Salmon in a braided zucchini coat

Ingredients for 2 servings:

• 120 g salmon fillet(s), skinless, evenly sized middle piece
• 2 tsp soy sauce
• 2 tsp rice wine
• some sugar
• Oil for frying
• 1 medium-sized, straight zucchini
• Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 53 minutes

decorative appetizer in Japanese style

Rinse the zucchini and trim off the blossom and stem ends. Ideally, use an electric food slicer to cut the zucchini lengthwise into thin slices, halve these lengthwise, and blanch them in boiling salted water for about 15 seconds. Rinse in cold water, drain well, and place on a clean kitchen towel to cool. This will absorb any remaining water. Place the cooled zucchini slices lengthwise close together on a sushi mat, then interlace more slices crosswise. The size depends on the salmon; trim off any excess with a sharp knife. Divide the salmon into two portions, toss in a mixture of soy sauce, rice wine, and sugar, and marinate for about 15 minutes. Cook in the heated oil. Use the mat to wrap the salmon in the zucchini interlace, and serve lukewarm or cooled at room temperature.