Materials:
1/2 kg salmon fillet
Ingredients for tempura:
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1 cup flour
1/4 cup cornstarch
1 pc baking powder
1 cup baking soda
Water as needed
2 eggs
A tablespoon of chopped basil
salt
White pepper
Ingredients for chard:
2 cups coarsely chopped chard leaves
50 grams butter
1/2 teaspoon crushed garlic
salt
White pepper
Ingredients for yogurt sauce:
1 yogurt 4.5% fat
2 tablespoons olive oil
Coarse salt
Ground black pepper
Oil for frying
Preparation method:
• Cut the salmon fillet into 2 cm cubes.
• Mix the tempura ingredients (the tempura should be thick)
• Heat the oil (not too hot) and dip the salmon fillet in tempura and fry until golden brown.
• Lightly sauté the chard leaves in butter and garlic and season with salt and pepper.
Plate arrangement
Preferably a rectangular plate, place a few chard leaves (in the shape of a small nest) at intervals between the leaves, place a piece of salmon fillet on each "nest", and on the side, sprinkle the yogurt on top, drizzle olive oil over it, and season with salt and pepper.
