Bevroren zalm

Bevroren zalm:


Ingredienten:
• 1-1/2 to 2 pounds frozen salmon fillet, pin bones removed and preferably skinless (may substitute halibut or sea bass)
• Salt
• Freshly ground black pepper
• Red wine vinegar (optional)
• Herb-flavored oil (optional)
Voorbereiding:
Twenty to 30 minutes before serving, transfer the fillet from the freezer to the refrigerator. Place a heavy ceramic serving plate in the freezer.

Bereidingswijze:
When ready to serve, adjust the thickness on a meat-slicing machine to about 1/4 inch, or have ready a sharp and heavy chef's knife. Cut the flesh of the fish into several long slices, preferably against the grain, placing the slices on the chilled plate.
When the salmon becomes too thin to cut further, reserve any remaining bits for another use (such as soup); discard the skin, if necessary. Arrange the frozen slices on the chilled plate and serve immediately, seasoning lightly with salt and pepper. Serve with the vinegar or herb-flavored oil for dipping, if desired.