Australian Salmon fillets
Fish Name (Australian Salmon)
How you store it
As soon as you catch the fish, bleed it and put it on ice.
How you prep it
Cut the fish along the back bone starting from behind the head and right down to the tail. Flip the fillet over and slice the skin off. Then cut out the rib cage. Most if not all bones are now gone and you have a nice skinless fillet.
Grab a bowl and add:
Splash of olive oil
Salt to taste
Spoonfull of mustard to taste
Spoonfull or two of lemon juice
Pepper to taste
Mix it all up and place the fillet in the mix and leave for at least 30 minutes.
How you cook it
Frypan on high heat as all fish should be cooked quickly and on high heat.
Add a splash of oil to the pan. Ensure that the pan has reached a high temp.
Add the fillet into the pan and baste with the reminants of the dressing.
Cook at least a few minutes on either side. Length of time depends on size of fillet, but do not overcook.
How you serve it
Serve with vegies or a garden salad and suck down a nice cold one as well.
How it makes your fish As Good As GOLD
You start off with a fish that is not known for its great table qualities and end up with a great tasting meal once cooked upon this secret dressing.