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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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Fatias De Salmao Selvagem Do Alasca Com Tartaro De Vieira

Wild salmon slices with scallop tartar

Fatias De Salmao Selvagem Do Alasca Com Tartaro De Vieira

Wild salmon slices with scallop tartar

Course Main Course
Alaska Product Alaska Wild Salmon
Servings 4

Instructions
 

  • Clean the wild salmon, cut into medium-sized rectangles and marinate for 7 minutes in sea salt.
  • Clean the salt from the salmon and place it in oil previously prepared by poaching a few cloves of garlic in it very gently for two hours.
  • Increase the heat of the oil to 50 ºC and leave the salmon in it for 5 minutes.
  • Remove the salmon and prepare a scallop tartar by cutting the scallop into thin slices and marinating with:
  • 1 cl lemon juice
  • 2 sprigs chive, finely chopped
  • a few parlsey leaves, finely chopped
  • a pinch of salt
  • 2 cl olive oil
  • teaspoon Dijon mustard
  • After a few minutes, layer the scallop tartar between the salmon slices and keep aside until ready to plate.

Presentation:

  • Place the fresh Aragon salad and the tube of mixed vegetables on one side of the plate, and the squid with the garlic quince jelly on the other.
  • Place the herb soup in the centre of the plate, then the salmon with the tartar, and finally the black olive soufflé.
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