in the picture i uploaded i used salmon and dorade, i marinated the salmon in
two different ways...
Ok let's start from the beginning
Ingredients for 4 persons
400g / 1lb of fresh salmon filet
200g / 1/2 lbof fresh dorade filet
Extra-vergin olive oil (i will just call it oil in the recipe)
1 sac of cuttlefish Ink
2 TBL spoon of tomato sauce
1 garlic clove
1 Lemon
1 Orange
Salt in grain
Pepper
first thing to do is cut the salmon filet in cubes of about 1 centimeter (half inch), and then split it in two.
then cut the dorade filet in smaller cubes or even in stripes of 2-3 cm x 1/2 cm (1 inch x 1/4 inch)
it is now time to marinate the fish, we'll put first in a bowl the dorade with olive oil, some grained salt and pepper
second we'll put half of the salmon in a bowl with the orange juice (save the skin we'll use it later with a grater )
third we 'll put the remaining half of the salmon in a bowl with the lemon juice (again save the skin)
now timing is important, because the lemon cooks the salmon very quickly and faster than the orange, hence after 4-5 minutes we take the salmon off the lemon juice, we quickly dry it on a piece of kitchen paper and we put it in a clean bowl where we season it with oil and grained salt and grained pepper
now it is time to do the same with salmon which is marinating in the orange juice. Remove it from the orange juice, if we'll serve it soon it is not necessary to dry it, put it in bowl and season it with oil, salt and pepper.
the dorade doesn't need to be touched, hence we proceed preparing the cuttlefish ink, cuttlefish ink is great if it is fresh, but you can find it preserved as well, and the result will not suffer. Heat a pan with a splash of oil and the garlic clove that you have squeezed (almost smashed) using knife blade.
when the garlic will start frying add the 2 tomato tbl and the ink, mixed it until everything gets black, and let it cook slowly for few minutes.
it is time to prepare our dishes, we'll create three small (about 50g each) hills or heap or i don't know what term use of fish, i helped myself with an iron cylinder to shape them (tipically used to cut and shape fresh pasta)
we put on one side the dorade, in the center the orange marinated salmon and on the other side the lemon marinated salmon. (we want to provide an eating order, from the dorade to the salmon)
Now we pour a table spoon of ink cuttlefish on the dorade, we grate some orange skin on the orange marinated salmon and finallly we grate some lemon skin on the lemon marinated salmon.
we terminate dropping a couple of grain of salt on each fish.
Buon appetito!
Ok let's start from the beginning
Ingredients for 4 persons
400g / 1lb of fresh salmon filet
200g / 1/2 lbof fresh dorade filet
Extra-vergin olive oil (i will just call it oil in the recipe)
1 sac of cuttlefish Ink
2 TBL spoon of tomato sauce
1 garlic clove
1 Lemon
1 Orange
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Salt in grain
Pepper
first thing to do is cut the salmon filet in cubes of about 1 centimeter (half inch), and then split it in two.
then cut the dorade filet in smaller cubes or even in stripes of 2-3 cm x 1/2 cm (1 inch x 1/4 inch)
it is now time to marinate the fish, we'll put first in a bowl the dorade with olive oil, some grained salt and pepper
second we'll put half of the salmon in a bowl with the orange juice (save the skin we'll use it later with a grater )
third we 'll put the remaining half of the salmon in a bowl with the lemon juice (again save the skin)
now timing is important, because the lemon cooks the salmon very quickly and faster than the orange, hence after 4-5 minutes we take the salmon off the lemon juice, we quickly dry it on a piece of kitchen paper and we put it in a clean bowl where we season it with oil and grained salt and grained pepper
now it is time to do the same with salmon which is marinating in the orange juice. Remove it from the orange juice, if we'll serve it soon it is not necessary to dry it, put it in bowl and season it with oil, salt and pepper.
the dorade doesn't need to be touched, hence we proceed preparing the cuttlefish ink, cuttlefish ink is great if it is fresh, but you can find it preserved as well, and the result will not suffer. Heat a pan with a splash of oil and the garlic clove that you have squeezed (almost smashed) using knife blade.
when the garlic will start frying add the 2 tomato tbl and the ink, mixed it until everything gets black, and let it cook slowly for few minutes.
it is time to prepare our dishes, we'll create three small (about 50g each) hills or heap or i don't know what term use of fish, i helped myself with an iron cylinder to shape them (tipically used to cut and shape fresh pasta)
we put on one side the dorade, in the center the orange marinated salmon and on the other side the lemon marinated salmon. (we want to provide an eating order, from the dorade to the salmon)
Now we pour a table spoon of ink cuttlefish on the dorade, we grate some orange skin on the orange marinated salmon and finallly we grate some lemon skin on the lemon marinated salmon.
we terminate dropping a couple of grain of salt on each fish.
Buon appetito!