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David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

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Salmao Selvagem Do Alasca Com Espuma De Maionese Quente E Sanguinea

29 Jan Alaska Wild Salmon with warm foam of mayonnaise and blood orange

Posted at 17:21h in Wild Alaskan Salmon by
Salmao Selvagem Do Alasca Com Espuma De Maionese Quente E Sanguinea

Alaska Wild Salmon with warm foam of mayonnaise and blood orange

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Course Main Course
Alaska Product Alaska Wild Salmon
Servings 4

Ingredients
  

  • 48 Supreme of Wild King Salmon
  • 1000 g Liquid pasteurised egg
  • 200 g Pasteurised egg yolk
  • 40 g Tarragon vinegar
  • 8 g Salt
  • 1000 g Clarified butter
  • 32 Segments blood orange
  • For the tarragon oil
  • 100 g Tarragon leaves
  • 400 ml Sunflower oil
  • 4 ISI syphon
  • 8 ISI air cartridges
  • Maldon salt
  • 4 bulb Fresh fennel
  • 4 bunch Fresh anise herbs

Instructions
 

  • Cut the wild salmon into semi-escalopes of 20 g (12 pieces)
  • Mix the ingredients in the food processor, pouring in the butter as if making a mayonnaise. Fill the syphon and load with the two cartridges. Place in a bain marie without exceeding 75º.
  • For the tarragon oil, heat it slightly and then infuse the tarragon and process in a blender.
  • Sear the wild salmon on the griddle on one side only.
  • Thinly slice the fennel and crisp up in iced water.
  • Remove any stalks from the herbs.
  • Season the salad of anise herbs and fennel with grapefruit juice, grapefruit zest, oil and salt
  • Place the salad at one end of the plate, the salmon at its side, and finish by saucing with the béarnaise foam and tarragon oil.
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