California Farm Tempura Flowers, Blossoms, Sprouts & Salmon

Name: How to cook California Farm Tempura Flowers, Blossoms, Sprouts & Salmon - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Tempura Flowers, Blossoms, Sprouts & Salmon

Early spring, snow peas are flowering, kale is flowering, asparagus and winter carrots are ready, swiss chard has tender shoots, green onions and garlic scapes are sprouting, all of these are a great combination with salmon when deepfried in light crispy tempura batter.

Ingredient

Food ration :

2 people

Cooking time :

Batter prep 3 hours, cooktime 30 minutes

morsels of thinly sliced salmon

kale flowers

snowpea flowers

kale heart leaves, bite size pieces

red, 2 yellow, 2 white swiss chard leaves from the heart, bite size

young sliced green asparagus stalks

2 Tbs

thinly sliced winter carrot

young sliced green onions

scapes (garlic shoots)

Half

cup all-purpose flour

1/4 cup

corn starch

1/4 cup

olive oil

egg whites, beaten

Tbs

water added till thin batter

Quart

grapeseed oil for frying (filter and reuse)

Cooking instructions

* Step 1

Pick, wash, rinse flowers, leaves, carrot, scapes and onion. Slice thin with the salmon on the diagonal. (Garlic scapes in the windowsill vase are on the right)

* Step 2

In bowl, mix flour with the olive oil till crumbly. Add cornstarch and water to make a smooth batter. Fold beaten eggwhites in carefully. Let batter rest three hours.