Salmon in kataifi dough
6 servings
15 minutes
Salmon in kataifi pastry is a refined dish of author cuisine, where juicy salmon fillet is combined with crispy strands of kataifi dough. It resembles Eastern sweets but offers the rich taste of a seafood delicacy instead of sweetness. The nutty note of almond adds a soft sweetness, while the honey-mustard sauce provides a piquant depth of flavor. A salad of fresh greens refreshes the composition, making the dish light and balanced. It is an ideal choice for a festive dinner when you want to impress guests with elegant presentation and an unusual combination of textures.
1
Put 100 grams of butter and almonds in a saucepan, sauté for five to seven minutes, stirring.
- Butter: 200 g
- Almond: 20 g
2
Cut the salmon fillet into 20 equal pieces. Salt and pepper. Wrap the fish in dough similar to Eastern sweets. Fry for five minutes in the remaining butter.
- Salmon fillet: 800 g
- Ground black pepper: to taste
- Salt: to taste
- Kataifi (shredded phyllo) dough: 200 g
- Butter: 200 g
3
Chop the almonds finely.
4
Gather the green tops in a bowl, add salt, and drizzle with the oil used for frying the nuts.
- Dill: 30 g
- Parsley: 30 g
- Cilantro: 30 g
- Salt: to taste
- Olive oil: 5 tablespoon
5
In a bowl, whisk together mustard, paprika, vinegar, olive oil, and honey.
- Mustard: 5 teaspoon
- Ground paprika: 2.5 teaspoons
- Apple cider vinegar: 10 teaspoons
- Olive oil: 5 tablespoon
- Honey: 5 teaspoon
6
Place the fish on a plate, drizzle with honey-mustard sauce. Top with a salad of greens and sprinkle with almonds.
- Almond: 20 g