Side Pannel
Pan-Fried Salmon Steak with Peppercorn Sauce And Potato Net
Pan-Fried Salmon Steak with Peppercorn Sauce And Potato Net
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 4 Steaks; (about 180 g each)
- ; salmon or (any
- ; local fish)
- 15 g Lemon rind; grated
- 15 g Orange rind; grated
- Salt to taste
- Oil for frying
Directions
FOR THE PEPPER SAUCE
1 tb Black peppercorns; (15 g)
2 ts Olive oil; (10 ml)
15 g Onion; chopped fine
1/4 c Fish stock; (60 ml)
4 ts Jus; (recipe follows) (20
; ml)
TO GARNISH
16 Green asparagus
8 Potatoes; (peeled and cut
-into
; straws and deep
; fried) (600 g)
Oil to saute the asparagus
CUT a thin strip of the fish horizontally, leaving 1.5 cm from one side.
Then carefully flip it over without letting it separate. Repeat the process
to get one long strip. Sprinkle equal quantities of orange rind, lemon rind
and salt along the entire strip and roll like a pinwheel. Similarly prepare
three more rolls. Wrap it in clingfilm to ensure the roll does not unravel.
Boil water in a saucepan, add the fish rolls and boil for three minutes.
Remove carefully, unwrap the clingfilm and keep aside.
To prepare the pepper sauce: Heat oil in a pan, add onions and saute until
translucent and glossy. Add pepper and stir for a few seconds. Then add the
stock and jus, bring to a boil. Lower the heat, and simmer, stirring
occasionally, for five minutes. Remove and keep warm.
To prepare the garnish: Heat oil in a frying pan, add asparagus and saute
over low heat for a minute. Remove to an absorbent paper. Heat oil in a
frying pan, add the partially cooked fish rolls and shallow fry over low
heat for about seven minutes.
To serve: Arrange the asparagus in a square in the centre of the plate and
place the fish roll in the middle of the square, drizzle the sauce around
it and serve with the straw potatoes.
1 tb Black peppercorns; (15 g)
2 ts Olive oil; (10 ml)
15 g Onion; chopped fine
1/4 c Fish stock; (60 ml)
4 ts Jus; (recipe follows) (20
; ml)
TO GARNISH
16 Green asparagus
8 Potatoes; (peeled and cut
-into
; straws and deep
; fried) (600 g)
Oil to saute the asparagus
CUT a thin strip of the fish horizontally, leaving 1.5 cm from one side.
Then carefully flip it over without letting it separate. Repeat the process
to get one long strip. Sprinkle equal quantities of orange rind, lemon rind
and salt along the entire strip and roll like a pinwheel. Similarly prepare
three more rolls. Wrap it in clingfilm to ensure the roll does not unravel.
Boil water in a saucepan, add the fish rolls and boil for three minutes.
Remove carefully, unwrap the clingfilm and keep aside.
To prepare the pepper sauce: Heat oil in a pan, add onions and saute until
translucent and glossy. Add pepper and stir for a few seconds. Then add the
stock and jus, bring to a boil. Lower the heat, and simmer, stirring
occasionally, for five minutes. Remove and keep warm.
To prepare the garnish: Heat oil in a frying pan, add asparagus and saute
over low heat for a minute. Remove to an absorbent paper. Heat oil in a
frying pan, add the partially cooked fish rolls and shallow fry over low
heat for about seven minutes.
To serve: Arrange the asparagus in a square in the centre of the plate and
place the fish roll in the middle of the square, drizzle the sauce around
it and serve with the straw potatoes.
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