Shabbat Fish Board
Prepare the Fish - The night before cooking, salt each fillet with a thin layer of kosher salt, then let sit in the fridge overnight. In the morning, pat dry.
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Cooking tools:
- Skillet
- Stove
- Refrigerator
- Freezer
- Paper towel
- Plate
- Spatula
Ingredients
- kosher salt
- Gefen Olive Oil, for frying
- large fillet of salmon
- oregano
- Pereg Garlic Powder
- large tuna steak
- 1 egg white
- Gefen Sesame Seeds
- side of turbot
- Pereg Smoked Paprika
- smoked garlic
- parsley flakes
- dehydrated maple syrup
- Gefen Sesame Oil
- Maldon salt
- arugula
- microherbs
- lemons, cut to wedges
- limes, cut to wedges
- halved cherry tomatoes
- halved radishes
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