| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Fruits, Meats, Grains, Eggs | Seafood | 1 | Servings | |
INGREDIENTS
| 300 | ml | Light Fruity Curry Sauce Made With: |
| 100 | g | Butter |
| 1/2 | sm | Onion; Chopped |
| 50 | g | Flour |
| 50 | g | Curry Powder |
| 1 | ts | Tomato Puree |
| 150 | ml | Chicken Stock |
| A Little Chopped Apple | ||
| 15 | g | Raisins |
| 125 | g | Long Grain Rice |
| 350 | g | Fresh Salmon; Cubed |
| 3 | Eggs; Boiled And Sliced | |
| Salt | ||
| Freshly Milled Pepper |
INSTRUCTIONS
Make the sauce by belting butter in a pan. Gently fry the onion then mix in flour and curry powder. Add tomato puree, cook for 10 minutes, then gradually add chicken stock to make a smooth sauce. Add remaining ingredients, bring to the boil and simmer gently for 30 minutes. Cook the rice. Poach the salmon. Heat the sauce. Place the rice in a serving dish. Mix together the sauce and the salmon. Pour the mixture over the rice and garnish with four slices of boiled egg per portion. Posted to EAT-L Digest 06 Aug 96 Date: Wed, 7 Aug 1996 13:03:20 EDT From: erika metzieder <100627.3022@COMPUSERVE.COM> NOTES : By Adam Standen, Simpson's Master Cook
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