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 salt and pepper

Salmon

10 salmon fillet

Curry sauce

300 g Cooking Cream Sour Taste
100 g onion
20 g olive oil
125 g diced pineapple
125 g diced green apple
80 g diced mango
150 g coconut water
7 g curry
1 lime
25 g honey
fleur de sel
ground black pepper
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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