Salmon with walnuts Recipe

Peel the fish from the skins, put it in a saucepan, pour 1.5 liters of cold water and season with salt. Bring to a boil and simmer until half-cooked, 20 minutes. Remove to a platter and let cool, then fry in a pan in butter, 3–5 minutes on each side. Cool the fish broth, drain into a dolband, and refrigerate until a fat crust appears on the surface.

Grind the walnuts in a meat grinder with a fine mesh or finely grind them in a blender with garlic and saffron. Then try squeezing the oil out of it – this procedure requires kneading the walnut mass like a dough and squeezing it hard with your fingers. Pour the resulting oil into a separate bowl. Put ground coriander, red hot pepper and black ground pepper, finely chopped parsley and coniferous, a little salt and chop thoroughly until a homogeneous mass is obtained.

Mix the mixture of the resulting herbs with walnuts, dissolve them with vinegar, then remove the fat from the cold fish broth and add to the walnut mixture. Pour the broth into a saucepan and put it on high heat, bring to a boil. Cut the onion very finely and put it in the boiling broth. With a small amount of broth, dissolve the walnut squash until a homogeneous mass, pour into a saucepan with constant stirring and simmer for 5 minutes.

Beat the egg yolks, remove the pot from the heat and mix the mass of the egg yolks with constant stirring (whisking). Pack the fish pieces in a wide porcelain or glass bowl, pour the hot walnut sauce, let it cool slightly and drizzle with the pre-squeezed walnut oil.