Are you in the mood to cook some exotic fish dishes at home? Here is the recipe of olive crusted salmon served along with tandoori fruits.
Ingredients
180- 200gm Norwegian salmon
5 gm Basil
20 gm Butter Unsalted
15 gm Pommace Olive oil
20 gm Pineapple
20 gm Green Apple
20 gm Plum
20 gm Pears
20 gm Musk Melon
20 gm Guava
15 gm Yoghurt Marination (Tandoor)
10 gm Garlic
10 gm Mint
25 gm Raw mango
20 gm White Vinegar
3 gm Star Anise
3 gm Cinnamon
15 gm Salt
10 gm Pepper
10 gm Mustard Dijon
1 gm Lemon
10 gm Parsley
Preparation
Marinate the salmon with olive oil, salt, pepper and lemon juice
Marinate the above-mentioned fruits in tandoori marination and keep it for 15 minutes and cook it in tandoor to get a nice smoky flavour.
Finely chop Kalamata olives and dehydrate it in a dehydrator or simply put it under a heat treatment so that the moisture evaporates. Once dried, add some finely chopped parsley and keep it aside.
Take hung curd and add some garlic juice, cream, mint powder, salt, white/black pepper and olive oil and check the seasoning.
For pickled mango, make a pickling solution with equal parts of sugar and salt, vinegar and some spices like cinnamon and star anise for flavour and once it comes to a boil, take it off the flame and add the juliennes of raw mango and all it to soak in flavours.
Cook the salmon from one side over a non-stick pan with olive oil till the desired doneness. Once cooked, apply the mustard paste on top and pour the crust made with dehydrated Kalamata olives and parsley on top so that it sticks.
Place it on the plate and let the inner chef in you come out with an amazing presentation with the above components.