Coconut Milk Poached Salmon
INGREDIENTS: 1 salmon fillet 400ml coconut milk 1 cinnamon quill 4 green cardamom pods 10 black peppercorns ¼tsp
fenugreek seeds 5 cloves ¼tsp mustard seeds ¼tsp cumin seeds 1tbsp oil 6-7 curry leaves ¼tsp coriander seeds 1tsp wild rice
Caramelised Onion Puree: 1 medium brown onion 3-4 garlic cloves 1cm piece of ginger 1tbsp tomato paste
1tsp cumin powder 1tsp coriander powder 2tbsp coconut milk 2tbsp vegetable oil ½tsp mustard seeds 5-6 curry leaves ¼tsp turmeric powder ½tsp red chilli powder 1tsp sugar ¼tsp salt
Coconut Velute: 1 shallot 10gms butter ¼tsp salt ¼tsp turmeric 5gms cornflour ¼tsp cumin powder ¼tsp coriander powder
METHOD: 1 Heat oil in a small saucepan and add mustard seeds, cumin seeds and curry leaves. 2 In a large saucepan, add coconut milk, cinnamon, cardamom, peppercorns, fenugreek seeds, cloves and coriander seeds. Add the mustard and cumin oil, and lower the salmon fillet skin on. Cook in an oven at 43 degrees celsius for one hour. Scoop the salmon out, flake using delicate hands, and set aside.
3 In a saucepan, heat oil and add mustard seeds and curry leaves. Add finely chopped ginger and garlic and sauté. Add onion and turmeric. Then add the tomato paste, chilli powder, cumin and coriander powder, and sauté. 4 Add coconut milk, preferably from the salmon, sugar, salt and cook until the mixture reduces. Set aside.
5 For the velute, in a saucepan add butter and sauté chopped shallots. Add turmeric powder, cumin and coriander powder and pour the coconut milk from the salmon. 6 Pour in the cornflour dissolved in cold water. Once it thickens take it off the heat and strain. 7 In a hot pan, heat oil until smoking and deep fry wild rice. 8 In a deep dish, place flaked salmon, pour velute around the salmon and add a dollop of caramelised onion puree on top. Garnish with puffed wild rice.