Orange jelly with avocado and salmon tricolore

[A recipe ' improvised ': in the sense that we saw yesterday the wonderful initiative of the site Italian cuisine in collaboration with the Airc, the Italian Association for cancer research, inviting to use in cooking the ' oranges of health’ (run from 21 to 26 January in many Italian cities to buy oranges from Sicily to help the Association!!!) and Flip Flip is coming off this recipe. The blood orange has become a jelly and juice joined the avocado to make a cream: all accompanied by fresh salmon fillet ‘ with poppy seeds , by pumpkin, and almond flakes. The taste is acrid’ gelatin degrease the greasiness of salmon and avocado.

strong> Serves 4:

  • 400 grams of fresh salmon
  • a ripe avocado
  • 5 blood oranges AIRC
  • salt and olive oil to taste
  • 30 grams of white slivered almonds, unsalted
  • 30 grams of poppy seeds
  • 30 grams of pumpkin seeds
  • a few drops of lemon juice

The orange jelly must be made in advance: put 8 sheets of gelatin to soak in cold water for 15 minutes abbondanta, Meanwhile squeeze 4 oranges and heat over low heat juice. When it is hot, take the gelatin, squeeze it carefully and put it in the juice, stirring well until is dissolved completely and add a tiny pinch of salt. Put the gelatin in a rectangular or square container so that the liquid arrives at a height of about one centimeter, a centimeter and a half and place in refrigerator to solidify. Diliscare the salmon and remove the skin, obtaining 12 pieces. Put them in a bowl to marinate in the juice of an orange (tenetene by two tablespoons). Preheat oven to 200 degrees ventilated. Peel the avocado and whip together with 3 tablespoons of olive oil and orange juice that you have set aside. Drain the salmon,anoint him with oil making sure that everything is well 'oiled’ , season with salt and panare the cubes with different kinds of seed. Place the salmon on a baking sheet covered with parchment paper and cook for 5 minutes. Cut the orange jelly into pieces, put on the plate two tablespoons of avocado cream and lay the salmon pieces, then the gelatin.

THE PAIRING: this dish can 'dare’ a blister: our choice fell on a Franciacorta Brut or Extrabrut.

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2 comments

conunpocodizucchero.it 18 January 2013 at 16:37

Wow! There has inspired this initiative eh! What a rich and beautiful dish!!!!Congratulations!

Reply
fratelli_ai_fornelli 18 January 2013 at 17:12

Take part, you're ahead. And it also makes good. Thanks for the compliments are always kind and responsive

Reply

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