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Salmao Selvagem Do Alasca Assado Com Cebolinhas Em Cassis E Oleo De Eucalipto

29 Jan Alaska wild Chinook salmon roasted with spring onions in cassis and eucalyptus oil

Posted at 17:32h in Wild Alaskan Salmon by
Salmao Selvagem Do Alasca Assado Com Cebolinhas Em Cassis E Oleo De Eucalipto

Alaska wild Chinook salmon roasted with spring onions in cassis and eucalyptus oil

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Course Main Course
Alaska Product Alaska Wild Salmon
Servings 4

Ingredients
  

For the cassis sauce

  • 4 hallot
  • red onion
  • 8 bay leaves
  • 200 g Forum vinegar
  • 4 dl cassis purée
  • 200 g soy sauce
  • 500 g water

For the Alaska wild salmon sauce

  • 4 Wild salmon bones
  • litre red wine
  • litre beef stock
  • 200 g soy sauce
  • 400 g mirepoix

For the eucalyptus oil

  • 100 g eucalyptus dry leaves
  • 4 dl sunflower oil

Other ingredients

  • 400 g fillet of Alaska wild salmon. In this recipe
  • Sergi Arola used the King variety of Alaska smoked salmon.
  • 4 bunch chives

Instructions
 

  • Lightly brown the shallot, garlic, onion and bay leaf in a frying pan.
  • When golden, add the soy sauce, reduce, and then add the vinegar.
  • When the liquid has reduced, add the cassis, lower the heat, and cook for another 15 minutes, adding a little water if necessary. Strain and keep aside.
  • Bake the wild salmon bones in the oven and make separately a mirepoix of onion, garlic and carrot chopped very finely and browned in a saucepan with a little oil.
  • Add the bones, pour in the red wine and reduce to a quarter, loosen with 125 g water and leave to cook gently for 15 minutes, adding more water if necessary. Add the beef stock, strain and either thicken or reduce further, if necessary.
  • Infuse the eucalyptus in the sunflower oil for 5 minutes at 80 ºC and then strain.
  • Blanch the cocktail onions, peel them and take out the hardest bit at the centre without breaking them; sauté and fill with the cassis sauce until nicely glazed.
  • Sear the fillet of wild Alaska salmon on all sides, place on an oven tr
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