* 4 salmon steaks
* Basil paste 20 g
* Salt and pepper
* Jasmine rice 250 g
* Saffron 2 g
* Onion 100 g
* Vegetable stock 375 ml
* Fresh basil leaves 30 g
* Shrimp tails 130 g
* Tomato purée 50 ml
* Oyster sauce 120 ml
* Balsamic cream 30 ml
* Fish sauce 40 ml
* Basil oil 30 ml
Smear the salmon with the basil paste, season with salt, lightly sprinkle with lemon and grill in olive oil for a maximum of 3 minutes each side.
Sauté the onion in butter until transparent and sprinkle on the saffron.
Add the jasmine rice and pour over the vegetable stock, cooking gently for 20 minutes until the rice has absorbed all the liquid.
Allow to stand with the lid on for another 10 minutes.
Throw the basil leaves into hot oil for 10 seconds, remove and immediately place on paper towels.
Sauté the shrimps in olive oil.
Add the finely chopped onion and sauté until golden.
Add the tomato purée, oyster sauce, fish sauce and balsamic cream and cook gently.
After half an hour blend and pass through a fine sieve.