Salad with crispy salmon and sesame sauce
Ingredients:
Mixtures of dense lettuce leaves – 300 g
Ripe avocado – 3 pcs.
Sesame sauce – 100 g
Natural yogurt without additives – 100 g
Mayonnaise – 100 g
Fish sauce – 1 tbsp
Salmon fillet without skin – 600 g
1 largest egg
For the dressing, mix yogurt, mayonnaise and sesame sauce until smooth. Add fish. Pour the sauce into bowls and refrigerate until serving.
To make the crispy salmon batter, pour 200ml cold water into a bowl and place in the freezer for 30-40 minutes. before cooking. Cut the fish into slices 2 cm thick, add salt and pepper.
Remove the dough water from the freezer and add a lightly beaten egg to it. Add flour, mix with chopsticks or a fork – but just a little. There should be some lumps in the dough.
Dust salmon pieces with flour, shake off excess, dip whole into batter, shake off excess and fry in oil until golden brown. Place the finished pieces in a sieve to drain excess oil.
Then act quickly. Peel the avocado and cut into slices, mix with lettuce leaves, and place on plates. Place hot pieces of grilled salmon on the salad and serve the dressing separately.
Bon appetit!
