Salmon Coated with Almonds & Herbs – Adelina
Ingredients for the Fish:
Fresh Salmon cut into cubes of 100 grams each.
Ingredients for the Crust:
- 1/2 a bunch of parsley
- 2 fresh leaves of rosemary
- 2 fresh leaves of thyme
- 80 grams peeled almonds slices
- 2 cups of panko
- 1/2 of 1 hot green chili pepper
- 1 tablespoon of ginger cut into tiny pieces
- 1/2 teaspoon of dry ground coriander
Ingredients for the Sauce:
- Lemon juice from 2 lemons
- 1/2 cup dry white wine
- 1 peeled tomato cut into fine slices
- 2 garlic cloves cut into fine slices
- 80 grams of butter
- Chef’s tip: add 1/2 cup of fish consommé
Preparation of the Crust:
1. Grind together all the fresh herbs with the green pepper – until it is very fine.
2. Add the panko, almonds, ginger, and dry coriander until it turns into a flaky paste.
3. Put in a bowl to dry.
Preparation of Fish:
1. Cover the fish with the coating from all sides.
2. Put on a baking tray (with baking paper).
3. Sprinkle on top coarse salt.
4. Bake for 8-10 min, 200 degrees Celsius.
Preparation of Sauce:
1. Take half of the butter and cook tother with the garlic.
2. Add the lemon juice and the white wine (and the fish consommé).
3. Cook on a low fire until you are left with half of the liquid you started with.
4. Add salt, pepper according to taste.
5. Add the tomato.
6. Add the butter which is left, to thicken the sauce.
7. Bring to a boil and decorate with herbs.
For the finale:
Take the fish out of the oven, cut the fish into 2 cubes of fish, and serve with the sauce decorating the plate alongside the salmon (make sure it doesn’t touch it so that it doesn’t soften the crust).