Ingredients
Salmon
600g salmon filet
Passion fruit sauce
4 passion fruits
0.2l white wine
1 tbsp honey, mild
1 tbsp soy sauce or oyster sauce
1 tsp cornstarch
1 lime
150g leeks, halved, washed and finely chopped
Pinch of sea salt
Freshly ground pepper
A little butter or canola oil
Peas and spinach
500g frozen peas,
200g spinach, washed,
1 tsp sugar
Pinch of sea salt
nutmeg
1 tbsp butter
Couscous
200g couscous
2TL cardamom, ground (or alternatively curry)
Some sea salt
1 chilli pepper, chopped
Method
Cut the salmon filet into 4 equal sized portions. Halve the passion fruit, scrape out the pulp, including seeds, with a spoon and mix it with white wine, honey, soy sauce and cornstarch in a saucepan and bring to a boil. Then boil down to about half on medium heat. Season the leeks with salt and pepper and sauté colourless in some fat. Then deglaze with the passion fruit reduction and set aside. Season with lime juice, sea salt and pepper. Prepare the couscous according to package recommendation. Then add spices and break up with a fork. In a pan, caramelise the sugar on high heat, add the peas and season with salt. Cover and cook for about 5 minutes, then add the spinach. Season with salt, nutmeg and butter. Heat a non-stick skillet, place in the salmon and season with salt and pepper. Roast on both sides.
Presentation
Arrange the peas, spinach and couscous on warmed plates. Place the salmon on the plate and coat with passion fruit sauce.
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