SALMON CONFIT WITH HERBS AND NUTS

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SALMON CONFIT WITH HERBS AND NUTS

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Ingredients

4 sprigs Thyme fresh
2 cloves Garlic peeled
2 cardamom pods
1 bay leaf
1 tablespoon coarse salt
1 teaspoon black pepper coarsely ground
400 grams fillet of salmon cleaned of small bones, skin and the grey strip between the skin and the pink meat
1-1/2 cup Olive Oil
Salad
2 bunches Parsley fresh
1 bunch coriander fresh
2 spring onions white part only
30 grams toasted peanuts
30 grams toasted almonds
30 grams toasted pumpkin seeds
30 grams toasted sunflower seeds
To Serve
Lemon Juice fresh
Salt
Features:
  • Gluten Free
Cuisine:
  • Medium

Ingredients

  • Salad

  • To Serve

Directions

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  1. Spread the bottom of a large pan with half the thyme, garlic and spices.
  2. Lay the fish fillet on the spices.
  3. Pour enough olive oil to completely cover the fish and spread the rest of the thyme and spices above it.
  4. Put the pan on the stove and cook over the lowest flame for about half an hour.
  5. The salmon is ready when its color becomes light pink, and the flesh is still slightly rare inside.
  6. Transfer the fish and the spices into a bowl, cover and refrigerate for 24 hours. (The fish will keep refrigerated for 4-5 days).

Salad

  1. Remove the lower third of the parsley and coriander stems and coarsely chop the leaves.
  2. Slice the spring onions.
  3. Transfer to a bowl.
  4. Coarsely chop the peanuts, almonds, pumpkin and sunflower seeds and add to the bowl.

 

  1. Remove the fish from the oil, crumble it and add to the salad.
  2. Season with about 4 tbsp of the oil in which you cooked the fish, lemon juice and salt to taste.
  3. Lightly mix the salad and serve immediately. (The oil can be strained and used for frying or seasoning other fish dishes).

Ronen Skinezes

Ronen Skinezes is an Israeli born Chef with deep Mediterranean roots. Ronan’s genealogy traces back to Spain, 1492, the days When all Jews were ordered by Ferdinand and Isabella to leave the kingdom. The Skinezes family wandered through the Ottoman Empire until they finally settled in Athens Greece. Their wandering had left traces of flavors and aromas from various locations. It is these aromas that have been passed down through the generations and are well noticed and enjoyed in Ronen’s style and cooking.

Throughout his career Ronen has worked with leading chefs; he spent 10 years in Australia, in the kitchen of award winning Chef Matt Moran, owner of Aria, one of Sydney’s most well regarded restaurants. After returning to Israel, he spent a short period at Keren, a fine dining Restaurant owned by renowned Israeli Chef Haim Cohen. Ronen joined Manta Ray in 2001 as a sous chef and was quickly promoted to the position of head chef. Chef Ronen’s kitchen is influenced by Greek and Balkan cuisine, making much use of olive oil, tahini and yogurt in sauces and a wide variety of seasonings, with tomato, eggplant, pepper and zucchini starring as the essence of Manta Ray’s kitchen. Ronen is a graduate of the Tadmor Culinary Academy in Israel.

MANTA RAY

Incurable Optimism

Consistently voted one of the most popular Restaurants in Tel Aviv, Manta Ray serves up creatively prepared Mediterranean fare against the beautiful backdrop of the beach and lapping waves. The space itself is bright and airy, but the tables lining the outdoor veranda and overlooking the sea are undoubtedly the best in the house. The cuisine is equally light and refreshing: with various fish, scallops, shrimp and squid accompanied by side dishes that complement, but never overpower them. The restaurant also offers meat and poultry  ptions, and it’s Mezzes— small salads and spreads featuring fresh Middle Eastern ingredients served with Balkan bread and olive oil — have developed something of a cult following among locals. For those looking for a special start to the day, Manta Ray is open daily for breakfast.

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