Salmon stew with 7 flavors

For 6 persons. Preparation 10 mins. Cooking 25 mins.

. Spices

3 Juniper Berries .

2 Star anise .

3 Green Cardamom .

1 pinch of Mustard Seeds .

1 tsp Turmeric .

1 pinch of dill

1 pinch of Uganda Vanilla pod.

. Ingredients

800 g of salmon steak.

2 small yellow lemons.

30 cl of liquid cream.

1 egg yolk and 75 cl of vegetable stock.

1 large Onion.

> In a casserole or large saucepan, bring the broth to a boil and add the vanilla, juniper berries, star anise, green cardamom cut in half and turmeric. Simmer over low heat for 20 minutes for a good infusion of flavors.

Then remove using a colander from a colander, the juniper berries, the star anise, the green cardamom pods and the vanilla

> Meanwhile, remove the skin from the salmon steaks if you have not already done so and cut them into 2 cm cubes. Then put them in the fridge.

> In a bowl, mix the egg yolk with the fresh cream, add the lemon juice.

Pour the mixture into the still hot broth, whisking for 1 to 2 minutes.

> Immerse the salmon in the casserole. Let cook for 5 minutes over low heat.

Add dill when serving.

It's ready !

For seasoning we recommend Uyuni Desert Salt and a spin of our Kampot White Pepper .

> This dish goes perfectly with Basmati rice covered with cooking broth.

Enjoy your food !

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