Risto Mikkola urges you to fry a good old salmon medallion.
Fish should be eaten at least a couple of times a week. Roni Lehti
This time the chef Risto Mikkola shines from salmon used to be very popular salmon medallions. There was no restaurant in the 1980s that didn’t have salmon medallions on its lists, also called butterfly medallions.
– Insanely delicious food, Mikkola praises salmon medallions.
With them, he slices a thin slice of throat and puts them in flavored Turkish yogurt.
The cucumber is not chopped, but in large pieces to give them a more nutritious feel. Cucumber salad should not be made too large at once, because after several days it will only get wet. According to Mikkola, the salad stays good for a couple of days.
– A fair piece of fish and a cucumber salad next to it. Open, Mikkola inspires.
Tip!
With a peeling knife or cheese planer, you can make beautiful and neat cucumber sides that are just as thick.
Here’s how to make a medallion / butterfly:
1. Cut the salmon fillet into slices of about 4 cm.
2. Make an incision in the middle of the salmon slice all the way to the skin, but do not cut the skin.
3. Open the salmon piece into a locket so that the leather bends in the middle.
Fresh cucumber salad goes well with fried fish. Roni Lehti
Fried salmon medallion
800 g salmon fillets, boneless
oil
win
salt
1. Cut about 200 g of medallions from the salmon.
2. Fry in a pan in oil-butter mixture until golden brown on both sides.
3. Season with salt and pepper.
Cucumber yogurt law
2 cucumbers, washed
250 g of Turkish yoghurt
½ pnt of dill, chopped
½ dl of olive oil
1 tablespoon sugar
½ teaspoon of salt
1. Use a peeler to cut thin slices of throat lengthwise.
2. Mix all ingredients together and season, check taste and serve.
The story was originally published in November 2021.