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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<br /> Fax:+34 93 589 7051

E-mail: [email protected]<br /> Web: www.alaskaseafood.org

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Salmao Selvagem Do Alasca Com Espuma De Maionese Quente E Sanguinea

Alaska Wild Salmon with warm foam of mayonnaise and blood orange

Salmao Selvagem Do Alasca Com Espuma De Maionese Quente E Sanguinea

Alaska Wild Salmon with warm foam of mayonnaise and blood orange

Course Main Course
Alaska Product Alaska Wild Salmon
Servings 4

Ingredients
  

  • 48 Supreme of Wild King Salmon
  • 1000 g Liquid pasteurised egg
  • 200 g Pasteurised egg yolk
  • 40 g Tarragon vinegar
  • 8 g Salt
  • 1000 g Clarified butter
  • 32 Segments blood orange
  • For the tarragon oil
  • 100 g Tarragon leaves
  • 400 ml Sunflower oil
  • 4 ISI syphon
  • 8 ISI air cartridges
  • Maldon salt
  • 4 bulb Fresh fennel
  • 4 bunch Fresh anise herbs

Instructions
 

  • Cut the wild salmon into semi-escalopes of 20 g (12 pieces)
  • Mix the ingredients in the food processor, pouring in the butter as if making a mayonnaise. Fill the syphon and load with the two cartridges. Place in a bain marie without exceeding 75º.
  • For the tarragon oil, heat it slightly and then infuse the tarragon and process in a blender.
  • Sear the wild salmon on the griddle on one side only.
  • Thinly slice the fennel and crisp up in iced water.
  • Remove any stalks from the herbs.
  • Season the salad of anise herbs and fennel with grapefruit juice, grapefruit zest, oil and salt
  • Place the salad at one end of the plate, the salmon at its side, and finish by saucing with the béarnaise foam and tarragon oil.
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