2 - 3 saffron strands
2 egg yolks
1 garlic clove, crushed
4 salmon trout steaks
oil for deep frying
salt and ground black pepper
green salad, to serve
1. Soak the saffron in 15 ml (1 tbsp) boiling water and then beat the mixture into the egg yolks. Season with garlic, salt and pepper.
2. Place the fish steaks in a shallow dish and coat with the egg mixture. Cover with clear film and
marinate for up to 1 hour.
3. Heat the oil in a deep fryer until it is very hot then fry the fish, one steak at a time, for about 10 minutes until golden brown.
4. Drain each steak on kitchen paper. Serve with a green salad.