the Noisettes of Salmon
1. Lay the
large salmon steaks flat on a cutting board.
With the tip of a sharp knife cut away the skin and then
separate the steak into its two flanks. Remove the
center bone and discard. Search the meat for smaller bones,
which should also be discarded.
each piece of the fish in the egg and olive
oil mixture for 20 minutes.
Remove the fish from the marinade and roll lightly
a bowl containing the flour and peppers, coating all sides
of the fish.
on a flat surface, begin at the larger end of
the fish flank, and carefully coil it around itself like
rope until you reach the tip. Pin the tip of the fish with
bamboo skewer that is long enough to pierce through to
the farthest end of the thickest section of the salmon,
and out the other side.
In a small saucepan melt the butter and allow it to
color slightly. Add the noisettes and over medium heat baste
and brown the fish, turning as necessary to
achieve a uniform brown coloring.
the skewers from the cooled noisettes.
Spoon the lemon juice over them and garnish with
lemon slices and fried parsley.