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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
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Coca De Salmao Selvagem Do Alasca E Boletos Em Escabeche

29 Jan Wild Alaska salmon and soused porcini on flatbread

Posted at 17:02h in Wild Alaskan Salmon by
Coca De Salmao Selvagem Do Alasca E Boletos Em Escabeche

Wild Alaska salmon and soused porcini on flatbread

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Course Main Course
Alaska Product Alaska Wild Salmon
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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'.

PRESENTATION:

  • 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.
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