For 6 persons. Preparation 10 mins. Cooking 25 mins.
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.
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 !
> This dish goes perfectly with Basmati rice covered with cooking broth.
Enjoy your food !