Alaska Seafood Marketing Institute (ASMI) Logo English Mobile

Contact

For more information on ASMI’s campaigns to promote Alaskan seafood, please contact the Southern Europe office, located in Barcelona, Spain, to request media information or artwork.

David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

Tel:+34 93 589 8547
Fax:+34 93 589 7051

E-mail: [email protected]
Web: www.alaskaseafood.org

Follow us on Social Networks

Acepipe De Salmao Selvagem Do Alasca Estufado Com Legumes E Cogumelos De Temporada

29 Jan Alaska wild Coho salmon casseroled with young vegetables and seasonal wild mushrooms

Posted at 17:27h in Wild Alaskan Salmon by
Acepipe De Salmao Selvagem Do Alasca Estufado Com Legumes E Cogumelos De Temporada

Alaska wild Coho salmon casseroled with young vegetables and seasonal wild mushrooms

Print Recipe Pin Recipe
Course Main Course
Alaska Product Alaska Wild Salmon
Servings 4

Ingredients
  

  • 16 baby courgettes
  • 16 baby aubergines
  • 4 bunch young garlic shoots
  • 4 scallion
  • 8 small artichokes
  • 16 cherry tomatoes
  • 4 green pepper
  • 800 g seasonal wild mushrooms

For the sauce

  • wild salmon bones
  • 12 garlic cloves
  • 8 shallots
  • 4 sprig rosemary
  • 4 sprig thyme
  • 4 dl soy sauce
  • 8 dl beef stock

Also

  • 1600 g fillet of Alaska wild salmon the silver variety (Coho)
  • 4 Greek yoghurt

Instructions
 

  • Cut the Alaska wild salmon, with the skin on, into 3 x 3 cm cubes.
  • Sear the mushrooms and vegetables on the griddle, except the artichokes, which should be cooked in a blanquette after cleaning.
  • Keep aside half an artichoke and slice very finely with the help of a food slicer or mandolin. Fry gently in olive oil at around 160 ºC until dry. Drain on kitchen paper, season and leave to cool until crisp.
  • Brown the fish bones in the oven and mix with the braised mirepoix in a casserole along with the thyme and rosemary. Add the soy sauce and reduce; add the beef stock and simmer for 15 minutes.
  • Strain, season and thicken or reduce if necessary.
  • Arrange the vegetables with the mushrooms and Alaska wild salmon dice, previously seared on the griddle, on a plate, all hot and al dente.
  • Drizzle with sauce and finally add a few drops of Greek yoghurt.
Print page
0 Likes
No Comments

Sorry, the comment form is closed at this time.