- 600 grams of Chilean salmon fillet
- 200 grams of small shrimp tails, peeled and deveined
- 200 grams of cashew nuts
- 1 tsp grated ginger
- 240 cc of coconut milk
- 1 fine chopped onion
- ½ cup dendé oil
- Salt and pepper to taste
- 1 french bread without crust
- 1 cup chopped fresh coriander
Cut the bread into slices and soak them in the coconut milk, until they soften.
Crumble the salmon fillet or chop very thinly.
In a food processor, finely grind the onion and chestnuts, add salt and pepper, ginger, and the milk-soaked bread slices (with all the liquid).
Put the mixture in a large pot, combine the chopped salmon and shrimp and simmer for 10 minutes, adding the coconut milk, until it has a smooth purée consistency. Then add the dendé oil and 2 tablespoons of chopped fresh coriander.
Boil for 3 to 5 more minutes and serve in individual bowls, sprinkled with more chopped fresh coriander
Salmon fillets with dill and honey and mustard sauce. (6 to 8 portions)8 portions