Description
Fragrant mushroom sauce, soy sauce, and tender green crust on the fillet - what could be more delicious for a holiday dinner!
Ingredients
-
Sauce
100 ml
-
Bread
50 g
-
Almonds
20 g
-
Salmon
2 piece
-
Parsley
20 g
-
Cilantro
20 g
-
Chicken egg
0.5 piece
-
Butter
100 g
-
Parmesan
50 g
-
Mushrooms
100 g
-
Bow white
2 piece
-
Olive oil
20 g
-
Black pepper
-
Salt
Cooking
To prepare the fillets is to cut the edges, giving the shape of the block.
For the green shell to grind in a blender almonds, bread crumbs, cheese, parsley leaves and cilantro.
In the resulting mass add the butter at room temperature, a pinch of salt, half a lightly beaten egg and mix again until smooth.
The resulting paste roll out with a rolling pin between two sheets of baking paper (cling film) to a thickness of about 2-3 mm, send in the freezer.
Filet pour soy sauce for sushi and sashimi TM Kikkoman, marinate for about an hour.
Heat the clarified butter in a pan and fry it fillet of salmon (pre-soaked remains of the sauce with a napkin) for a minute on each side. The remaining after frying fish pan with ghee, fry mushrooms for decoration, sprinkle them with lemon juice.
For the sauce, heat the olive oil in a frying pan and fry until soft finely chopped onion, then add sliced mushrooms. When the mushrooms will give the juice, pour soy sauce to taste and boil down to syrup. You can blend it.
Preheat the oven to 180 degrees. Remove from the refrigerator frozen green paste, cut it into rectangles the size salmon fillet. Cover each piece of fish green layer: remove the strip of paper (film) on one side of the rectangle, put it on a piece of fish, carefully remove the paper (film) from the other side.
Send the salmon in the preheated oven for five to seven minutes. Spoon into each plate a piece of fish, add fried mushroom sauce, if desired, sprinkle with fresh herbs.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.