29 Jan Wild Alaska salmon and soused porcini on flatbread
Wild Alaska salmon and soused porcini on flatbread
- 2000 g cleaned fillet of Alaska wild salmon
- 800 Philadelphia cheese
- 4 kilo cleaned oxtail
- tray of stock vegetables
- 100 g fresh squid
- 320 g carrots in julienne strips
- 560 g leek in julienne strips
- 240 g red onion in julienne strips
- 200 cc balsamic vinegar
- 200 cc soy sauce
- 840 g cleaned porcini mushrooms
- cajun spices
- Maldon salt
- fresh parsley
- 400 cc 0.4º virgin olive oil
- 200 cc sesame oil
- 16 sheets filo pastry
- 2000 cc oil for frying
- 4 g Micri
- 600 g flatbread dough
- 800 cc duck fat
- Cut rectangular fillets of salmon of around 100 g each.
- Season with cajun spices and sear on each side, leaving the centre virtually raw and the outsides golden.
- Marinate for 2 hours in the balsamic vinegar, soy sauce, sesame oil and seeds and thyme.
- Cut thin slices of the soused porcini and arrange them overlapping to form a layer of 8 x 8 cm.
- Place the piece of salmon on top of the mushrooms and wrap them round it in a typical Italian 'envoltini'.
- Place the salmon envoltini in duck fat tempered at 60 ºC for 5 minutes. Remove and drain, and place on top of the toasted flatbread.
- Drizzle with the balsamic vinaigrette and parsley essence. Fry the filo pastry and cheese and drain.
- Arrange the vegetables in julienne strips, the prawn tartar and a little oxtail meat in a small bowl and the hot consommé in a little jarto pour it in front of the diner.