pigtail of red and white fish. Culinary blog

The ability to weave braids, it turns out, can be useful in the kitchen. Pigtail is the perfect dish for those who truly love fish. You do not have to make a difficult choice between the tenderness of white fish and the bright taste of red, because we combine them together! In addition, we do not know how you feel about the property of white fish to crawl and lose shape, but for us it is one of the main reasons to abandon the idea of ​​cooking, especially if guests come. Since the white fish is here, literally, in conjunction with the red one, it keeps its shape perfectly – uhh, well, finally there will be no pieces falling apart!

To the pigtail, we propose to make a rather exotic sauce in coconut milk. Theoretically, you can replace it with ordinary cream, but if you have the opportunity to buy coconut milk, then do not be lazy, do it. A special tropical note appears in the dish, sounding festive and intriguing.

  • 500 g salmon filet
  • 500 g halibut fillet
  • ½ lemon
  • 2 tbsp soy sauce
  • 200 ml coconut milk
  • ½ tbsp. white wine
  • 1 tbsp chickpea flour or semolina
  • freshly ground pepper – to taste
  • rosemary, sesame, cilantro – to taste

Cut the fillet into thin strips. We fix the upper end with a thread or a toothpick, weave a pigtail, we fix the lower end. Sprinkle with lemon juice, olive oil and soy sauce, you can add herbs, such as rosemary. Leave for half an hour, covered with cling film. The fish should be slightly marinated.

Then either fry in boiling oil for 3 minutes per side, or bake with rosemary in foil. The first method requires skill so that the pigtails do not fall apart, so if you are not sure that you can deftly and accurately turn the structure over, do not risk it, put the fish in the oven.

What about the sauce? The flavor of coconut milk makes the dish somewhat Asian, and I want to add some masala-spices. But it’s better not to, it will drown out the difference in tastes of the white and red fish on which this dish is built. Dissolve semolina or chickpeas in heated coconut milk (you can do without them – they are needed primarily for consistency), and bring to a boil over low heat. At this point, immediately pour the wine. Boil for no more than 3 minutes, add sesame seeds and herbs. In a sauce that has already been removed and slightly cooled, you can put something tender that does not require heat treatment: capers, spinach or just finely chopped bell peppers.

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