Panko-Crusted Salmon with Lemon & Spinach Sauce and Black Caviar

No. 19

Crisp panko salmon with a bright lemon and spinach sauce, caviar and green onion.

Method

Lemon & spinach sauce

Blend the Japanese mayonnaise and fresh spinach until completely smooth and bright green.
Add the lemon juice, finely grated lime zest and salt to taste, and blend briefly again or mix well with a spoon.

Panko-crusted salmon

Cut the salmon fillet lengthwise into 5 equal sticks.
Prepare three bowls with the flour, beaten egg and panko. Coat each stick first in flour, then dip it completely in the egg, and finally coat it generously with panko.
Press the panko gently onto the salmon for a firm, even coating, then chill briefly so it sets.
Heat enough vegetable oil for deep-frying to 160°C (320°F) in a deep pan.
Fry the salmon in batches until the coating is crisp and golden and the salmon is cooked through.
Lift it out with a slotted spoon onto a plate lined with paper towels.

Arrange the crisp salmon in a dish lined with parchment paper and add the lemon and spinach sauce. Place black caviar neatly over one half of the sauce and sprinkle the other half with finely chopped green onion.