| Type of plate | Fish |
| Time | 45′ |
| Portions | 1 |
| Type of vinegar | Forvm Cabernet Sauvignon |
| Difficulty | Medium |
Ingredients: asparagus puree and sauteed tips
5 asparagus
Ingredients: parmesan plate
50 gr grated Parmesan
5 g flour (approx. 10% of parmesan)
Ingredients: Forvm vinegar reduction
50 ml Forvm Cabernet Sauvignon vinegar
20g sugar
10 ml extra virgin olive oil
2 berries black peppercorns
1 clove
1 sprig thyme
Ingredients: salmon
150 g of fresh salmon loin
Aromatic herb (optional) for steaming (b.p. thyme)
Remove the hard part of pelándolos asparagus with a peeler and separate the yolks (about 5 cm) trunks. Emincé latter cut half a centimeter.
We heat abundant water with a handful of salt and cook (blanch about segundso, p.e.20-30 seconds) the buds. Cut the cooking cooling them in ice water and dry them on paper towels.
Boil the stems and skins in a saucepan. Until they are well, very tender. The “excess” cooking here will be an advantage, since the crush and strain to make the puree, just vegetable fiber and will spend all the puree.
When they are cooked, the same way we cool it with the tips: in a bowl with water and ice so as to cut cooking. We’ll leave a few minutes in water to hydrate well and help in the emulsion. This, along with the “excess” of cooking that you will have applied, will allow us to assemble the mash without adding any oil or fat.
Crush stems and skins and had a very fine / strainer mesh. As soon as we will have been fiber in the colander and he will have passed all the puree. Reserve in a warm place, but emplatar regenerate.
While the trunks of cooked asparagus we can start preparing parmesan shingles. Very simple. Mix flour and grated Parmesan in a bowl.
In a baking tray with silpat or with greaseproof paper, we prepare 1 “rallita” size as one of the photo. Generosa.
Cover with another silpat or paper towel with some weight and bake at 180 degrees (between 160-180) for a few minutes (8-10) until the cheese is homogenized in a sheet.
Remove from oven. We removed the top silpat or greaseproof paper and, using a rolling pin, place a sheet of parmesan on it and give it the desired shape. Quickly harden and maintain the given shape.
Together all ingredients in a reducing or SAUTEUSE and low-medium heat until we get a texture reducing lapping. We tried taste: it should be sweet at first, acid at the end, and should not reek of vinegar. As it will, we add a little water and re-cut. So, as many times as needed for the vinegar is not so penetrating aroma and sweet and sour tones appreciate.
Strain and reserve in a cool / warm place (but it will solidify upon cooling and we have to regenerate).
We added one / two tablespoons of oil to the bowl where us reserve reduction. Why? Being a reduction (intense flavor, strong), oil (fat) above will be reduced and will be the first thing the diner to sample and savor help / cushion reduction. In the photo of the dish this is observed.
We remove the thorns of salmon. Limpito cooking.
Generously salted salmon. Oil paint it.
Steam. The skin should be at the top. We did it on a set of pots steaming, in which we add a sprig of thyme to the water to aromatize fish.
Note: The oil will help create a film / barrier in the cooking juices prevent leakage and skin looking up, she makes “stop” so that we no salmon juices evaporate.
The salmon will be when, fingers, we can press lightly on the sides of salmon and see that meat is separated a bit.
Sauté the asparagus tips in a pan with a little oil. Until they are a light golden color. Beware of excess fat / oil.
Regenerate / heat up, where appropriate, asparagus puree and vinegar reduction Forvm.
Add salt.
To serve.
