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Alaska Wild Salmon with tomato emulsion and fennel puree
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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.