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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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Guindara with roast cherry tomatoes, vanilla-scented pumpkin cream and basil oil

Guindara with roast cherry tomatoes, vanilla-scented pumpkin cream and basil oil

Course Main Course
Alaska Product Alaska Black Cod
Servings 4

Ingredients
  

  • 4 small pumpkin
  • 4 vanilla pod
  • olive oil
  • a few basil leaves handful of pine-nuts
  • 480 ml virgin olive oil
  • 48 cherry tomatoes
  • 2400 g Guindara black cod

Instructions
 

  • Peel the pumpkin and cook. Mash with the vanilla pulp, a small glass of the cooking water, salt and a drop of olive oil until you have a smooth, creamy purée. Keep aside.
  • For the oil, mash the basil leaves with the olive oil and pine-nuts Keep aside.
  • Put the cherry tomatoes on an oven tray with a pinch of salt and a drop of olive oil and roast for 7-10 minutes.
  • Cut the black cod into 4 pieces and steam in the vegetable stock with a sprig of rosemary for 4-5 minutes.
  • Serve accompanied by the courgette cream, the roast cherry tomatoes and the basil oil.
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