Ingredients
500 grams
- Hamour fillet
- Chili paste
- Black pepper
- White pepper
• Lemon juice - Garlic (cursed)
- Olive oil
- Salt
Garnish - Long chili
- Baby carrots
• Baby potato
• Garlic whole - Rose marry
Procedure
500 grams
5 grams
5 grams
10 grams
20 grams
50 grams
5 grams
1 piece
50 grams
50 grams
4 pieces
1 pinch
• Marinate all the ingredient and leave 2 hours in chiller before use.
• Put flat salmon on grill clamp and lock the clamp
• Grill to internal temperature of 75*c and above for food safety.
• Finish with garnishing and serve in wooden plate