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Recipe by Hudi Greenberger

Shabbat Fish Board

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Shabbat Fish Board
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Egg - Sesame
40 Minutes
Diets
- Pescatarian - Gluten Free - Low Carb - No Refined Sugar - Paleo

This impressive board is sure to add to your Oneg Shabbat. Make sure your oil is screaming hot before you add the fish; the method here is more important than the seasoning.

Ingredients

For All Fish

Salmon

  • large fillet of salmon

  • oregano

Tuna

  • large tuna steak

  • 1 egg white

Turbot

  • parsley flakes

  • dehydrated maple syrup

For Finishing

  • limes, cut to wedges

  • halved cherry tomatoes

  • halved radishes

Directions

Prepare the Fish

1.

The night before cooking, salt each fillet with a thin layer of kosher salt, then let sit in the fridge overnight. In the morning, pat dry.

2.

Prepare a frying pan with oil and set on high heat.

3.

For the salmon, sprinkle over the spices and pat them onto the fish. When the oil is hot, sear with the skin side up for four minutes, then flip and cook another three minutes. Remove to a plate lined with paper towels.

4.

For the tuna steak, rub all over with egg white. This will help create a really crispy crust. Pat on sesame seeds to cover completely. Set in the freezer for one hour before cooking (this step is optional but highly recommended!). Sear in hot oil for two minutes per side. Remove to a plate lined with paper towels.

5.

For the turbot, sprinkle over the spices and pat them onto the fish. Sear a couple minutes per side. I use two spatulas because it’s very delicate. The crust is a little sticky, so place directly onto a plate sans paper towels.

Assembly

1.

Prepare a large serving board. Slice tuna against the grain and fan out the slices on the board. Place the turbot and salmon opposite.

2.

Nestle arugula and microherbs all around the fish, creating a bed of greens. Arrange lemon and lime wedges around the fish. You can also add halved cherry tomatoes and radishes.

3.

Drizzle a little sesame oil over the tuna. Sprinkle Maldon salt over the turbot and the salmon.

Recipe tags

appetizer apps Baruch Hashem It's Shabbos BHIS entertaining fish fried Hudi Greenberger party food salmon Shabbos skillet starters stovetop tuna Turbot
Shabbat Fish Board

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Zippora Galpert
Zippora Galpert
2 months ago

Great video! Freeze the tuna with or without sesame seeds on it?

0
Shani
Shani
2 months ago

We really enjoyed this!!

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wpdiscuz   wpDiscuz

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