Curry Soup with Shellfish, Apple & Dill

Serves 3-4 people

This is what you need: 

1 Onion
1 Garlic Clove
1 Apple
2 tbsp Cp44 Curry Powder
1 tbsp Flour
1 L Shellfish Bouillon
1 dl Cooking Cream
200 g Crayfish - Cooked (Or other type of Shellfish.)
Sugar, Salt and Lemon Juice to adjust the taste.

This is what you do: 

Chop the onion, garlic and half of the apple into dices. 
Heat the oil in a pot and sauté the mix until the onions are clear. Add the curry powder and roast lightly. Add the flour and agitate. Then add the bouillon and the cream. Whisk thoroughly and let the soup boil 5 minutes. 
Adjust the taste with sugar, salt and lemon juice and maybe some more curry powder according to taste. 

Serve the soup with the rest of the apple in fine dices, crayfish and dill. 

Great Taste Award 2015

Fantastic News✨ Cp44 have received a Great Taste Award in UK. With the words: "A gloriously aromatic mix with notable complexity even raw" 
Thank you very much!

Crispy Salmon - Lemon Curry Sauce

Serves 4 persons

This is what you need: 

Crispy salmon:
4 pieces of Salmon with the skin and no bone
Lemon Zest

Lemon Curry Sauce:
1 Lemon
200 g Butter
2 tsp Cp44 - Curry Powder
1 tbsp Sugar

2 Leeks
8 Plum tomatoes
100 g Green Peas

This is what you do: 

Clean the vegetables and cut the leeks into chunks, take out the peas from the pod and half the tomatoes.

Fry the salmon crispy on the skin on a frying pan. Turn it when it is nearly finished. Salmon is best enjoyed medium.

While the Salmon is frying make the sauce. Add the lemon juice (1dl) to a small pot. Whisk in the cold butter - a little at the time - After the butter has dissolved, don't let it boil. Just keep it warm.

When the salmon is finished take them aside and use the pan to stir fry the vegetables gently.
Serve with bread or rice.