The judges were stunned: the small upgrade to salmon that made it the tastiest in the world

Salmon fillet in a pistachio and cilantro crust

In a cilantro-lemon butter sauce | Nissim Zalait

Ingredients:

For the fish:

• 4 salmon fillets (150-200 grams each)

• Salt, black pepper

• 1-2 tbsp olive oil

For the pistachio crust:

• 3/4 cup peeled and roasted pistachios

• 1/2 cup breadcrumbs or panko

• 1 clove garlic, crushed

• 1 tsp Dijon mustard

• 2-3 tbsp olive oil

• Grated zest of one lemon

• 1 tbsp chopped parsley

• Ground cilantro leaves

• Salt, black pepper

For the sauce:

• 50-70 g butter

• Juice of one lemon

• Finely chopped cilantro

• Salt, black pepper

Preparation:

1. Crust: Coarsely grind the roasted pistachios. Add breadcrumbs, garlic, mustard, oil, lemon zest, parsley, cilantro, salt, and pepper. Mix until a moist mixture is obtained.

2. Salmon: Preheat oven to 200 degrees. Arrange salmon on a baking sheet lined with parchment paper, skin side down. Season, brush with oil, top with the crust, and press gently. Roast for 12-15 minutes.

3. Sauce: Melt butter in a small pot, add lemon juice and cilantro. Cook on low heat for 1-2 minutes.

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Ricotta-cilantro cake with cilantro anglaise

Eliav Sasson and Jackie Azoulay

Ingredients:

For the syrup: 1 cup sugar, 4 cups water, 2 cups cilantro leaves.

For the butter: 100 g butter, 1.5 cups cilantro.

For the cake: 3 eggs, 1/2 cup sugar, 1 cup cilantro butter, 1 tbsp vanilla, 1 baking powder, 1 cup flour, 1 cup milk, 1 cup ricotta.

For the anglaise: 1 cup syrup, 2 cups heavy cream, vanilla, lemon zest, 2 tbsp cornstarch, 1/2 cup cold milk, 1 tbsp almond liqueur.

Preparation:

1. Syrup and butter: Cook the ingredients for the syrup and butter separately for about an hour, then strain.

2. Cake: Whip whites with sugar. Whisk yolks with cilantro butter, vanilla, baking powder, flour, milk, and ricotta. Fold in the whites. Bake in small molds for 20 minutes at 180 degrees. Moisten with syrup.

3. Anglaise: Heat syrup with cream, vanilla, and zest. Add cornstarch dissolved in cold milk, cook until thickened, and add almond liqueur.

The recipes are provided here as they were supplied to us by the contestants.