The highlight of the recipe is the sauce, or rather, the use of pink Brazilian pepper in it. Brazilian pink pepper has a delicate, warm, slightly dry smell with notes of resin, anise, ginger, menthol, citrus, raisins and juniper. It is an ideal seasoning for delicate, light dishes. They are seasoned with veal, suckling pig meat, white chicken, duck, turkey, salmon fillets and other high-quality fish, fruit soups, desserts, ice cream, sorbet, cocktails, compotes, alcoholic beverages. In addition, it is suitable for making salad sauces, marinades and pickles and is often used for decorative purposes (when serving various dishes).
| Cook Time | 30 minutes |
| Servings |
Ingredients
Fish:
- 500 gram Salmon 2 steaks
- Salt to taste
- Black pepper to taste
- 0,5 piece Lemon
- 0,5 teaspoon Olive oil
For table layout:
- 2 pieces Potatoes large
- Cherry tomatoes
Ingredients
Fish:
For table layout:
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Instructions
- Rub the fish with lemon, salt, pepper and vegetable oil. Cut the potatoes into thin circles along the tuber, lay them out in a layer equal to the size of the steak, lightly oil, salt and pepper, and put the fish on top. And we send it to a preheated 190" C oven for 15-20 minutes.
- Mix yogurt with dill, pink pepper, mint, butter and juice, salt and mix well. Refrigerate before serving.
- Serve the finished fish on a potato pillow with cherry tomatoes...
- .. generously sprinkled with fragrant and spicy sauce. mmm... bon appetit.
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