Crispy Salmon Skin

Serves 1
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Directions

  1. 1Pour hot oil over salmon skin.
  2. 2Pour hot oil over salmon skin.
  3. 3Pour hot oil over salmon skin.
  4. 4Crumble the rice paper very finely with your hands until you get small pieces.
  5. 5Crumble the rice paper very finely with your hands until you get small pieces.
  6. 6Crumble the rice paper very finely with your hands until you get small pieces.
  7. 7Crack and beat the egg well.
  8. 8Crack and beat the egg well.
  9. 9Crack and beat the egg well.
  10. 10Moisten the salmon skin with the beaten egg, then pass it through the pieces of crumbled rice paper to coat them well.
  11. 11Moisten the salmon skin with the beaten egg, then pass it through the pieces of crumbled rice paper to coat them well.
  12. 12Moisten the salmon skin with the beaten egg, then pass it through the pieces of crumbled rice paper to coat them well.
  13. 13The dish is plated with orange sauce, mayonnaise dots, green spheres, flowers and herbs, then the fish and a foam.
  14. 14The dish is plated with orange sauce, mayonnaise dots, green spheres, flowers and herbs, then the fish and a foam.
  15. 15The dish is plated with orange sauce, mayonnaise dots, green spheres, flowers and herbs, then the fish and a foam.

Ingredients

  • 1 piece salmon with skin
  • 1 piece salmon with skin
  • 1 piece salmon with skin
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 sheet rice paper for spring rolls
  • 1 sheet rice paper for spring rolls
  • 1 sheet rice paper for spring rolls
  • 500 ml sunflower oil
  • 500 ml sunflower oil
  • 500 ml sunflower oil

Equipment

saucepan

Tips

  • Heat sunflower oil to 180 degrees Celsius.
  • Pour hot oil over the salmon skin little by little until the rice pieces swell and become crispy.