Medallions of salmon

Salmon - a product not cheap, but because inexperienced cooks to take up his preparation is dangerous. A detailed recipe for the preparation of original salmon medallions, which we will share further, will help you protect yourself from misses during cooking experiments.

How to cook salmon medallions - recipe

Ingredients:

• steak from salmon;
• soy sauce - 240 ml;
• brown sugar - 70 g;
• myrin - 240 ml;
• sake - 120 ml.

Preparation

As we will implement the Asian recipe, then before preparing medallions from salmon, let's take teriyaki sauce , the cooking scheme is elementary. Mix the soy sauce, sugar, myrin and sake in the saucepan, put the liquid on medium fire and wait for the boiling, continuously stirring the base for the future sauce. After the boiling of the liquid, the fire is reduced and cooked teriyaki on low heat for 20 minutes or until the sauce will cover the surface of the spoon with an even layer.

Now we take up the medalmen themselves, we will prepare them not from fillet of salmon, but from steak. Take the fish and treat the abdominal cavity with a sharp knife, scraping the film and removing the bones. With the tip of the knife, cut the segment of the ridge between the two halves of the pulp and remove it together with the costal bones. On one side of the steak we cut the skin of the fillet 2/3 (we do not cut it completely, but leave it on a piece), the flesh from which the skin was cut off, rolled into a roll and placed inside the peritoneum, covered with the second part of the abdominal wall, and the last one was previously cut by the piece skin. We bind the medallion with a string around the whole diameter.

We kindle a grill or put a grill with a small amount of oil on the stove. We put the medallion in a frying pan and fry from both sides until it is completely ready, every couple of minutes lubricating the pulp with sauce. Preparation of medallions from salmon can be considered complete, when the temperature inside the fish reaches 50 degrees.