Salmon in wine batter
4 servings
60 minutes
Salmon in wine batter is an elegant dish of Finnish cuisine that combines the delicate taste of fish with the airy texture of a crispy coating. Its history traces back to northern regions where fresh fish has always been a staple food. The white dry wine in the batter adds a gentle acidity and aroma, perfectly complementing the rich flavor of salmon. Each golden strip reveals a combination of softness inside and light crunch outside. The dish is great for both cozy family dinners and festive gatherings. It is served with lemon slices and fresh vegetables, enhancing the gastronomic pleasure. Finns love to serve it with sour cream or dill sauce, adding a touch of cool freshness. This dish is a true delight for seafood lovers and connoisseurs of refined taste!
1
We traditionally start by filleting the salmon. We remove the fillet and then cut off the skin. Next, we check the fillet for bones and remove them with tweezers. Finally, we cut the fillet lengthwise into two pieces and then into medium-sized pieces, strips about 2-3 centimeters thick. It's time to salt and pepper the fish.
- Salmon: 2 g
- Ground black pepper: to taste
- Salt: pinch
2
Let's prepare the batter. Sift flour into a bowl, add a pinch of salt, 2 egg yolks, and wine. Whisk until it becomes homogeneous. The consistency of this batter is very close to pancake batter, possibly even a bit thicker. We set it aside.
- Wheat flour: 100 g
- Chicken egg: 2 pieces
- Dry white wine: 250 ml
3
Now we need to whip the egg whites into a thick, dense foam. Take a whisk or blender and whip the egg whites; it's best to put them in the freezer for five minutes first. We whip them thoroughly, so that if we turn the container upside down, they won't even think about leaking or moving at all. Add the egg whites to the batter and mix gently with a spoon. Carefully, there's no need to whip anything here. Just mix gently.
4
It's time to start frying. Fill a saucepan or a deep fryer with oil if you have one. The frying oil should heat up to 180 degrees. While the oil is heating, dip the salmon pieces in flour and then in batter before placing them in the oil. As I mentioned at the beginning, it's better not to throw all the fish in at once; do it in batches of 4-6 pieces at a time. This way, the batter will stay evenly on all pieces with a nice layer. Fry the salmon until golden brown, which takes just a few minutes.
- Wheat flour: 100 g
5
Let the pieces sit on a paper towel for a couple of minutes to drain excess oil. Set the table, arrange the battered salmon on plates, and call your loved ones.