Salmon belly 1 green and yellow zucchini each 1 Italian spices a little sea salt a little olive oil.

working methods

1

Marinate the salmon belly with some Italian spices.

2

Cut the melon into 0.3cm discs, sprinkle with seaweed, Italian spices and olive trees for curing.

three

Put a little olive oil in the pot, add two pieces of cockscomb melon and fry until golden brown. Put it aside for use.

four

Wash-free pan, add oil-free salmon belly and add spices to fry until crisp and golden on both sides.

five

On a white plate, arrange the comb melons in a round flower shape.

six

The fried salmon steaks are layered on top of each other, and finally decorated with green fresh herbs.

seven

You can put some basamik in the pot where the fish has just been fried, roll it a little and pour the sauce on the plate as a decoration.