Salmon Sashimi Katsu

Salmon Sashimi Katsu

Ingredients:

  • 150 g salmon loin (must have been frozen for at least 24 hours at -18°C)
  • A bit of ponzu glaze for marinating find the recipe here
  • 100 g breadcrumbs
  • 100 g flour
  • 1 large egg + a bit of water
  • Approx. 1 liter of neutral-tasting oil
  • 1 large avocado
  • 2 soya cured egg yolks )
  • 1 lime (both zest and juice)
  • Some sprouts of the type you prefer
  • Quick pickled radishes and jalapeños find the recipe here
  • Chili salt ("A Sprinkle of Love")
  • Pepper

Instructions:

  1. Start by coating your salmon in the cooled ponzu glaze and let it marinate for at least an hour.
  2. Halve the avocado and scoop out all the "meat", add lime zest and juice along with 1-2 soy-marinated egg yolks for a fantastic umami flavor, salt, and pepper, and blend everything into a smooth and creamy mass.
  3. Heat the oil in a pot or use a deep fryer if you have such a device. First coat the salmon in flour, then in egg, and finally in breadcrumbs, and repeat the process for a double coating.
  4. Once the oil reaches 180°C, gently place the salmon in and fry for no more than 40 seconds, then remove and place it on paper towels and season with salt and pepper.
  5. Slice the salmon, NOTE: it's important to use a sharp knife as it may easily fall apart.
  6. Arrange as you like, just make it look good. After all, you've spent so much time creating this masterpiece.
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