Wild sea bass fillet (crudo)
2020-08-13 / test@t
Teriyaki salmon with fennel in an envelope
A dish for a romantic dinner should be light and fancy, like this "envelope" of salmon with fennel. Your half will definitely want to open this "envelope" and see what is inside.
Ingredients
- 2 slices of salmon fillet on the skin, weighing 200-220 g
- 1 small head of fennel
- butter
- sugar, salt, freshly ground black pepper
- 1 lime
- 200 ml of coconut milk
- 6-8 kaffir lime leaves
- peel 2 limes
- 1 clove of garlic
STEP-BY-STEP COOKING RECIPE
Step 1
Thoroughly remove the scales from the skin of the salmon, rinse the fish with cold water, pat dry with paper towels, rub with salt and pepper on both sides.
Step 2
For the marinade sauce, peel the garlic and grate. Pour coconut milk into a ziplock bag, add garlic and lime zest. Pull the centerline from the lime leaves, rip the leaves in half more, and place in the coconut milk.
Step 3
Place the fish in the marinade, remove excess air from the bag and close. Marinate from 2 hours at room temperature to 24 hours in the refrigerator.
Step 4
For fennel, cut off damaged dark spots and stems with herbs. Slice the head lengthwise into 1-1.5 cm thick sectors. Fry in butter, season with salt, sugar and lime juice until golden brown on both sides. Cool, cover with plastic wrap and store in the refrigerator.
Step 5
Preheat oven to 170 ° C before serving. Shake the marinade off the salmon and pat dry with paper towels. Prepare 2 pieces of baking paper 30x40 cm. Place the fried fennel in the center of each piece, with the salmon fillet on top. Lift the edges of the paper over the fish, join and wrap 3-4 times. Then twist the open ends of the paper to make a candy. Bake in the oven for exactly 12 minutes.
Step 6
For the sauce, pour the marinade into a saucepan, bring to a boil and cook for 2 minutes. Place the "envelopes" with fish on plates and place them on the table - let each of them carefully unfold the paper. Serve the sauce separately.
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