Salmon piccata

 

Ingredients:

Ingredients

  • 4 cod fillets (170-200g each)
  • salt and pepper to taste
  • 2 tablespoons breadcrumbs
  • 30 g almonds
  • 200 ml chicken broth juice and zest of a lemon
  • 3 tablespoons capers some parsley
  • 40 g butter sugar to taste

 

Directions:

  1. Salt and pepper the fish to taste.
  2. Grind the almonds. Mix with the breadcrumbs.
  3. Dredge the fish in the almond flour mixture to coat.
  4. Pour 2 tablespoons vegetable oil into the frying pan on the medium heat. Put the fish and fry for 3 minutes. Then turn over and fry for another 3 minutes. Remove to a plate and keep it warm.
  5. Wipe the pan with a paper towel, return to the fire. Pour the broth and lemon juice. Boil twice.
  6. Grate the lemon zest with a special knife or grater. Chop the parsley.
  7. Add capers, zest and parsley into the broth and put the butter. Bring to a boil and remove.
  8. Serve the fish with the sauce from the pan.

Bon Appetit!

 

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