Ingredients

The following ingredients have 4 Servings
  • small, fresh Pineapple
  • 1 small Apple
  • 1 Banana
  • 1 onion
  • 1 Tbsp clarified butter
  • 1 Tbsp Curry powder
  • 1 tsp Turmeric
  • 4 Tbsps Coconut milk (tinned, unsweetened)
  • 2 cups chicken stock (instant)
  • 1 cup milk
  • 1.75 cups green Asparagus (spears)
  • 1.75 cups white Asparagus (spears)
  • 1 red chili pepper
  • 11 ozs Salmon fillet
  • salt
  • 1 tsp lemon juice
  • 2 Tbsps clarified butter
  • parsley (to garnish)

Instruction

  • Remove the skin from the pineapple and peel the apple and the banana. Cut into fine slices or small pieces.
  • Peel the onion and dice finely.
  • Heat the clarified butter, add the onion and sweat until soft. Sprinkle the curry powder and turmeric over the onion and allow it to absorb the flavour.
  • Add the fruit to the onion and heat quickly. Add the coconut milk, stock and milk and bring to the boil.
  • Remove from the heat and puree using a hand blender. If desired pour through a sieve and season to taste.
  • Wash the asparagus spears and cook in boiling salt water until al dente. Drain and leave to dry.
  • Wash the chili pepper and cut into rings.
  • Cut the salmon into bite-sized pieces, drizzle with lemon juice and season with salt.
  • Heat the clarified butter in a non-stick pan and quickly fry the salmon on both sides at a very high temperature. Keep the fish warm and quickly fry the asparagus in the same pan.
  • Serve the hot soup in small bowls, add the salmon and the asparagus and sprinkle the chili rings over the top. Garnish with parsley.