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David McClellan

Alaska Seafood Marketing Institute Regional Representative

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

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Salmão Selvagem do Alasca em emulsão de tomate e puré de funcho

01 Feb Alaska Wild Salmon with tomato emulsion and fennel puree

Posted at 11:25h in Wild Alaskan Salmon by
Salmão Selvagem do Alasca em emulsão de tomate e puré de funcho

Alaska Wild Salmon with tomato emulsion and fennel puree

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Course Main Course
Alaska Product Alaska Wild Salmon
Servings 10

Ingredients
  

For the main ingredient

  • 1000 ml virgin Baena olive oil
  • 50 fillets of Wild Salmon

For the fennel puree

  • 3000 g butter
  • 5000 g fennel
  • 100 g coriander
  • 1000 g carrot

For the emulsion

  • 2000 ml 104 refined olive oil
  • 100 g whole cayenne
  • 10 kg red tomatoes

Instructions
 

For the fennel puree:

  • Blanch, clean and cut up the fennel and carrots.
  • Bake in the oven, wrapped in aluminium foil with a little coriander and butter.
  • Process finely and pass through a fine sieve.

For the tomato puree:

  • Peel and deseed the tomato.
  • Heat the oil and add the tomato and a little cayenne pepper, let it cook gently. Leave to cool.
  • Process and pass through a fine sieve.

For the Wild Salmon:

  • Take the fillets from the Wild Salmon.
  • Cut into portions of 180 g.

For the gelatine:

  • Blanch the fennel branches, refresh and liquefy.
  • Jell the resulting liquid with agar-agar, on a plate, to a depth of 0.5 cm.
  • Cut into 1.5 cm squares.

Finishing and presentation:

  • Cook the Wild Salmon in a frying pan with a little olive oil.
  • Lay a base of tomato puree, arrange the Wild Salmon on top and the fennel puree at the side with fennel sprigs.
  • Finish with a ring of virgin olive oil around the whole.
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