Before joining the Mandarin Oriental in February, chef Patrick Fournes spent four years at The Dorchester in London. The Frenchman is responsible for 35 staff at the Mandarin and his duties include overseeing the Clipper Lounge, and the cafe which opened last month. Tandoori-spiced Salmon With Cucumber Salad And Tomato Relish 170g Scottish or Norwegian salmon escalope, 80g natural yoghurt, pinch curry, ginger and orange powder, finely chopped clove of garlic, salt to taste, 1 tbs vegetable oil, 1-2 kg diced tomatoes, 100 ml white vinegar, 50g white sugar, 50g chopped red chillies, juice from one lime, chopped coriander to taste, 50g basmati rice, 50g sultanas, 20g cashew nuts, pinch lemon powder, 10g butter, cinnamon stick, 1/4 bayleaf, 100g cucumber, four mint leaves, coriander seeds to taste Mix 50g of yoghurt, curry, ginger and orange powder, garlic and a little salt. Leave the marinade in a refrigerator overnight. Brush the salmon escalope on both sides with marinade. Boil vinegar and sugar, cool down. Add the chillis, tomatoes, some salt, lime juice and some chopped coriander, season to taste. In a hot pan, melt the butter, sweat the lemon powder with cinnamon stick and bayleaf for a minute. Add the sultanas, cashew nuts, sweat for another minute. Wash rice twice, coat with butter and add to the pan. Add boiling water and salt. Cook on a stove, covered with a lid for 18 minutes. Correct seasoning. Peel the cucumber, cut in half length-wise, de-seed and salt it. Then slice and mix with remaining yoghurt, chopped mint and coriander seeds from a pepper mill. To finish broil the marinated salmon on a wooden tray for four or five minutes under a salamander. Cook both sides by turning the salmon after about two minutes. Serve with salad, relish and rice.