Salmon Tempura With Peas, Pasta And Lime Sauce

• 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

1. For batter, combine baking powder, 1 tsp salt and 2 1/2 cups flour. Add mineral water and whisk until smooth. Set aside.
2. Cook lasagna in boiling salted water until al dente then drain, halve and keep warm.
3. 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.
4. 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.
5. Meanwhile, heat oil in a large pot to 350u0b0F. 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.

baking powder, salt, flour, lasagne, butter, white wine, vegetable stock, cream, lime juice, onion, frozen peas, sunflower oil

Taken from recipes-plus.com/api/v2.0/recipes/22046 (may not work)