300 g Elle & Vire Professionnel® 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 powder
1 lime
25 g honey
Fleur de sel
Freshly ground pepper
Sugar
MARINADE
140 g lemon juice
60 g honey
7 g curry powder
Salt, pepper, sugar
PLATING
Diced mango
Diced pineapple
Julienned green apple
Fresh coconut curls
Basil sprouts
Shiso sprouts
Curry powder
Fleur de sel
Freshly ground pepper
Candied orange peel
PREPARATION
Marinade
Combine all the ingredients together.
Salmon
Trim the salmon by removing the skin and the black parts.
Marinate for at least 3 to 4 hours.
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.
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.
