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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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Batatas E Salmao Selvagem Com Baunilha

Potato and wild salmon with vanilla

Batatas E Salmao Selvagem Com Baunilha

Potato and wild salmon with vanilla

Course Garnish, Starters
Alaska Product Alaska Wild Salmon
Servings 4

Ingredients
  

  • 800 g Mona Lisa potatoes
  • 2000 ml Sunflower oil
  • 8 g Salt
  • Supreme of Smoked King Salmon

For the vanilla oil

  • 400 g Sunflower oil
  • 40 g Vanilla pods
  • 4 g Maldon salt

Instructions
 

  • Cut the potatoes into dice of 2 cm3. Season.
  • Cover with the sunflower oil and make a confit for 30 minutes at 120º. Leave to cool in the same oil.
  • Cut the wild salmon into dice of 2 cm3.

Vanilla oil:

  • Infuse the opened vanilla pods in the oil at 80º. Drain and keep the oil and vanilla pulp aside.
  • Put a cube of potato followed by a cube of wild salmon on a brochette stick. Drizzle with the vanilla oil and sprinkle a little Maldon salt on top.
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