Il y a quelques temps je vous avais présenté une recette trouvée sur le site de C à vous, l'émission de France 5.
- 4 pavés de saumon sans peau
- 1 belle carotte
- 1 courgette
- Un beau morceau de céleri rave (1/6)
- coriandre fraîche
- cerfeuil frais (facultatif)
- Curry en poudre
- Crème fraîche épaisse
- 240g de soba (au thé vert si vous voulez)
- 1/2 botte de radis
- Huile de sésame
- Gingembre râpé
- 1 grosse c. à s. de soja sucré
- Graines de sésame grillées
A few weeks ago, I posted a recipe from a French TV programm called C à vous. I found many other recipes and some of them became favourite at our house.
This recipe, for example, was a big hit with my father so I cooked it again for my mum and she loved it as well.
I often make vegetables tagliatelles with zucchinis or carrots, but I had never tried with celeriac because I wasn't sure it was possible with its round shape.
In fact, it really worthes it, the celeriac loses its slightly hot taste that some of you don't appreciate, and becomes more tender than when cooked otherwise.
You'll need a bamboo steaming basket for this recipe, or rather two baskets if you want everyone to be served at the same time.
In the original recipe, salmon and vegetables were put together in a plastic bag and them in the steaming basket, but I prefered to arrange everything directly in the basket for steaming.
Steamed salmon with curry, vegetable tagliatelles and soba noodles
Don't be affraid by the very long list of ingredients required, just try it and you'll want to make it again..
makes 4 servings, adapted from here
- 4 salmon fillets, skin removed
- 1 big carrot
- 1 zucchini
- a big piece of celeriac (1/6)
- fresh coriander
- fresh chervil (optionnal)
- curry powder
- double cream
- 240g soba noodles (green tea if you wish)
- 1/2 bunch radish
- sesame oil
- grated ginger
- 1 big tablespoon sweet soya sauce
- grilled sesame seeds
With a vegetable peeler, grate thin slices of zucchinis, carrots and celeriac, lenghtwise (for celeriac, cut some pieces and peel on the edge).
Cook them for 2 minutes in boiling salted water and drain (it'll cook futher more in the steaming basket).
In each basket, pour some vegetables tagliatelles, and place salmon fillets in between, season with salt and pepper. Add the remaining vegetables and sprinkle with curry powder. Add a tablespoon of double cream on top (spread it over salmon).
Sprinkle fresh coriander and chervil leaves.
Cook for about 10 minutes on top of a saucepan filled with boiling water, with the bamboo basket well covered with the lid.
In the meantime, wash and slice radishes thinly. Cook soba noodles according to the package instructions, and rinse them with cold water to stop the cooking process.
In a wok or deep pan, add a bit of sesame oil and ginger, cook a bit, then add soba noodles. Pour the soya sauce over, and stir well. Turn off the heat, then add radishes and stir well.