Chef Miquel Calent brings us a fish dish full of flavour, where citrus fruits contrast with the softness of rosemary.
Salmon with citrus and rosemary potatoes
- Salmon loin
- Garlic, red onion and fresh rosemary
- Fish broth or water
- Beer and orange liqueur
- orange and lemon
- Locust bean gum CAROB
- Virgin olive oil
- Salt, black pepper and pink pepper
Peel and clean the potatoes. We cut them round and thin.
We put them in an oven basin, with a drizzle of olive oil, salt, good pepper and a couple of rosemary buds.
We add a little fish broth, or water, just a few millimeters, that does not cover.
Bake at 200º for about 30 minutes, until the potatoes are practically cooked, the top layer is golden brown and the broth has evaporated.
To make the sauce, we fry a couple of garlic and a purple onion, cut very small. When it takes color we add a little orange juice and let it caramelize.
Now we add a cup of orange liqueur, a glass of beer, a little fish broth and a teaspoon of locust bean gum.
Let cook for five minutes. We stop the fire and add the juice of two oranges and one lemon, also their grated skins.
Arrange the pieces of salmon, without skin or bones, on the potato, add a little sauce on each piece of fish, a couple of pink pepper balls and a rosemary sprout.
We return to the oven for about 8 minutes and towards the table.
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