Description
The taste of salmon magic, and here the sweetness of successfully shaded acid white wine. (The salmon here can be replaced by trout, tuna)
Ingredients
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Salmon
800 g
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The Apium graveolens Dulce
3 piece
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Dry white wine
100 g
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Butter
30 g
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Vegetable oil
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Sugar
1 tsp
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Soy sauce
3 Tbsp
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Salt
Cooking
The celery boil in salt water for 3 minutes, cooling under the shower, cut into pieces 2-3 cm
Clean salmon of skin and bones.
Cut into slices with a thickness of 4 cm.
Prepare marinade: melted butter, mix with wine, soy sauce, sugar. Pour this marinade the salmon and celery and leave for 1 hour in the refrigerator.
Thread the pieces of salmon and celery on skewers, put on a hot oiled baking sheet. Roast in the oven for 10 -12 minutes, turning frequently and basting with marinade.
Make sure that the pieces are not dry! Or on the coals for 10 minutes on the coals the pieces become brown. When serving, remove from the skewers (but I like everything on skewers and I left them) .
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