This is an elegant dish, perfect for Shabbat lunch. It has a combination of flavors and textures that are easily put together in a glass just before you are ready to serve it.
Prepare the Fish
1. While the fish is partially frozen, cut it into large cubes.
2. Mix all marinade ingredients and marinate the fish cubes in it for at least half an hour. It is recommended to let the fish marinate overnight, for up to 24 hours.
3. Place the fish cubes in a pan and bake for about 10 minutes in a 400 degrees Fahrenheit oven.
4. Keep the baked fish cubes in a covered container in the refrigerator until ready to serve.
Prepare the Crumble
1. Place all the crumble ingredients in a food processor to make a crumbly mixture.
2. Spread the crumbs in a baking sheet lined with parchment paper and bake in a 350 degrees Fahrenheit oven for about 15 minutes, until nicely browned.
3. Refrigerate well, then break into crumbs again. Keep in a sealed container until ready to serve.
Prepare the Pesto Sauce
1. Grind the basil leaves with the pine nuts, spices, and garlic in a food processor.
2. While grinding, slowly add the oil and mix to obtain a uniform, thick mixture.
3. Keep the pesto mixture in the refrigerator until ready to serve.
You can replace the pesto sauce with roasted pepper sauce. Instead of basil leaves, put two peeled roasted peppers into the food processor with the other ingredients, and continue to follow the recipe.
1. Remove the salmon from the refrigerator about an hour before serving, to reach room temperature.
2. Place two to three tablespoons of crumble in beautiful glass serving cups. Place three salmon cubes on top of the crumble and place a teaspoon of pesto sauce next to them.
3. You can decorate the cups with cherry tomatoes roasted in the oven with a little olive oil and coarse salt.