Wild fennel poached salmon with tapioca and broad bean risotto

As a blogger I get approached sometimes to try products or to review a restaurant. I usually don’t take the offer up but when I got an offer to select some products from The Green Eco Store I couldn’t resist for several reasons. Few companies have a true social conscience but this is someone who had a thought, launched it and succeeded.  I have quite a few products from them and will tell you more as I am cooking with them but why I found it so appealing in the first place was that they trade with organic products, fairtrade whenever possible. I can buy my quinoa with a clear conscience and they also have a range of exciting products I have never cooked with before!

I have cooked with tapioca before but not many times. I only tried it for the first time a few months ago and as I had a package from The Green Eco Store, their Suma range.

 

09July_Tapioca

 

After doing some research tapioca seems to be mainly made in to desserts of different kinds but it lends itself to risotto as it carries flavor very well. This has nothing to do with the tapioca that was served in English schools. This is not something I have experienced not having been brought up here but it seems to be associated with something no one liked!

 

I picked some herbs in the garden and we finally picked some broad beans! They are so late as we didn’t get planting until late this year. I got some chives, some spinach and some beetroot leaves. I had a couple of spring onions that I wanted to use and I had picked some wild fennel.

 

09July_Herbs

 

 

Wild fennel poached salmon

preparation time 5 minutes 

cooking time 20 minutes 

serves 2

Ingredients

  • 300 – 400 gr salmon
  • a bunch of wild fennel
  • 1 tbs salt
  • water

Rinse and pat dry the salmon. Cut it in to chunks and set aside. Bring water to a boil, I used about 6 dl or 3 cups. Add the salt and wild fennel and bring it to a boil. Turn the heat off and add the salmon. Set aside for 20 minutes and the salmon will be cooked through. The water should taste like salt water so don’t be afraid of the salt in the water, it adds flavor to the salmon.

 

Tapioca and broad bean risotto 

preparation time 10 minutes 

cooking time 20-25 minutes 

serves 3

Ingredients

  • 2 dl or 1 cup of tapioca pearls
  • 1 can of light coconut milk
  • 1 can of water
  • 2 spring onions
  • 1 bunch of chives
  • spinach leaves
  • beetroot leaves
  • 1 clove of garlic
  • 2 tsp tahini
  • 1/2 red chilli
  • 1 handful of cashew nuts
  • zest of 1/2 lemon
  • broadbeans
  • salt & white pepper to taste

Shell the broad beans, I also removed the inner skin. Slice the chives and the spring onion. Slice the spinach and beet leaves and chop the cashew nuts.

Place the tapioca and the coconut milk in a pan. Fill the tin with water and add as you are cooking. Cook on simmering heat, stir every now and then and add water. Crush the garlic clove and add. Chop the chilli fine and add this as well with the seeds and cook. When the tapioca pearls are soft add the spinach, this will need to just wilt. Add the tahini and stir in. I added the spring onions, the shelled broad beans, cashew nuts and the chives. Grate the zest of the lemon and taste with more salt and pepper. Give it a few minutes whilst flaking the salmon.

 

Serve in a bowl

09July_TapiocaRisotto

 

 

Add the flaked salmon, sprinkle over the last of the chives and serve with some lemon.

 

09July_Risotto&Salmon

It was very filling but still light. I like the texture of the tapioca  and the flavors work really well together.

 

I am bringing this to the lovely Angies great foodie party, Fiesta Friday! Angie, host of the lovely blog The Novice Gardener is joined by 3 co hosts. Indu, author of the blog Indu’s International Kitchen, Selma, author of the blog Selma’s Table and Hilda author of the blog  Along the Grapevine. All of the blogs are incredibly inspiring and filled with beautiful pictures of mouthwatering dishes!

 

FoodFiestaFriday

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Comments
9 Responses to “Wild fennel poached salmon with tapioca and broad bean risotto”
  1. How wonderfully creative, tapioca risotto, I love it with the fennel, coconut milk, broad beans and it’s just perfect with the salmon, yes please love it!

    • petra08 says:

      hi Suzanne
      Thank you. I wasn’t sure what to make of the tapioca but I liked the look of it so I knew I had to try it and something savory seemed more appealing to me. 🙂

  2. Hilda says:

    What an original dish. It sounds delicious with all those flavours and the tapioca appeals to me too. Just might have to give this one a serious try (by serious I mean follow the recipe exactly). Thanks for bringing this to Fiesta Friday.

    • petra08 says:

      hi Hilda
      Thank you 🙂 what a compliment! I am sure you can find some delicious foraged plants to add instead of mine, or in addition! I think the secret is to add a lot of flavor and get away for the “tapioca blandness” but it makes a nice change! 🙂

      • Hilda says:

        That is a good idea, using the foraged plants. First I would like to see how the original tastes and then go from there. But I do love recipes where I can add my own backyard flavour to someone else’s clever creation.

  3. Hello Petra – so nice to see you! What an unusual and creative use of tapioca. I have only thought of it as an ingredient for a sweet dish but you have really thought out of the box to create this savoury one. And with such a lot of flavourful ingredients, it is sure to be a million miles away from the scary, shiver inducing, tapioca puddings of our youth!! Plus wild fennel and salmon? Yes please!! Thanks for bringing this to the party and Happy Fiesta Friday to you!

    • petra08 says:

      hello Selma!
      Always lovely to have a chat! 🙂 I am so glad you like it. It carries tons of flavor and I am not sure I would even want to go near the mentioned tapioca pudding that seems to have put so many of friends off tapioca for life 🙂

  4. Very creative using tapioca for risotto. Can you describe the texture? Does it have tooth like aborio rice or is it softer like a polenta?

  5. petra08 says:

    Hi Stacey
    Hmm.. it has quite a unique texture, it is not like rice or polenta, it has more of a gelatinous texture when cooked. It is round balls and they need to cook until soft or they are just chewy and not very nice. It doesn’t have a lot of flavor at all but it enhance flavor. It is quite unique, have a try and see how it goes, it isn’t very expensive and one bag goes a long way! 🙂

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