My Mother'S Curried Salmon
|White wine/Water / half and half||625 Milliliter|
|Long grain rice||250 Milliliter (1 Cup)|
|Fresh salmon||2 Pound (1 Kilogram)|
|Butter||50 Milliliter (3 Tablespoon)|
|Flour||50 Milliliter (3 Tablespoon)|
|Milk||250 Milliliter (1 Cup)|
|Light cream||125 Milliliter (1/2 Cup)|
|Egg yolks||3 , lightly beaten|
1.Take a 12 cup (3 L) dish; put white wine or water or half and half in it and heat to boiling for 4 minutes at HIGH with the lid on.
2.Put salt, bay leaves and rice and mix well.
3.Cook the ingredients at MEDIUM HIGH for 15- 18 minutes after covering.
4.Once done, take the dish out, mix it well and leave for 10 minutes.
5.Heat 2 tablespoons of butter at HIGH for 2 minutes and put it in the curry.
6.Make 4 thick steaks of the fish or let it be one piece; roll the piece or steaks in hot curry.
7.Cook the rolls at MEDIUM HIGH for 6-8 minutes until the fish starts chipping.
8.Put the fish aside.
9.In a bowl or measuring cup, heat 3 tables poons butter for 1 minute at HIGH.
10.Stir in flour.
11.Put milk and cream and heat for 4-5 minutes at HIGH.
12.Stir two times while heating.
13.Whisk the yolks and blend with 1/2 cup hot sauce.
14.Once done, put the rest of the sauce.
15.Blend and heat for 2 minutes at MEDIUM.
16.Add salt and pepper as per taste.
17.Put the fish over the rice and top it with hot sauce and serve.