Fried Salmon with Pineapples
Main Courses | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Sparkling rosé brut pairs perfectly with salmon dishes.
Ingredients
- Pineapple - 10.6 oz
- Celery stalk - 1.1 oz
- Garlic - 2 cloves
- Smoked haddock fillet - 17.6 oz
- Salt - to taste
- Green peppercorns - 5 pieces
- Bay leaf - 1 piece
- Vegetable Oil - 0 fl oz
- Soy Sauce - 0 fl oz
- Peach Juice - 1 fl oz
- Corn Starch - 0.2 oz
Step by Step guide
Step 1
Peel the pineapple from the skin and core, and cut the flesh into cubes. We need 300 grams of the pure product.
Step 2
Slice the celery stalk into pieces; if the longitudinal fibers are tough, remove them beforehand. Mince the garlic.
Step 3
Place the fish fillet skin-side down on a work surface and cut the fillet with a sharp knife. Put the skin in a pot, cover it with cold water, and bring it to a boil. Remove any foam that appears, reduce the heat, add salt and spices, and simmer for about 20 minutes.
Step 4
Cut the fillet into cubes similar in size to the pineapple, or slightly larger.
Step 5
Heat a large non-stick skillet or wok with a tablespoon of vegetable oil. Add the salmon fillet and fry for 2 minutes, gently stirring during the process, then remove the fish from the skillet.
Step 6
In the skillet, add the pineapple, celery, and garlic, then add the soy sauce, pineapple juice, and 150 ml of fish broth (from boiling the skin). Cook for 5–6 minutes.
Step 7
Dissolve the cornstarch in 2 teaspoons of cold water and pour it into the skillet. Cook until the sauce becomes clear and slightly thickens.
Step 8
Return the reserved fish to the skillet, stir, and heat through.
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