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
Salt
Lemon Zest

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

Veggies:
2 Leeks
8 Plum tomatoes
100 g Green Peas
Dill

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
Dill
Cp44 Curry Powder
Salt

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

Veggies:
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.


 




Meatballs in Curry sauce (Danish Style vers.2014)

Serves 4 people


















You will need:


Meatballs:

500 g Chopped meat (Pork or Veal)
2 Eggs
70 g White Flour
70 g Milk
1/2 tsp Salt
1 Onion
1 L Water or stock

Curry Sauce:

100 g butter
6 tbs White flour
1 Onion
1 Garlic clove
1 Ginger (same size as a garlic clove)
2 tbs Curry Powder Cp44 (or a bit more)
1 L Water or stock (from the meat balls)
Sugar & salt

Garnish: 

200 g Bacon (Cut in dice)
200 g Mushrooms (Shiitake cleaned and cut in half)
1 apple (Finely diced)
Cress

This is what you do:


Start with mixing all the ingredients for the meat balls. Shape the meat into balls and add them to a pot of boiling water or stock. Let them simmer for around 10 minutes.

Melt the butter in a pot and add finely chopped garlic and ginger. Add the curry powder and heat a bit. Add the flour and stir. Then add 1 L of the stock from the meat balls. Stir and let it boil for 5 minutes. Add a bit more stock if the sauce is too thick.
Add sugar and salt according to taste.

Fry the bacon on a skillet to crisp. Take them of and add the mushrooms. The skillet must be very hot.

Serve as on the picture with rice.