Coconut Milk Poached Salmon with Spiced Velouté

Coconut Milk Poached Salmon with Spiced Velouté



1 salmon fillet

400 ml coconut milk

1 cinnamon quill

4 green cardamom pods

10 black peppercorns

¼ teaspoon of fenugreek seeds

5 cloves

¼ teaspoon of mustard seeds

¼ teaspoon of cumin seeds

1 tablespoon of oil

6-7 curry leaves

¼ teaspoon of coriander seeds

1 teaspoon wild rice

Oil to deep fry


Caramelised onion puree

1 medium brown onion

3-4 garlic cloves

1 cm piece of ginger

1 tablespoon of tomato paste

1 teaspoon of cumin powder

1 teaspoon of coriander powder

2 tablespoon of coconut milk

2 tablespoon of vegetable oil

½ teaspoon mustard seeds

5-6 curry leaves

¼ teaspoon turmeric powder

½ teaspoon red chilli powder

1 teaspoon of sugar

¼ teaspoon of salt


Coconut Velute:

Coconut milk from the salmon mixture

1 shallot

10 grams butter

¼ teaspoon of salt

¼ teaspoon of turmeric

5 grams corn flour

¼ teaspoon of cumin powder

¼ teaspoon of coriander powder

Heat oil in a small saucepan and add mustard seeds, cumin seeds and curry leaves. Let the mustard seeds pop and then turn the heat off.

In a large saucepan add coconut milk, cinnamon, cardamom, peppercorns, fenugreek seeds, cloves and coriander seeds.

Add the mustard and cumin oil and lower the salmon fillet skin on.

Make sure the salmon is completely covered if not add more coconut milk. Cook in an oven at 43 Deg C or on a stovetop making sure the temperature is maintained at 43 Deg C for 1 hour.

Scoop the salmon out and take the skin off. Flake using delicate hands and set aside.


In a saucepan heat oil and add mustard seeds and curry leave and let them pop.

Add finely chopped ginger and garlic and sauté for 20 seconds.

Add Onion and turmeric and sauté until the onion is translucent.

Then add the tomato paste, chilli powder, cumin and coriander powder and sauté for further 1 minute.

Add coconut milk preferably from the salmon, sugar, salt and cook until the mixture reduces. Make into a puree and pass through a sieve. Set aside.

For the velute, in a saucepan add butter and sauté chopped shallots for 1 minute.

Add turmeric powder, cumin and coriander powder and pour the coconut milk from the salmon.

Bring it to boil and pour in the cornflour dissolved in cold water. Once it thickens take it off the heat and stain through sieve.


In a hot pan heat vegetable oil until smoking and deep fry wild rice until puffed up. Remove from oil and drain on a kitchen towel.


In a deep dish, place flaked salmon, pour velute around the salmon and add a dollop of caramelised onion puree on top.


Garnish with puffed wild rice and serve.

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