Delhaize Food Challenge – The Superbowl
Servings Prep Time
2people 30minutes
Cook Time
20minutes
Servings Prep Time
2people 30minutes
Cook Time
20minutes
Ingredients
Instructions
Lentil Curry
  1. Take the Swiss chard and separate the leafs from the stalks.
  2. Cut the leafs into fine slices and put in your bowl.
  3. Cut the stalks, spring onions and the shallot into slices.
  4. In a pot: fry the stalks and the shallots with some oil and butter. Then add the lentils.
  5. Deglaze with vinegar and water and bring to a boil. Reduce the heat, add the coconut milk, curry powder, chilli flakes, salt, pepper and simmer for another 10 minutes until the lentils are done.
Black Tiger Prawns
  1. Wash the tiger prawns, cut the lemon grass into rings.
  2. Put them in a narrow container an fill up with sake. Set aside and let marinade for at least 30 minutes. You can let it marinade also for several hours. Then put it into an air-tight box and let it rest in the fridge.
  3. Heat a pan with a little oil. Filter the prawns out of the marinade (save the marinade for later!).
  4. Fry the prawns for a moment, once they get a little colour use the marinade to deglaze the pan. Let the juices reduce and put into your bowl.
  5. The reduction is used as vinaigrette for the salad. Put as much as you like over it.
Salmon with sesame-chia crust
  1. Roast the sesame in a pan and let cool for a few minutes.
  2. Clean the salmon and dry it. Preheat oven to 180°C.
  3. Put butter, sesame and chia in a small bowl and mix until everything is combined.
  4. Put the salmon skin-side down onto a baking tray and add the crust mix firmly (but with caution) on top of the fish. Then let it bake for around 10 minutes (it depends on how thick or thin your salmon filet is).
Plating the Superbowl
  1. Cut the cabbage into slices and put it with the chard in the bottom of a deep bowl.
  2. On top of that you put half of the lentil curry. Place the salmon on top of the curry.
  3. Around of the salmon you can distribute the prawns. Use the marinade-reduction as sauce/vinaigrette.
  4. Optional: sprinkle sliced spring onions and cocunut chips over the bowl.