Did you ever try Dukkah? I love it! It's an ancient seed and nut mixture of old Egipt. I always have it in my cupboard; it's good as nutritious snack or with drinks before dinner (crusty bread dipped in oil then dukkah) and /or as coating for fish and meats. It gives a special taste and aroma to otherwise plain dish.
Ingredients:
Salmon fillets, or other fish (1 for each person)
Dukkah
oil for frying
Method:
Place some dukkah onto a plate, press salmon fillets onto it, turning to coat every side. Heat oil in a pan and fry on medium heat for 5-8 minutes, turning once. Drain on paper towel. Serve with potato salad
Losos uvaljan u Dukkah
Jeste li ikada probali Dukkah? Ja ga obozavam! To je mjesavina zacina, sjemenki i orasastih plodova starog Egipta. Uvijek ga volim imati u teglici, jer je dobar i hranjiv za brzi 'snek' ili uz pice prije vecere (hljeb umocen u ulje, zatim u dukkah) ili kao spremna mjesavina za pohovanje ribe i mesa. Daje poseban ukus i aromu jelima koje bi bez njega bilo sasvim obicno.
Potrebno:
Fileti lososa (ili druge ribe), jedan po osobi
Dukkah
Ulje za przenje
Nacin:
Uvaljajte komade ribe u mjesavinu pritiskajuci blago svaku stranu.Zagrijte ulje u tavi i przite na srednje jakoj vatri oko 5-8 minuta, okrecuci komade ribe jednom. Ocijedite na upijajucem papiru.
Servirajte sa krompir salatom
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