Salmon red curry with thai basil alioli and yellow curry yogurt sauce
By Greg LouraichiIngredients
120 GR SALMON
RED CURRY
30 GR LEMONGRASS
30GR DRY CHILI
20 GR LEMON LEAF
20 GR FRESH CORIANDER
40 GR GARLIC
10 GR SALT
5O GR FRESH CHILI
5 GR CUMIN
5 GR WHITE PEPPER
100 GR SHALLOT
10 GR CORIANDER SEED
10 GR SUGAR
50 GR FISH SAUCE
THAI BASIL OIL
20 GR BASIL
20 GR SPINACH
40 GR OLIVE OIL
AIOLI
1 PC EGG YOLK
15 GR MUSTARD
120 GR OIL
10 GR CHOP GARLIC
MIX
10 GR GINGER
15 GR LEMONGRASS
10 GR GARLIC
10 GR LEMON LEAF
LEMON ZEST
SALT
WHITE PEPPER
70 GR OLIVE OIL
YOGURT YELLOW CURRY
100 GR YOGURT
50 GR YELLOW CURRY PASTE
120 GR SALMON
SLICE THE SALMON IN 6 PCS( IN THE LENGTH)
RED CURRY
PUT ALL THE INGREDIENT INSIDE THE BLENDER
TAKE THE SALMON AND COAT THE MARINATE ONLY ONE FACE
KEEP IT 1 NIGHT IN REFRIGERATOR
THE DAY AFTER, CLEAN AND ROLL THE SALMON
KEEP IN REFRIGERATOR
THAI BASIL OIL
POACHED THE SPINACH AND BASIL FOR 1 MIN
PUT ON ICE AND EXTRACT THE WATER
TAKE THE BLENDER PUT ALL THE INGREDIENT
STRAIN THE MIX WITH THIN CLOTHE
AIOLI
MIX EGG YOLK WITH MUSTARD
ADD THE OIL SLOWLY BY SLOWLY
THE TEXTURE SHOULD BE THICK
ADD THE CHOP GARLIC ,SALT AND WHITE PEPPER
STRAIN THE AIOLI
MIX
PUT ALL THE INGREDIENT IN THE BLENDER
MAKE SURE THE MIX IS VERY SMOOTH
ADD AIOLI INSIDE AND SOME BASIL THAI OIL
YOGURT YELLOW CURRY
MIX THE ONGREDIENT TOGETHER
PRESENTATION
TAKE PLATE ,ADD THE AIOLI MIX ON IT
PUT SALMON ROLL ON THE TOP OF THE AIOLI
PUT THE YOGURT YWLLOW CURRY AROUN WITH TOUCH OG BASIL THAI OIL
DECORATION:YOU CAN USE INK TUILE AND PINK FLOWER AROUND
