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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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Sashimi de Salmão Vermelho com flor de alho e gelatina de emulsão do branco da laranja

Sockeye salmon sashimi with garlic flower and jellied orange pith emulsion

Sashimi de Salmão Vermelho com flor de alho e gelatina de emulsão do branco da laranja

Sockeye salmon sashimi with garlic flower and jellied orange pith emulsion

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

Ingredients
  

For the orange pith emulsion:

  • 360 g orange pith
  • 280 g shiro miso
  • 200 g chives
  • 8 dl lemon juice
  • 12 dl extra virgin olive oil

Instructions
 

For the citrus fruit oil:

  • Grated peel of 4 oranges, 2 lemons and 1 grapefruit, 1.5 l olive oil.
  • Put all together in a vacuum bag and simmer in a bain-marie at 75ºC for 3 hours. Remove, cool rapidly, and leave to rest for a day in the cold.

For the orange pith emulsion:

  • Process all the ingredients except the oil. When very fine emulsify with the oil and leave for 2 hours in the refrigerator.
  • Clean the wild salmon. When the fillets are absolutely clean, pass through a blowtorch flame and cut for sashimi, arrange on the plate with the citrus fruit oil, fried garlic flower, tamari and jellied orange pith emulsion.
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