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

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Naco De Salmao Selvagem Do Alasca, Ravioli De Camarao E Gengibre

29 Jan Wild red Alaska salmon, langoustine and ginger ravioli, white asparagus and sherry butter

Posted at 16:57h in Wild Alaskan Salmon by
Naco De Salmao Selvagem Do Alasca, Ravioli De Camarao E Gengibre

Wild red Alaska salmon, langoustine and ginger ravioli, white asparagus and sherry butter

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Course Main Course
Alaska Product Alaska Wild Salmon
Servings 4

Ingredients
  

  • 20 pieces Alaska red salmon 600-800 g
  • 1200 g clarified butter
  • 56 scallops

Instructions
 

  • Cut the salmon into rectangles of 9 cm x 4 cm. Remove the skin and keep aside.
  • For the scallop: cut thinly with the help of a meat slicer and arrange the slices to resemble a carpaccio on a rectangle of greaseproof paper of 9 cm x 4 cm. Keep aside.
  • Clarify the butter, skim off the whey and heat the rest to get noisette butter.
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