Wild fennel poached salmon with tapioca and broad bean risotto

Posted by petra08 on July 11, 2014 · 9 Comments 

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.

 

 

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.

 

 

 

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

 

 

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

 

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!

 

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Filed under Allotment/Veg, Broad beans, Chilli, Fennel, Fish & Seafood, Garlic, Herbs, Lemon, Main course, Recipe, Salmon, Spinach, Spring onion · Tagged with Eco Green Store, fiesta friday, savory tapioca, tapioca, tapioca pearls, tapioca risotto, wild fennel