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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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Consomé frio de Salmão Selvagem do Alasca Keta fumado, Ovas de Salmão Selvagem do Alasca e sorvete de maçã verde

Cold consommé of smoked Alaska Wild Sockeye Salmon, salmon roe and green apple sorbet

Consomé frio de Salmão Selvagem do Alasca Keta fumado, Ovas de Salmão Selvagem do Alasca e sorvete de maçã verde

Cold consommé of smoked Alaska Wild Sockeye Salmon, salmon roe and green apple sorbet

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

Ingredients
  

  • 800 g fresh Alaska Sockeye Salmon
  • 8 dl water
  • special smoker sawdust
  • 4 leaf of gelatine - 2 g.
  • 4 egg white
  • 4 Granny Smith apple
  • 16 coffeespoons Alaska Sockeye Salmon roe
  • 16 branches dill

Instructions
 

  • Set up the smoker with the sawdust and apply to the Alaska Wild Salmon fillet for about 20 minutes.
  • After smoking, put it in a pan and cover with cold water, bring to the boil slowly, simmer for 5 minutes and strain very carefully so as not to make it cloudy. If it is cloudy, half-beat a white of egg and clarify the stock over the heat little by little, stopping it with ice so as not to break the surface layer of egg-white.
  • Take off the heat, decant and filter through a tammy.
  • Add a sheet of gelatine, softened in cold water, and dilute over heat.
  • Season and put into little glass cups.
  • Peel the apples, core them, cut into segments and freeze. When frozen, crush or put into the processor to make the sorbet.
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