Everything from the context of Alexander, an Italian blogger who lives in Sweden. The theme is: the tastes of the north ... Mr. Salmon.
Generally I can not keep up with the many contests that are offered. Many are really nice and interesting, but the lack of time and the unfamiliarity of the most basic maneuvers to place banners, etc., have kept me away from these often turns ...
:-) But I like the salmon, the contest is can participate with more preparations, one in each category. Right now I have some hours available for .... :-) Play in the kitchen, so I went to Eastern Market to catch a salmon. I did not want to copy verbatim a recipe, so I have "messed up" on my own. Accurate now, I have not invented anything, I just put the ingredients together geographically far apart, so, just to try and sympathy ... .. Alexander moved to Sweden and Italy rather than bringing about a contest full of carbonara. ... Saudade, talks about salmon.
I have until January 15, so expect a flurry of recipes: appetizer, first and second.
For starters here is a 'salad with gravlax, the classic salmon. In the original recipe with sugar, salt, dill, I added the Moroccan preserved lemons, pink grapefruit comes from Israel, potato Montoggio :-), smoked black salt from the United States. In short So, I had announced. ... More fusion than that!
I dedicate this post to a wonderful family "fusion." From Sweden, Irene, as beautiful as the sun comes in and meets in Italy, Luciano, a true Tuscan Doc. Lisa was born in Italy. In Guatemala, where Irene and Luciano in the meantime have moved, there's Manuel and Stephen, two twins, the first, with colors identical to the mother, the second with the curls of blacks dad. Italian, in Swedish, English and English words are combined. Back in Europe, and Monaco, born Victoria. Apart from French, we can add the greatest happiness of Mom and Dad Lisa Regis ... ... and of course the overwhelming joy grandparents and uncles!
salad fusion
200 g salmon
50 g salt 50 g caster sugar 1 pinch of dill
1 lemon confit
4 washers 50 g fresh ginger
soncino
1 / 2 pink grapefruit
3 quail eggs
1 potato
smoked black salt
extra virgin olive oil Place the salmon skin side down on the 4 washers lemon confit. Cover with pieces of ginger, and the mixture of sugar, salt and dill. Marinate in the refrigerator overnight. (The time depends on the weight of the salmon) Rinse quickly with cold water and thinly sliced \u200b\u200bthinly. Boil the quail eggs for 4 '. Peel and cut in half. Cook a vapore la patata tagliata a rondelle . Pulire a vivo il pompelmo e ricavare gli spicchi .
Tagliare qualche pezzetto di limone confit . Nella prima foto , tutti gli ingredienti si sono messi in posa , nelle ultime , si sono amalgamati perfettamente per formare un unico piatto ma ogni ingrediente aveva il suo ...carattere e personalità .
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