SALMON ALLA FIORENTINA

Ingredients

• 2 lbs Fresh salmon fillets
• 1 sprig Fresh parsley sprig
• 2 cloves Garlic cloves
• 1 pinch Fresh sage leaves
• 1 Bay leaf
• 1 Large eggs
• All-purpose flour (Quantity estimated (not specified in original recipe))
• to taste Salt (Quantity estimated (not specified in original recipe))
• to taste Black pepper (Quantity estimated (not specified in original recipe))
• Mayonnaise (Quantity estimated (not specified in original recipe))
• for frying Vegetable oil (Quantity estimated (not specified in original recipe))

Instructions

1. 1In a large pot, bring water to a boil. Add the parsley sprig, garlic cloves, sage, and bay leaf. Gently place the salmon in the boiling water. Reduce heat to a simmer and cook for 30 minutes, or until the salmon is cooked through and easily flakes with a fork.
2. 2Carefully remove the salmon from the pot and let it cool slightly. Remove the skin and bones from the salmon. Gently roll the salmon into fillets approximately 3/4 inch thick.
3. 3In a shallow dish, beat the egg. In another shallow dish, combine flour, salt, and pepper. Dip each salmon fillet in the beaten egg, then dredge in the flour mixture, ensuring it's evenly coated.
4. 4Heat vegetable oil in a skillet over medium heat. Carefully place the floured salmon fillets in the hot oil and sauté for 2-3 minutes per side, or until the fish is cooked through and lightly browned.
5. 5Serve the sautéed salmon immediately with mayonnaise.