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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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Cubo de Salmão-vermelho do Alasca em azeite de Maillard e espuma de Porra Antequerana

Sockeye salmon dice with Maillard oil and Antequera foam

Cubo de Salmão-vermelho do Alasca em azeite de Maillard e espuma de Porra Antequerana

Sockeye salmon dice with Maillard oil and Antequera foam

Course Aperitif/Tapa
Alaska Product Alaska Wild Salmon, Sockeye Salmon
Servings 4

Ingredients
  

For the Antequera foam:

  • 1280 g ripe tomato
  • clove of garlic
  • 480 red pimento
  • 320 g fine white breadcrumbs
  • 8 dl extra virgin olive oil
  • rice vinegar
  • salt

Instructions
 

For the Antequera fritter foam:

  • Process the tomato with the garlic, pimento and fresh white breadcrumbs until forming a fine paste. Add a few drops of rice vinegar and emulsify with the virgin olive oil. Season with salt and strain.
  • Put the mixture into the siphon and charge with two cartridges. Keep cold.

For the Maillard oil:

  • Cook slices of wild salmon on a griddle over a gentle heat some without fat, so that everything that sticks to the pan can be separated. When well toasted and dry, remove and weigh the fish.
  • Process the Maillard reagent with virgin Arbequino olive oil, 4 parts of oil to 1 of Maillard reagent, then leave to rest in a receptacle to precipitate so as to obtain clear oil but with all the flavour of the toasted salmon. Also add to the above mixture 1 part of well-toasted crust of bread. To strain it, use a superfine coffee sieve.
  • Cut the wild salmon into dice with 1 cm sides.
  • In the bottom of a glass put a little Maillard oil at 60ºC and put in the
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