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Norwegian Crispy Salmon With 'Nuoc Mam', Fleur De Sel And Passionfruit In Pumpkin Garden

Western.Chefs's picture
Ingredients
  Salmon 520 Gram
  Rice paper sheets 8
  Sauce  
  Passionfruit 8
  Butter 1 Tablespoon
  Pumpkin 1 1⁄5 Kilogram
  Pumpkin stalk 800 Gram
  Olive oil 1 Tablespoon
  Salt To Taste
  Pepper To Taste
  Nuoc mam 1⁄4 Cup (4 tbs)
  Fleur de sel 1⁄4 Cup (4 tbs)
  Crushed pepper To Taste
Directions

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

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Canadian
Course: 
Main Dish
Method: 
Blanching
Ingredient: 
Pumpkin
Interest: 
Healthy

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