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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 Prateado fumado na grelha, gelatina de maçã e espuma anisada

Grilled smoked Alaska Wild Coho Salmon, apple jelly and anise foam

Salmão Selvagem do Alasca Prateado fumado na grelha, gelatina de maçã e espuma anisada

Grilled smoked Alaska Wild Coho Salmon, apple jelly and anise foam

Course Aperitif/Tapa, Starters
Alaska Product Smoked Wild Salmon
Servings 4

Ingredients
  

  • 4 Reinette apple
  • 400 g smoked Alaska Wild Coho Salmon
  • 4 sheet of gelatine
  • 4 dl water
  • 4 branch of dill
  • 4 sprig of chervil
  • 4 sprig of tarragon

Instructions
 

  • Cut the Alaska Wild Salmon into chunks and sear on the griddle.
  • Blanch the herbs in salted water for 5 seconds and refresh in iced water.
  • Reserve 1 dl of the cooking water, leave to cool, mix with the blanched herbs and process.
  • Soften the gelatine and introduce it into the siphon flask, charge it and keep cold.
  • Liquidise the apple and mix with the gelatine, put a 5 mm layer to set in a mould and keep cold. When firm, cut into squares.
  • Serve the recently seared Wild Salmon with the other ingredients.
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