Norwegian Crispy Salmon With 'Nuoc Mam', Fleur De Sel And Passionfruit In Pumpkin Garden
|Rice paper sheets||8|
|Pumpkin||1 1⁄5 Kilogram|
|Pumpkin stalk||800 Gram|
|Olive oil||1 Tablespoon|
|Nuoc mam||1⁄4 Cup (4 tbs)|
|Fleur de sel||1⁄4 Cup (4 tbs)|
|Crushed pepper||To Taste|
Cut salmon fillet lengthwise in slices ot about 10 - 12cm.
Add the salt and pepper and then roll in the rice paper (use 2 sheets to lengthen it).
Pan-fry in olive oil until salmon is medium rare and the rice paper is crispy.
Boil 600g of the pumpkin, then mash.
Dice the remaining pumpkin and saute in butter with flour, salt and pepper.
Blanch the pumpkin stalks and then saute with crushed garlic, salt and pepper until crispy.
Sauce Melt butter with passionfruit juic