Friday, 14 October 2016

HOW TO MAKE CRISPY SALMON BELLY WITH PAN ROASTED VEGETABLES

CRISPY SALMON BELLY WITH PAN ROASTED VEGETABLES INGREDIENTS AND PROCEDURES.

Crispy Salmon Belly
500g whole Salmon Belly (slice into strips)
1 Pc Lemon
Salt
Pepper
Tapioca flour
Oil for frying


Procedure:
1. Marinade salmon in lemon juice, salt and pepper.
2. Dredge marinated salmon belly to the tapioca flour
3. Fry until golden brown.
4. Roast vegetables on a pan until it caramelize.

Pan Roasted vegetables
200g Baby Tomato
100g French Beans
100g Baby Corn
2 cloves garlic (chopped)
1 small red onion (chopped)
Fresh Basil Leaves
Salt
Pepper
Olive oil

Procedure:
1. Roast vegetables on a pan until it caramelise. Serve with the crispy salmon belly.

Sauce
2 tbsp. vinegar
1 pc dayap juice
2 cloves garlic
1 pc. Red onion
6 tbsp. butter

Procedure:

1. On a pot, combine vinegar, dayap juice, garlic, onion. Simmer until reduced by half.
2. Turn fire off then add butter while whisking. Top over crispy salmon belly.

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