Norman Van Aken's Lapsang Souchong
Tea and Shallot Stuffed Salmon

Serves 6

•  1/3 cup lapsang souchong tea leaves

• 1/3 cup balsamic vinegar

• 3 tablespoons butter

• 10 shallots, peeled and thinly sliced

• 2 tablespoons sugar

• Kosher salt and freshly ground black pepper to taste

• 12 bamboo-type wooden skewers

• 1 3/4 to 2 pounds boneless, skinless salmon, cut from a whole side

• 1 recipe Tea Smoking Mixture

• 2 cups baby spinach, sautéed in 1 tablespoon extra virgin olive oil

• Orange Beurre Blanc (recipe below)

• Wooden skewers, soaked in water

To prepare the stuffing: Place the tea in a bowl and add the vinegar. Soak overnight covered.

The next day: Heat a shallow but wide saucepan and add the butter. When it begins to foam, add the shallots and stir to coat. Sauté over medium heat for 4 to 5 minutes, until caramelized. Stir in the sugar and the tea-and-vinegar mixture. Reduce until the vinegar has almost evaporated, and season with salt and pepper. Transfer the stuffing mixture to a bowl and let cool. Once cooled, finely chop and reserve. Place the salmon on a cutting board and cut lengthwise (the opposite direction than for a fillet) to make "ribbon cuts" 1-inch thick and about 18 inches long. Lay these "ribbons" of salmon on their sides and season lightly with salt and pepper. Take, in pinches, the reserved stuffing mixture and arrange down the center of each "ribbon." Roll up the ribbons in spirals so they resem­ble cinnamon rolls. Spear each spiral with 2 skewers—one at the end of the ribbon, straight through the cen­ter and out the other side, and the other skewer at right angles to make an X.  Place in a prepared wok or smoker and smoke until medium-rare, about  2 to 3 minutes. To serve, spoon orange beurre blanc on plate, top with salmon, garnish with wilted baby spinach. 

Orange Beurre Blanc

Makes about 1 cup 

• 1 shallot, minced

• 1/4 cup dry white wine

• 2 tablespoons white wine vinegar

• Zest of 1 orange

• 1 tablespoon fresh orange juice

• 1/2 cup plus 2 tablespoons butter, cut into 1/2-inch chunks

• Kosher salt

In a medium saucepan, combine shallot, wine, vinegar, orange zest and juice. Bring to a boil and reduce by two-thirds. Remove saucepan from heat and vigorously whisk in butter chunks, one at a time, fully incorporating one chunk before adding another. The sauce should be silky and emulsified. Check for flavor and season with kosher salt to taste.

©2006 Ming Tsai