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Haiku shrimps stuffed salmon, lemongrass curry, coconut milk jasmine rice.

MAINS, Fish, Seafood & Shellfish

Salmon roll stuffed with a shrimp mousse and served with a cream sauce accompanied with lemongrass and curry, served with jasmine rice with vegetables.

Ingredients

Recipe for 4 persons

For the jasmine rice

4 Nest

Asian style noodles green tea haiku

250 Ml

Coconut milk haiku

250 Ml

Water

1 Unit(s)

Yellow pepper

1 Unit(s)

Red onion

6 Sprig(s)

Parsley

For the salmon roll

4 Unit(s)

Salmon steak

1 Clove(s)

Garlic

2 Unit(s)

Green onion

100 Ml

35% cooking cream

4 Tbsp

Soy sauce

80 Gr

Dijon mustard

15 Ml

Rice vinegar

For the sauce

180 Ml

Spring onion sauce

1 Stick(s)

Lemon grass haiku

5 Ml

Curry

150 Ml

35% cooking cream

Vegetable oil
Salt and pepper

Preparation time: 30 min

Preheat your four at 257 °F

General preparation

Remove the shrimp tails. Cut yellow pepper into small dice. Chop the shallot and the red onion. Slice the lemongrass finely and crush in a mortar. Chop the parsley. Chop green onion. Separate the white from the yolk of the egg to keep only the white. Rinse and drain the jasmine rice.
Preparation of coconut jasmin rice

In a large saucepan, place the rinsed rice, coconut milk HAIKU and water. Bring to a boil and cook covered for about 15 minutes. Set aside covered warm. In nonstick skillet very hot, drop a drizzle of vegetable oil and fry the red onion. Add the yellow pepper. Mix. Stir in rice. Season with salt and pepper. Add the chopped parsley. Keep warm.
Salmon roll preparation

Remove the skin and butterfly the salmon lengthwise. Season with salt and pepper and then roll the salmon into a spiral. Place on a baking sheet lined with parchment paper. Place the shrimp in the bowl of a food processor. Add the garlic, ginger and egg white. Mix to obtain a paste. Then add the green onion and season with salt and pepper. Place 2 tablespoons of filling on each roulade of salmon and bake 10 to 12 minutes.
Curry and lemongrass sauce preparation
In nonstick skillet, drizzle with vegetable oil and fry the shallot . Add the curry and lemongrass and stir. Deglaze with spring onion sauce and reduce by half. Add cream and mix well. Mix with a hand mixer and pass through a sieve.
To serve
In each plate, place a nice portion of rice. Place the stuffed salmon roll on the rice and finish by drizzling some lemongrass and curry sauce.