Salmon medallion is very easy to make, if the fish is prepared right.
Normally when we buy salmon, it is already cleaned, but not completely.
Pull out all remaining bones!
Cut also the "white" part of the belly. ( Do not throw it away, use afterwards to make fish soup or stock, so in freezer please...)
Make the first cut only until skin and then the second cut all the way through. Of course both cuts should be even in width. Continue towards the tale. Number of medallions you get from one fillet depends on the size of the salmon. A "normal" 2 kg fillet should give you 4 - 5 medallions.
Well cut, nice looking medallions ready for frying.
Heat pan, add oil and butter. Lay medallions upside down in to the pan, as in photo. Add salt an pepper ( white, or black). Fry about 2 minutes with medium heat. Turn, add again some salt and pepper, and fry again about 2 minutes. In the end, spread some lemon on top of everything.
Make servings on pre-heated plates. This time I served medallions with risotto and grilled tiger prawns.
Enjoy !!
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