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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 em emulsão de tomate e puré de funcho

Alaska Wild Salmon with tomato emulsion and fennel puree

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

Alaska Wild Salmon with tomato emulsion and fennel puree

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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