Recipe Medium-rare grilled salmon curry sauce

To prepare this dish

Ingredient list

Marinade

140 g lemon juice
60 g honey
7 g curry
QS sel, poivre, sucre

Salmon

10 salmon fillet

Curry sauce

300 g Cooking cream sour taste
ground black pepper
fleur de sel
25 g honey
1 lime
7 g curry
150 g eau de coco
80 g diced mango
125 g diced green apple
125 g diced pineapple
20 g olive oil
100 g onion
sugar

Plating

diced mango
diced pineapple
julienned green apple
fresh coconut curls
basil sprouts
shiso sprouts
curry powder
fleur de sel
ground black pepper
candied orange peel

Elle & Vire products used

Cooking cream sour taste

The recipe,
step by step

1. 1

   Marinade

   • Combine all the ingredients together.
2. 2

   Salmon

   • Trim the salmon by removing the skin and the black parts.
   • Marinate for at least 3 to 4 hours.
3. 3

   Curry sauce

   • Finely slice the onion.
   • Heat the oil gently in a saucepan and sweat the onion slices without letting them brown.
   • Add the diced pineapple, green apple and mango.
   • Pour in the coconut water, the cream and add the curry, lime zest and juice.
   • Bring to the boil and simmer, covered, for approximately 30 min.
   • Transfer to a blender and mix.
   • Strain through a fine-meshed conical sieve and add the honey.
   • Correct the seasoning with the salt, freshly ground pepper and sugar, if necessary.
   • Set aside in a bain-marie.
4. 4

   Plating

   • Just before serving, cook the salmon with a blowtorch (using the flame) or under a salamander.
   • Cook on just one side.
   • Plate beginning with the salmon, followed by the sauce, then decorate the plate with the other garnishes.

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