Green Tea Smoked Salmon Fillet with Asparagus and Pea Matcha Puree

For smoking, heat a high pot with a grid insert and lid. Add the sawdust and the green tea. As soon as smoke develops, place the fish fillets in the grid insert lined with baking paper, sink into the pot, cover, lower the temperature and smoke the fish in the cold smoke for about 10 minutes. Then season with sea salt, coriander and ground mustard seeds.

Heat olive oil in a non-stick pan, add fish fillets skin side down and fry for about 4 minutes until crispy on the skin side. Add butter and the aromatics, turn fillets and set pan aside.

For the pea matcha puree, sauté shallots in a little olive oil, add the peas, season with salt, ground pepper, matcha powder, lemon juice and zest, add the cream and then puree finely with a hand blender.

Peel the bottom third of the asparagus and cut off the woody ends, then blanch the asparagus briefly. Cut the asparagus in half and marinate with olive oil, salt and pepper. Sauté briefly in a pan or oven at 230 °C grill heat.

For the matcha sauce, slowly heat the cream and stir in the matcha powder, season with salt and pepper and finally add some butter.

Arrange some of the pea-matcha puree in a deep plate, place the asparagus and the salmon fillet on top and pour on the matcha sauce.

Preparation Tip:

Prepare the pea puree promptly, as keeping it warm for a long time will cause the peas to lose their color. Instead of green asparagus, you can also use white asparagus.

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