and add the tea, soy and vinegar. Simmer over low heat for 30 minutes or
until the egg is well marbled. Place the eggs in ice water, then peel.
Make the vichyssoise: in a large pot over medium-high heat, sweat the potatoes
and leeks in the butter until they become translucent. Add the lobster stock and
bring to a boil. Puree using a blender and strain through a fine mesh sieve, press-
ing against the sides to extract the pulp. Add the cream, salt, pepper and lemon
juice to taste and refrigerate until ready to use. Season to taste before serving.
Make the sauce: place all sauce ingredients in a blender and blend until smooth.
Taste and adjust seasonings.
To serve, thinly slice the salmon as for sashimi. Divide among four plates and serve
the salmon with the sauce, a quail tea egg, and a sprinkle of green tea powder
on the plate for presentation. Serve the vichyssoise next to the salmon in a shooter
glass, top with smoked salmon roe and thinly sliced scallion.
raw bar assortment over rice
(bibimbap)
For the quail eggs:
6 quail eggs
Water to cover
3 tablespoons smoky black tea such as lapsang souchong
2 tablespoons soy sauce
1 teaspoon rice vinegar
For the vichyssoise:
1/2 Idaho potato, peeled and roughly chopped
1 cup leeks, white part only, cleaned and roughly chopped
1 tablespoon butter
2 cups lobster stock
2 to 3 tablespoons heavy cream
Salt and pepper, and a touch of lemon juice to taste
1 tablespoon thinly sliced scallion, for garnish
For the sauce:
1/4 cup silken tofu
1/2 teaspoon matcha green tea plus extra for garnish
serves 4
Ingredients
4 cups cooked sushi rice
2 oz sushi-quality tuna, sliced
2 oz sushi-quality kanpachi, sliced
2 oz sushi-quality salmon belly, sliced
4 kumamoto oysters, shucked
4 Wellfleet oysters, shucked
4 Littleneck clams, shucked
2 oz salmon roe
2 oz flying fish roe
4 pieces West Coast uni
4 raw quail egg yolks
4 pieces shiso
8 pieces takuan (daikon radish pickle)
4 pinches akatosaka (red seaweed)
4 pinches thinly sliced daikon radish
4 pinches thinly sliced scallion, green part only
2 scallions, green part only, blanched and immersed in an ice bath to cool
For the sauce:
White soy sauce to taste
3 tablespoons gochu jang (Korean fermented chili paste)
Salt and pepper to taste
