This is like taking a tropical taste trip. All the flavors meld together — savory, sweet, piquant — to give you an awesome appetizer. The exotic sauce enhances the dish’s flavor and helps make a beautiful presentation.
Yields 5 large portions or 10 small ones
2 lbs (900 g) branzino fillet (in Israel, Japanese lavrak), without skin
½ cup flour
pinch sugar
1 cup golden bread crumbs (or cornflake crumbs)
¼ cup unsweetened coconut flakes
1 egg
salt and pepper, to taste
fresh basil leaves, for garnish (optional)
SALMON FILLING
1 lb (450 g) freshly ground salmon
1 egg
salt and pepper, to taste
(be generous)
1 tsp mustard
1 clove garlic, crushed
2-3 Tbsp matzah meal
1. Preheat oven to 350°F (175°C). Line a 9x13-inch (20x30-cm) baking pan with parchment paper. (I always line my counter with a disposable plastic tablecloth for easy cleanup.) 2. Wash the fish fillets and pat dry. In a small bowl, mix together the ingredients for the salmon filling and set aside. 3. Prepare two shallow plates and a bowl. Put the flour and sugar in one plate, bread crumbs and coconut in another plate, and eggs, salt, and pepper in the bowl. 4. Place about 2 tablespoons of the salmon mixture in the center of a fillet. Fold over the sides of the fillet, fastening with a toothpick if desired. Dip into the flour mixture, the egg mixture, and then into the bread crumb/coconut mixture. Place in the prepared baking pan. Continue until all the fillets are filled. Spray fish roll tops with cooking spray, then bake for 30 minutes. 5. To serve: For large portions, serve as is with sauce on top (see recipe below). For smaller portions, cut each rolled fillet in half and serve with sauce. Garnish with freshly chopped basil, if desired.
MANGO SAUCE
2 cups mango cubes (see note)
1½ Tbsp semi-dry white wine
1 Tbsp brown sugar
1 small clove garlic, crushed
½ tsp soy sauce
½ tsp olive oil
½ tsp freshly ground ginger, or to taste
pinch each salt and pepper
1 large cube frozen basil or 2 small cubes
Combine all sauce ingredients in a food processor, and process until well-blended. Taste and adjust seasonings, if desired.
NOTE:If mango is not available, you can sub 4-5 canned peach halves.
TIP: Leftover salmon mixture can be made into patties and fried or baked.
