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.
IngredientsRecipe for 4 persons
For the jasmine rice
For the salmon roll
For the sauce
- Vegetable oil
- Salt and pepper
Preparation time: 30.00 min
Preheat your four at 257.00 °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 preparationIn 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 serveIn 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.
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