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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: 30.00 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 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.

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