Salmon Tempura With Peas, Pasta And Lime Sauce - cooking recipe

Ingredients

1/2 tsp baking powder
1 tsp salt
400 g plain flour
500 ml mineral water
6 sheets lasagne
120 g butter
100 ml white wine
200 ml vegetable stock
2 tbsp soured cream
4 tbsp lime juice
1 None onion, peeled and finely diced
400 g frozen peas
1 litre sunflower oil
500 g skinless salmon fillet, cut into strips

Preparation

For batter, combine baking powder, 1 tsp salt and 2 1/2 cups flour. Add mineral water and whisk until smooth. Set aside.
Cook lasagna in boiling salted water until al dente then drain, halve and keep warm.
For the sauce, melt 1 1/2 tbsp butter. Add wine and stock, bring to a boil then simmer for 5 mins. Gradually whisk in 6 tbsp butter, followed by sour cream then lime juice. Season and set aside in a warm place.
Melt remaining butter in a frying pan, add onion and cook until softened. Add peas and cook for 3 mins. Season and set aside in a warm place.
Meanwhile, heat oil in a large pot to 350\u00b0F. Dredge salmon in remaining flour then dip in batter and fry for 3 mins. Remove and drain on paper towels. Serve on plates with lasagna, peas and sauce.