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METHOD

Here in Israel the use of yogurt and spices is very common, I decided to create this fish dish inspired by he great quality of sheep yoghurt provided here and the fact that next door to my restaurant there is a great spice shop.

  1. Mix well all marinate ingredients together.
  2. Place the salmon in the marinate for at least 1 hour.
  3. Remove form...

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METHOD

Here in Israel the use of yogurt and spices is very common, I decided to create this fish dish inspired by he great quality of sheep yoghurt provided here and the fact that next door to my restaurant there is a great spice shop.

  1. Mix well all marinate ingredients together.
  2. Place the salmon in the marinate for at least 1 hour.
  3. Remove form the marinate and scrape gently accesses marinate.
  4. Place on a roasting pan well greased or parchment paper.
  5. Roast for approx. 7 minutes.

Cover with the coating mix and cook for another approx 2 minutes.

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Ingredients 4 persons
  • SALMON
  • 4x200 filets cut in the center and folded
  • 500 grams of sheep milk yoghurt
  • ½ tea spoon of sumac
  • ½ tea spoon of ground coriander seeds
  • ½ tea spoon of garam masala spice mix
  • ½ tea spoon of minced garlic
  • ¼ tea spoon salt
  • ½ tea spoon coarse ground black pepper
  • COATING
  • 200 grams of “panko” bread crumbs
  • 1 spoon of fresh chopped p[parsley
  • 1 spoon of sumac
  • 200 grams of €œpanko€ bread crumbs
  • 1 spoon of fresh chopped p[parsley
  • 1 spoon of sumac
Recipes. The Cook & Chef Institute