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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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Salmão do Alaska ao sabor de Funcho e Tártaro de Legumes Novos

Alaska salmon with fennel and a tartare of young vegetables

Salmão do Alaska ao sabor de Funcho e Tártaro de Legumes Novos

Alaska salmon with fennel and a tartare of young vegetables

Course Main Course
Alaska Product Alaska Wild Salmon
Servings 4

Ingredients
  

  • 3920 g Alaska salmon
  • 1200 g fennel
  • 4 dl white wine
  • 800 g courgettes
  • 600 g red pimento
  • 800 g mushrooms
  • 200 g garlic
  • 4 dl oil
  • 4 dl fish stock
  • salt to taste

Instructions
 

  • Skin and bone the salmon and cut it into steaks. Season with salt and pepper.
  • Cut all the vegetables into little dice, season and sauter separately in oil. Mix the vegetables when sautéed.
  • Pour a little oil into a frying pay and when it is hot, colour the salmon steaks. Moisten with white wine and add the fennel cut in dice, the chopped garlic and fish stock. Cover and leave to cook in its own steam for 15 minutes.
  • Take up the fish, process the fennel and stock to obtain a sauce, and correct the seasoning.
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