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

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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.
Mix well all marinate ingredients together.
Place the salmon in the marinate for at least 1 hour.
Remove form the marinate and scrape gently accesses marinate. 
Place on a roasting pan well greased or parchment paper.
Roast for approx. 7 minutes.
Cover with the coating mix and cook for another approx 2 minutes.

Recommended to be served with wild rice and a light yogurt sauce.

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Ingredients 4 persons
  • 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
  • 200 grams of €œpanko€ 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