Passport magazine: Russian lifestyle
Home Archive April 2007

About Us

From the Publisher

Contact Us



Current IssueArchive
Restaurant GuideRestaurant ReviewsInternational Food BlogsWine TastingsTravelMoscow EmbassiesAirlines to RussiaMoscow AirportsCustoms and VisasResidence permitMoscow Phone DirectoryMuseums and GalleriesWi-Fi Hot Spots in MoscowClubs!Community ListingsMoscow Downtown MapMoscow Metro MapRussian LinksInternational Links
Advertise with Us
Our Readers - a profileAdvertising RatesDistribution List
Click for Moscow, Russia Forecast
Our Partners
Knights of the Vine RUSSIA


Recipe

Caramelle Al Salmone
Spuma allo zenzero , caviale e emulsione darancia salmon candies, ginger foam, black caviar, orange emulsion.
Recipe
Serves 4

Pasta Dough
200 gr. Flour 00
50 gr. Semolina flour
7 egg yolk
1 gr. Salt

Filling

Salmon fillet 500gr.

Ginger Foam
Ginger fresh 50 gr.
Olive oil 50 ml
Fresh Cream 250 gr.

Orange Emulsion

500 ml fresh orange juice
Fennel 50 gr.
Celery 50 gr.
Olive oil
Salt

Sift the flour and salt on to a work surface, add the egg yolk and knead until smooth and elastic, adding a little water if needed: the pasta should be elastic but not sticky.

Leave to rest for 2 hours before use.
Using a pasta machine, roll out as thinly as possible.
Cutting it into squares 9x9.
Cut the salmon fillet into strip, 2 cm high and 4 cm long and fill the pasta.
Close it forming a candies shape.

For the foam , first making the ginger oil, in a baking tray pouring the oil and ginger and leave for 3 hours in the oven by 70 degrees.
Cool and pour it in a ISI siphon add the cream and a pinch of salt. leave in a bain maire by 70 degrees.

For the emulsion in a pan add a little of oil, the vegetable, leave for 5 minutes than add the orange juice.
Reduce it by half , take out the vegetables and pour the juice in a blender.

Start to blending it and add the oil slowly.







 Copyright 2004-2012 +7 (495) 640 0508, info@passportmagazine.ru, www.passportmagazine.ru
OnLine M&A Russia Deal Book
Follow Us