Salmon with basil sauce

Name: Salmon with basil sauce - Delia A.
Ingredients: 3 slices of salmon; 2 eggs; 2 tablespoons of flour; 3 tablespoons of breadcrumbs; salt; pepper; oil for frying; Sauce; 4 anchovy fillets; 1 bunch of parsley; 1 handful of fresh basil or 2 tablespoons dried; 1 teaspoon mustard; juice of 1 lemon (to taste); 2 tablespoons yogurt; 3 tablespoons olive oil.

Over - Salmon with basil sauce by Delia A. - Recipia

I have made this salmon in breadcrumb crust many times when I wanted a quick, uncomplicated meal. I usually use salmon, but it’s just as good with other fish if you have it on hand. The batter is similar to pancake batter, just a bit denser, and the breadcrumbs create a crispy crust. The herb and anchovy sauce is ready in two minutes, just blend everything in a food processor. It’s the kind of recipe you make without thinking too much. Quick Info Total time: 30-40 minutes Preparation time: 10-15 minutes Cooking time: 15-20 minutes Servings: 3 Difficulty: easy Recipe type: main course, quick dinner Ingredients For the fish: - 3 slices of salmon - 2 eggs - 2 tablespoons flour - 3 tablespoons breadcrumbs - salt - pepper - oil for frying For the sauce: - 4 anchovy fillets - 1 bunch parsley - 1 handful fresh basil (or 2 tablespoons dried basil) - 1 teaspoon mustard - juice of 1 lemon (to taste) - 2 tablespoons yogurt - 3 tablespoons olive oil Preparation method 1. Crack the eggs into a bowl, add salt and pepper. Beat them with a fork until well combined. 2. Add the flour to the eggs and mix until a thicker batter forms, thicker than pancake batter. If it seems too thick, add a little sparkling water to thin it slightly. 3. Take each slice of fish and dip it in the egg and flour batter, ensuring it is evenly coated. 4. Prepare the breadcrumbs on a plate. Roll each piece of fish in the breadcrumbs, pressing gently to adhere. 5. Heat a deep pan with oil. The oil should be enough to cover at least half the thickness of the fish pieces. 6. Fry the fish over medium heat for 3-5 minutes on each side, depending on thickness. Remove the slices to paper towels to absorb excess oil. 7. For the sauce, place the anchovy fillets, parsley, basil (fresh or dried), mustard, lemon juice, yogurt, and olive oil in a food processor. Blend everything until you get a smooth cream. Taste and adjust with lemon if necessary. 8. Serve the fish on a platter, with the herb sauce in a separate bowl. Why I make this recipe often It’s quick and doesn’t require complicated techniques. The crust stays crispy, and the sauce adds a fresh, tangy flavor. You can change the type of fish, and it doesn’t require hard-to-find ingredients. It’s also great when you have guests, as it looks good on the plate and doesn’t require much work. Tips and Variations Tips - Drain the fish on paper towels immediately after frying; otherwise, the crust can become soggy. - The batter shouldn’t be too liquid, so it doesn’t slide off the fish. - If you don’t have a food processor, you can use an immersion blender for the sauce. - Don’t leave the fish in the pan too long, or it will dry out. Substitutions - You can use any filleted or firm-fleshed fish: cod, trout, carp. - If you can’t find fresh basil, dried basil is sufficient for flavor. - Yogurt can be replaced with thin sour cream. Variations - For a thicker crust, you can dip the fish again in the batter and breadcrumbs. - If you don’t want to fry, you can bake the fish, but the texture won’t be the same. - You can add a bit of garlic to the sauce if you like it more aromatic. Serving Ideas - Serve with boiled potatoes, mashed potatoes, or a simple salad with lemon. - The sauce can also be used with roasted vegetables or on bruschetta. Frequently Asked Questions 1. Can I use fish fillets instead of slices? Yes, fillets can also be used. Adjust frying time based on thickness. 2. How thick should the crust be? The batter should coat the fish well, not too thin. If it seems like it’s not sticking, add more flour. 3. What if I don’t have a food processor? You can use an immersion blender or finely chop the ingredients and mash with a spoon. 4. Does the anchovy taste very strong? The anchovy flavor is moderate, as the sauce has a lot of greens and yogurt. You can reduce the amount if you want a milder sauce. 5. Can I make the sauce in advance? Yes, it can be prepared a few hours ahead and kept in the fridge. Nutritional Values Approximately, one serving has around 400-450 kcal, with variations depending on the fish and the amount of oil used. Macronutrients per serving: protein 30-35 g, fats 25-30 g, carbohydrates 10-15 g. The sauce adds healthy fats from olive oil and greens. These values are approximate and can vary depending on the type of fish and frying method. Storage and Reheating Fried fish is best kept fresh. If there are leftovers, it can be stored in a container in the fridge for up to 24 hours. When reheating, the crust will not be as crispy as at first. The sauce lasts in the fridge for 1-2 days, covered. I do not recommend freezing this dish.

Salmon with basil sauce

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