YUCCA-CRUSTED SALMON WITH PIRRI PIRRI SAUCE

By ALICJA

Buy a hunk of yucca and cut off only what you need for this recipe,about 1/2 lb(150-200gr).Peel it with a sharb knife and then grate it on the large hiles of a box grater.Use it immediately.The rest of the yucca will fry up nicely as chips!

Ingredients

• 6 salmon filet(200gr each)
• salt and pepper,to taste
• 1 cup peeled and grated yucca(avoid the stringy core)
• 2 tbsp olive oil or grapeseed oil
• Pirri Pirri Sauce

Details

Servings 6

Preparation

Step 1

Season the fish with salt and pepper.Pack a thin layer of the grated yucca directly onto one side of the fish.Press down solidly so that it stays adhered.
Prehead the oven to 400 F.
Heat a large non-stick skilet over medium heat.Add the oil and carefully place the fish in the pan yucca side down.Saute over medium heat,without moving or touching the fish,until a solid crust forms and there are brown bits along the visible edges of the salmon,about 4 min.The crust should have the apperance of hash browns.Using a fish flipper,carefully flip the fish over and cook another 2 min.Remove to a sheet tray and place in a hot oven for 3 min.,or until cooked to your liking.Remove from the oven and serve with the Pirri Pirri sauce