Salmon Skewers on Curry Coconut Foam
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g salmon fillet (s) (skinless center)
- 1 bunch spring onion (s)
- 0.5 ½ pineapple (approx. 600 - 700 g)
- 3 large banana (s)
- 1 lime (s), the juice it
- Salt and pepper, whiter
- 1 small apple
- 5 kaffir lime leaves
- 5 tablespoon butter
- 1 teaspoon curry paste, yellow
- 0.5 teaspoon ½ turmeric or curry powder
- 400 ml coconut milk from a can
- 300 ml fish stock
- 3 tablespoon fish sauce
- 350 g basmati or frarant rice
- Water (salt water)
Print Recipe
Pin Recipe Instructions
- Rinse the salmon fillet (possibly also frozen) with cold water, pat dry and cut into approx. 3 cm cubes. Wash and dry the spring onions and cut into 4 cm long pieces. Peel the pineapple, cut out the stalk and cut into cubes. Peel the bananas and cut into slices approx. 2 cm thick.
- Place the salmon pieces, spring onions, half of the pineapple cubes and three quarters of the banana slices alternately on 8 long wooden skewers, drizzle with the lime juice, season with salt and pepper. Then chill.
- Peel and dice the apple, remove the core. Wash the lime leaves (I buy them from our Thai restaurant) and cut into fine strips. Heat 2 tablespoon butter in a saucepan. Sweat lime leaves, curry paste and turmeric in it (be careful not to get too hot, otherwise the turmeric and curry paste will be bitter) and add the fish sauce, add the apple, the rest of the pineapple and banana, add coconut milk and the fish stock. Simmer for 20-25 minutes at medium temperature. Cook the rice in salted water as usual.
- Heat the remaining butter in a pan and fry the skewers all around for 4 - 5 minutes. Then cover and keep warm. Puree the sauce until foamy, season with salt and serve with rice and skewers. A great fruity dish that we now count to one of our favorites!
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