Please enter the email you’re using for this account.
Parve
Medium
50 Minutes
Diets 
This is like taking a tropical taste trip. All the flavors meld together — savory, sweet, piquant — to give you an awesome appetizer. The exotic sauce enhances the dish’s flavor and helps make a beautiful presentation. Yields 5 large portions or 10 small ones
2 pounds (900 grams) branzino fillet (in Hebrew, Japanese lavrak), without skin
1/2 cup flour
pinch sugar
1 cup Pereg Golden Bread Crumbs (or cornflake crumbs)
1/4 cup unsweetened coconut flakes
1 egg
salt, to taste
black pepper, to taste
fresh basil leaves, for garnish (optional)
1 pound (450 grams) freshly ground salmon
1 egg
salt, to taste (be generous)
black pepper, to taste (be generous)
1 teaspoon mustard
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
2–3 tablespoons Yehuda Matzos Matzo Meal
2 cups mango cubes (see note)
1 and 1/2 tablespoons Baron Herzog Late Harvest Chenin Blanc or other semi-dry white wine
1 tablespoon brown sugar
1 small clove garlic, crushed or 1 cube Gefen Frozen Garlic
1/2 teaspoon Glicks Soy Sauce
1/2 teaspoon Gefen Olive Oil
1/2 teaspoon freshly ground ginger, or to taste
pinch of salt
pinch of pepper
1 large or 2 small cubes frozen basil
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a nine- by 13-inch (20- by 30-centimeter) baking pan with Gefen Parchment Paper. (I always line my counter with a disposable plastic tablecloth for easy cleanup.)
Wash the fish fillets and pat dry. In a small bowl, mix together the ingredients for the salmon filling and set aside.
Prepare two shallow plates and a bowl. Put the flour and sugar in one plate, bread crumbs and coconut in another plate, and eggs, salt, and pepper in the bowl.
Place about two tablespoons of the salmon mixture in the center of a fillet. Fold over the sides of the fillet, fastening with a toothpick if desired. Dip into the flour mixture, the egg mixture, and then into the bread crumb/coconut mixture. Place in the prepared baking pan. Continue until all the fillets are filled. Spray fish roll tops with cooking spray, then bake for 30 minutes.
Prepare the mango sauce: Combine all sauce ingredients in a food processor, and process until well-blended. Taste and adjust seasonings, if desired.
To serve: For large portions, serve as-is with sauce on top. For smaller portions, cut each rolled fillet in half and serve with sauce. Garnish with freshly chopped basil, if desired.
Photography by Moishe Wulliger Food Styling by Renee Muller
How Would You
Rate this recipe?
Please log in to rate
Reviews