- 3 cups water
- 350 g treacle sugar
- 4 star anise
- 1 pod vanilla, split in half
- 5 cm piece fresh ginger, sliced thinly
- 1 T pink peppercorns,crushed
- 6 guavas, peeled
- 1 kg Norwegian salmon side
In a large, deep saucepan, bring the water, sugar, star anise, vanilla, ginger and peppercorns to a boil. Boil for 5 minutes then add the guavas.
Simmer until the guavas start to soften. Remove the guavas from the sauce and keep them warm on the side.
Add the fish, skin down, and simmer in the sauce for 10 minutes or until medium cooked.
Remove carefully and keep warm. Season with salt.
Reduce the liquid to a syrup.
Plate the fish and guavas, slicing some guavas in half, and drizzle with syrup.
A sweet, pink, poached dish, using ginger, served in wood.