Asian flavours used in salmon and lemongrass broth
Those who are keen to experiment with some Oriental recipes may want to try a dish from Angela Hartnett.
Published by the Guardian, the TV chef's salmon in ginger and lemongrass broth uses spring greens and Asian flavours to create what she described as an adaptable meal.
Garlic, ginger, sesame oil, onions and lemongrass stalks are heated in a pan before being flavoured with Tabasco, soy sauce and fish sauce.
The salmon is then cooked in the liquid before spring vegetables, mushrooms and noodles are added to the broth.
Lime juice, the rind of the fruit and coriander are used to complete the recipe.
"You can make it more spicy by adding chilli, replace the noodles with additional vegetables or meat, or substitute the salmon for tofu," Hartnett added.
The Michelin-starred chef owns a number of restaurants, including Menu and The Grill Room at The Connaught, which she opened in 2002.
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