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

Follow us on Social Networks

Tortilha de Salmão Selvagem do Alasca em desconstrução

Alaska Wild Salmon omelette in deconstruction

Tortilha de Salmão Selvagem do Alasca em desconstrução

Alaska Wild Salmon omelette in deconstruction

Course Aperitif/Tapa
Alaska Product Wild Salmon Roe (Ikura)
Servings 4

Ingredients
  

  • 240 g Wild Sockeye Salmon roe
  • For the potato foam:
  • 800 g peeled Mona Lisa potatoes
  • 400 ml liquid cream
  • 320 ml water from cooking the potatoes
  • 100 g virgin olive oil
  • 4 g salt
  • beaten egg
  • 600 ml pasteurised egg yolk
  • 4 g salt
  • 100 ml water
  • 4 siphon flask
  • 8 air cartridges

Instructions
 

  • Cut up and boil the potatoes, they must be very well cooked. Drain and reserve 80 ml of the cooking water.
  • Process the potatoes, warm cream, cooking water and oil, season and strain.
  • Fill a siphon flask, charge it and put it in a bain-marie at 70ºC.
  • Beat the egg yolk with salt and water in a bain-marie as for a Hollandaise sauce.
No Comments

Sorry, the comment form is closed at this time.