Gastronomixs

Japanese-style salmon schnitzel

This salmon is marinated in a delectable Japanese cooking marinade that makes it truly sensational. It also means you can prepare it with the much cheaper Chum salmon. Because of its colour, many chefs steer clear of this fish, but its flavour is exquisite. Because of the way this component is prepared, the colour of the fish is not critical.

Japanese-style salmon schnitzel

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Ingredients

1500

g

salmon fillet, Chum

200

g

soy sauce

15

g

garlic

100

g

mirin

25

g

sake

25

g

ginger

5

g

bonito flakes, katsuobushi

250

g

flour

500

g

egg

500

g

panko

Preparation method

  • In a pan, combine the soy sauce, garlic, mirin, sake, ginger, and katsuobushi flakes, bringing to the boil, and then refrigerate for 24 hours to allow the flavours to infuse.
  • Skin the salmon fillet and portion into the desired pieces.
  • Place the portioned fillet in the marinade and marinate for at least 24 hours.
  • Transfer the salmon to paper towels, and then coat in a layer of flour, then egg, and then panko.
  • Deep-fry the schnitzels in oil at 180°C until golden brown.
  • Drain on paper towels.

Serving suggestions

  • As an amuse-bouche. Cut the salmon into smaller pieces and serve as fritots with an appropriate sauce, such as lemon mayonnaise.
  • In a composition, e.g. with crémeux and marinated shaved fennel.
  • As 'steak sandwich' on toasted country bread with mizuna.

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