ingredients

4 small salmon steaks
3 dl thick, unsweetened coconut milk
2 oranges
1 lemon
1 tbsp. to s. curry
1 pinch of ground cardamom
4 stars of badiane (star anise)
1 tbsp. to s. chopped mint
2 1 tbsp. to s. olive oil

Steps

Step 1

Squeeze the juice of 1 orange and lemon ; mix them with a fork in a salad bowl with 2 tbsp. of oil, curry, cardamom, 1 pinch of salt. Pour on the salmon , then let marinate 30 minutes in the refrigerator. Cut 4 slices of orange for the decor.

2nd step

Drain, keep the marinade aside. Fry the pans in the pan with 1 tbsp. oil, 30 s per side on high heat.

Step 3

Preheat the oven to 200 ° C (item 6). Divide in the minicocottes the marinade then the coconut milk; put the pavers, salt little, add star anise, slices of orange and mint. Close. Bake 12-15 min approx.

tips

Variant:
Burbot can replace salmon
A dash of soy sauce can be substituted for the fine salt of the marinade.

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