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.

Roasted Lamb with Currynaise Sauce

Serves 6 persons

This is what you need: 

1 Lamb leg
Cp44 Curry Powder

Currynaise Sauce (Similar to Bearnaise sauce, just with curry taste)

1/2 dl Lemon juice
1/2 dl water
6 Egg yolks
400 g clarified butter
1 tbsp Cp44 Curry Powder
Salt, sugar

400 g Parsley Root
16 Cherry tomatoes
2 whole garlic

This is what you do: 

Start by filling the Lamb leg with dill, salt and curry powder. Roast it in an hot oven for around 50 minutes or until the core temperature is around 56 degrees.

Add the veggies the last half hour. Tossed in a good oil and salt.

Currynaise Sauce: 

Start by melting the butter in a pot. Add the lemon juice, water and egg yolks to another pot.
Give a very good whisk with low heat. Don't let it boil. When the eggs are fluffy, start to add the melted butter little by little. Again - don't let it boil. Then add the curry powder and some salt and sugar to balance the taste.

Serve as on the picture.