Salmon in curry-tomato broth
Salmon in curry-tomato broth (4 portions)
- 750 g tomatoes in chunky dices
- 1 clove of garlic
- 4 fresh salmon filets taken from centre part 150 g each
- Byodo Atlantic Sea Salt, fine-grained
- freshly crushed black pepper
- 1 tbsp butter
- 1 tbsp Byodo Almond Oil, cold pressed
- 1 tbsp curry mild
- 300 ml vegetable stock
- 3 tbsp Byodo Olive Oil, extra virgin, fruttato, Italy
- 750 g chard, washed and cut into fine strips
- 250 g Byodo Pasta Superiore Tagliatelle, semolina
- fresh basil leaves
- 2 tbsp Byodo Pesto Arrabiata
Finely puree tomatoes, garlic and curry in a blender and season with salt. Put mixture in cloth strainer and knot it. Tie cloth to fridge grid and place bowl directly under. Leave to drain for approx. 8 hours.
Slowly heat tomato broth and season with salt and pepper. Season salmon steaks on both sides with salt and pepper. Heat butter and almond oil and brown fish filets skin-side up. Turn filets after 3 min and cook for further 3 min. Then take off oven and leave for a short while.
Boil 300 ml vegetabel stock and add olive oil and chard. Season with salt and pepper. Cover and cook for 3-4 min. Sieve and keep warm.
Boil tagliatelle in salted water until "al-dente". Place 2 tbsp of chard in plate centre. Place salmon filet on it, add a forkful of pasta and pour tomato broth around it. Garnish with basil leaves and pesto.