| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Grains |
Thai |
Ross, In, Thailand |
1 |
servings |
INGREDIENTS
| 1 |
|
Fillet sugar cured salmon |
| 1 |
lg |
Sweet potato |
| 2 |
|
Shallots |
| 1 |
tb |
Cream |
| 2 |
tb |
Butter |
| 250 |
ml |
Sweet white wine |
| 1 |
tb |
Vegetable stock |
|
|
Oil for frying |
|
|
Coriander seeds |
|
|
Dill |
INSTRUCTIONS
Cut thick tranches of salmon and dry fry or griddle until browned but not
cooked all the way through. Fry the shallots in the butter until softened
and add the sauternes. Boil until 1/5 remains, add the stock and mix well.
Strain and whisk in the cream. Shred and deep fry the potato and serve the
salmon garnished with the potato shreds and dill.
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