Norwegian Poached Salmon Tower on Cream Curry by Chef Ricky

Taken from Astroview October 2011

Ingredients:

• 120gm salmon, cut into 3 equal sizes
• 50gm spinach, cooked
• 10gm onions, cooked
• 40gm asparagus
• 25gm leek
• 20gm celery
• 20gm carrots
• 500ml hot water
• 1 lemon wedge
• 5 cherry tomatoes

Ingredients for curry sauce:

• 10gm curry powder
• 30gm onions
• 10gm ginger
• 1 cinnamon stick
• 200ml cream

Method:

1. Bring hot water to a boil and throw in celery, onion, carrots, leek and basil
2. Add salmon into the water and poach
3. Once cooked, sandwich the salmon with layers of spinach and onion, and decorate with grilled asparagus and tomatoes. Place the lemon wedge on the salmon tower
4. For the sauce, saute onions, ginger, cinnamon and curry powder, adding cream to thicken. Drizzle generously before serving