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: dmcclellan@alaskaseafood.org
Web: www.alaskaseafood.org

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Salmão selvagem do Alasca estufado com chá verde e sésamo preto

Alaska wild salmon in confit with green tea and black sesame

Salmão selvagem do Alasca estufado com chá verde e sésamo preto

Alaska wild salmon in confit with green tea and black sesame

Course Starters
Alaska Product Alaska Wild Salmon
Servings 10

Ingredients
  

For the green tea air:

  • 30 g soya lecithin
  • 10 l water
  • 200 g green tea

For the wild salmon:

  • 5000 g wild salmon

For the topping:

  • 100 g black sesame
  • 10 piece lemon peel
  • bunch fresh basil

Others:

  • 100 10 ml 0.4º refined olive oil
  • 500 g fine salt

Instructions
 

For the wild salmon:

  • Skin and bone the salmon and cut into pieces 8 cm long x 2 cm wide.
  • Cook slowly in olive oil and reserve.

For the topping:

  • Pick the basil leaves (6 leaves per pax).
  • Chop the preserved lemon peel into fine brunoise.
  • Put the black sesame in a pipette.
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