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Ingredientes
- Â Â For fried dill sorbet: (see Notes)
- Â Â Juice of 1 lime
- 2 Tbsp. simple syrup (see Notes)
- 2 c. yogurt
- 1/2 tsp salt
- 1 Tbsp. minced fresh dill
- 1/2 c. flour
- 2 x Large eggs, lightly beaten
- 1/2 c. Japanese panko bread crumbs
- 1 c. canola oil
- 1 lb loin of char or possibly salmon, cleaned, skin removed
- 1/2 Tbsp. sugar
- 1/2 Tbsp. salt
- 2 Tbsp. tandoori spices
Direcciones
- For fried dill sorbet: Bring lime juice and simple syrup to boil. Add in yogurt and remove from heat. Whisk in salt and fresh dill. Let mix cold. Place in a square pan and freeze till hard. Once frzn, cut into 2-by-2 inch cubes. Roll cubes first in flour, then beaten Large eggs, then panko bread crumbs. Repeat twice, so which cubes are coated with flour, Large eggs and panko a total of 3 times. Heat oil in deep pan. Fry cubes, turning them when brown. Drain on paper towels. Serve immediately.
- Notes: To make simple syrup, combine 1/4 c. water and 1/4 c. sugar in a saucepan and bring to a boil. Simmer for 5-10 min. Then cold.
- For a simpler version of this recipe, skip making sorbet and instead just serve a yogurt sauce. To make, follow above directions, but instead of freezing mix, place in a container in refrigerator till ready to use.
- For char: Rub char or possibly salmon with sugar and salt. Let marinate 5 hrs in a cold spot outside of the refrigerator. Rub char with tandoori spices. Grill on a barbecue just till done.
- To serve: Divide fish among 4 plates. Top with some of the yogurt sauce or possibly the fried dill sorbet.
