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:
- Start by coating your salmon in the cooled ponzu glaze and let it marinate for at least an hour.
- 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.
- 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.
- 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.
- Slice the salmon, NOTE: it's important to use a sharp knife as it may easily fall apart.
- Arrange as you like, just make it look good. After all, you've spent so much time creating this masterpiece.
