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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: dmcclella[email protected]
Web: www.alaskaseafood.org

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Salmão com Kadaif e Spring-Roll de Legumes

Salmon kadaif with little vegetable rolls

Salmão com Kadaif e Spring-Roll de Legumes

Salmon kadaif with little vegetable rolls

Course Starters
Alaska Product Alaska Wild Salmon
Servings 2

Ingredients
  

For the kadaif:

  • 720 g skinned and boned Alaska wild salmon
  • salt flakes to taste
  • black peppercorns to taste
  • 160 g kadaif pastry
  • 80 g clarified butter

For the vegetable rolls:

  • 2 aubergine
  • 2 handful spinach
  • 2 onion
  • 2 clove of garlic
  • 2 courgette
  • 2 carrot
  • 8 sheets of phyllo pastry
  • 80 clarified butter
  • various purees to taste
  • oil to taste

Instructions
 

For the kadaif:

  • Season the salmon with salt and pepper and wrap it in the kadaif pastry sheets.
  • Spread with butter and put into the oven at 170º until cooked as desired (it should be lightly pink in the middle).
  • Reserve.

For the little vegetable rolls:

  • Cut the vegetables into julienne and sauter them in the oil by turns.
  • Reserve.
  • Open the sheets of phyllo pastry, arrange the vegetables carefully in them and roll up.
  • Spread the rolls with butter and bake in the oven until golden (approximately 10 minutes).
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