Beef fillet with Thai curry
Standard
Serve hot
Fiori Scampi Coco Curry
Standard
Serve hot
Print recipe
Ingredients
- Fiori Scampi all'Aglio e Limone (ref. D22) - 3 pcs.
- Thai Curry (ref. H39) - 60 g
- Carrots - 2 pcs.
- Cucumber (small) - 1 pc.
- Shallots - 2 pcs.
- Daikon (small) - 1 pc.
- Nuoc-mâm (fish sauce) - 2 tbsp (30 g)
- Fine sugar - 50 g
- White vinegar - 1,5 tbsp (22 g)
- Sweet & sour sauce - 15 g
- Sambal Oelek - 15 g
- Water - 200 ml
- Salt - 5g
- Coriander - 1 stengel
- Sesam seeds - 1 pinch
Preperation
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Ingredients
- Fiori Scampi all'Aglio e Limone (ref. D22) - 3 pcs.
- Thai Curry (ref. H39) - 60 g
- Carrots - 2 pcs.
- Cucumber (small) - 1 pc.
- Shallots - 2 pcs.
- Daikon (small) - 1 pc.
- Nuoc-mâm (fish sauce) - 2 tbsp (30 g)
- Fine sugar - 50 g
- White vinegar - 1,5 tbsp (22 g)
- Sweet & sour sauce - 15 g
- Sambal Oelek - 15 g
- Water - 200 ml
- Salt - 5g
- Coriander - 1 stengel
- Sesam seeds - 1 pinch
Fiori Scampi Coco Curry
Preperation
Peel and cut the vegetables into julienne (remove the heart of the cucumber). Mince the shallots.
Bring the water to a boil with the shallots, white vinegar, salt, sweet and sour sauce, sambal oelek, nuoc-mâm and sugar. Remove from the heat when the sugar is dissolved. Taste the brine and adjust the seasoning if necessary. Put the vegetables and the brine in a jar and let cool down.
Reheat the Thai Curry sauce according to the instructions on the packaging. Heat the fioris in lightly salted boiling water for 5 minutes (or in a steam oven) and drain them.
Cover the bottom of a plate with sauce and arrange the fiori nicely on top. Garnish with the marinated vegetables and garnish with a few coriander leaves and sesame seeds.