Buy all ingredients right below the recipe
INGREDIENTS
- 4 fillets, approx. 20 dkg each, scaled salmon fillet
- 15 dkg natural calamari rings
- 2 dl coconut milk
- 2 smaller zucchinis, approx. 50 dkg total
- 10 dkg butter
- 1 dl olive oil
- 1 bunch fresh coriander
- 1 bunch chives
- 1 dl grapeseed oil
- Salt
- Pepper
- 1 spoon green curry paste
IF YOU'D PREPARE IT DIFFERENTLY
- Seafood
- Herbs
PREPARATION
- 1Soak the fish in a mixture of 12 dkg salt and 2 liters of water for two hours, then remove and pat dry.
- 2Cut the zucchinis lengthwise in half and scoop out the seeds with a spoon.
- 3Then blanch them in hot salted water for 3 minutes, then plunge into ice water. Once cooled, remove and dry.
- 4For the sauce, sauté the green curry paste in a little oil, then pour in the coconut milk and bring to a boil.
- 5Thoroughly dry the fish fillets and fry them skin-side down in a non-stick pan until the skin is crispy. Then flip them over, add butter, and baste thoroughly with the foaming butter, then let rest for 2-3 minutes.
- 6Add the calamari rings to the coconut sauce and cook for 1 minute, then add the zucchini, season with salt and pepper, and flavor with a few drops of lime.
- 7Serve the cooked fish with this side dish.
Tip
Do not overcook the salmon; it's best when it's still slightly dark orange inside. Salmon can also be replaced with other seafood. If you dip a bunch of chives into boiling water for 20 seconds, then into ice water, dry them, thoroughly blend with one dl of grapeseed oil, and strain, you will get a beautiful bright green chive oil. It's worth trying this with other types of fresh herbs as well.
Pataky Péter
Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes.
Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!