Chinese cabbage and salmon with coconut milk

07964 SALMON CHINESE CABBAGE and COCONUT MILK INGREDIENTS for 4 PEOPLE 4 potatoes (500 g total), Chinese cabbage, 4 2 garlic cloves, 400 g coconut milk 2 small chilies, 4 bay leaves, 2 teaspoons of curry, 4 salmon fillets from 200 g each, salt.

Rinse the potatoes, Cook for 25 minutes, peel them and divide them into 4 lengthwise.

Chinese cabbage cut into 4 parts, wash them and cut them into thick slices.

Peel the garlic cloves.

In a saucepan pour the coconut milk, 10 cl of water, Chiles, Bay leaves, curry, garlic pressed and 1/2 teaspoon salt.

Bring to a boil and plunge the sliced cabbage.

Simmer for 5 minutes over medium heat: the cabbage should remain slightly crisp; Add the potatoes, stir and let simmer for 2 minutes over medium heat.

Remove the vegetables with a ladle and keep them warm.

Strain the cooking sauce, place back in the saucepan and soak the salmon fillets, bring slowly to a boil, for 8 minutes, then drain the fish.

Pour the vegetables into dishes, sprinkle over salmon fillets, nappate with the sauce and serve immediately.