Sweet and sour salmon
Instructions
Wash and dry the salmon fillets and place in a glass dish or ceramic high edges.
Prepare a sauce emulsifying the ingredients with a glass of oil and with this marinade, cover the fish.
Close the container with a sheet of plastic wrap and let stand for 12 hours in the refrigerator.
When serving, drain salmon and, using a knife by the blade sharp and flexible, cut it into thin slices that have above a plate sprinkling of chopped dill.
Serve accompanied with lightly toasted bread croutons.
Ingredients and dosing for 4 persons
- 600 g of fillets salmon
- 1 tablespoon of chopped dill
- 1 tablespoon of sugar
- 1 tablespoon of cognac
- 1 glass of olive oil extra virgin
- 1 tablespoon of salt
- 1 tablespoon of coarsely ground pepper
- Toasted bread croutons