Melanzani in Coconut Milk with Fried Salmon

Melanzani cut into 0, 5 cm slices, season with salt and boil for half an hour. Dry with kitchen roll to remove the liquid. Sprinkle turmeric over the melanzani. Fry the melanzani in oil on both sides, then drain on kitchen roll. In a frying pan, sauté finely chopped onion and garlic cut into flakes until translucent. Add the chopped chili peppers and cilantro and sauté briefly. Extinguish with balsamic vinegar vinegar, add the coconut milk flat and let it bubble up. Add the melanzani and infuse for 2-3 min.

Acidify salmon fillets with fruit vinegar, infuse for 30 min, season with salt and sear briefly on both sides in oil.

Heat oil in a saucepan, fry long grain rice briefly and season with salt. Add the double mass of water and gently roll until the long grain rice is soft.

Arrange the melanzani in coconut milk with fried salmon and basmati rice on plates.

racy white wine

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