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| 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.
