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Home|Balsamic Vinegars of Modena|Marinated salmon tartar with sfusato amalfitano lemon flavour à la catalana, Balsamic Vinegar of Modena Ponti, asparagus and quail eggs

Marinated salmon tartar with sfusato amalfitano lemon flavour à la catalana, Balsamic Vinegar of Modena Ponti, asparagus and quail eggs

Marinated salmon tartar with sfusato amalfitano lemon flavour à la catalana, Balsamic Vinegar of Modena Ponti, asparagus and quail eggs
Ingredients
fresh salmon fillet 250 g
green olives 20 g
fennel 20 g
celery 20 g
red onion 10 g
4 asparagus tips
4 quail eggs
Balsamic Vinegar of Modena Ponti 50 g
extra-virgin olive oil 130 g
salt and pepper
mint leaves for garnish


INGREDIENTS FOR MARINATING THE SALMON:

1 sfusato amalfitano lemon
cane sugar 100 g
coarse sea salt 50 g
fine sea salt 50 g
Martini Dry 30 g

Preparation
De-bone the salmon and remove also the tiny bones; thinly slice the sfusato amalfitano and place it around the fillet; mix the coarse and fine salt, the cane sugar and sprinkle on the slices of Sfusato; cover with kitchen paper and wet with Martini Dry. Let it marinate in the fridge for 16 hours. Chop the vegetables, but the asparagus, remove the salmon from marinade and chop it like the vegetables, mix all the ingredients and add the Balsamic Vinegar of Modena Ponti, salt and pepper. Cook the quail eggs for 5 minutes, blanch the asparagus in salted water. Place the salad mixed with salmon in the middle of the plate, garnish with quail eggs, the asparagus tip halves and some mint leaves.