Salmon, Pumpkin and Apricot Chutney, Honey and Ginger

person Posted By: Alessio Brusadin list In: Ricette

Recipe for the preparation of salmon, pumpkin and apricot, honey and ginger chutney created by Cortex Bistrot in Parma

Ingredients for 4 people:

For the pumpkin cream:

Cut the onion into thin slices. Heat a saucepan with extra virgin olive oil.
Add the onion and let it dry. Meanwhile, clean the pumpkin by removing the seeds and the peel.
Keep a piece that will be cut into cubes. Cut the remaining pumpkin into thin slices and add it to the onion. Season with salt and continue cooking until everything is creamy.
Limit the use of water by trying to cook with its vegetation water.
Blend and season with salt and, if desired, 50 g of cold butter.
Keep warm.

Bring a saucepan of water to a boil, add salt and add a tablespoon of vinegar.
Dip the pumpkin cubes and cook.
Drain. Season with salt and oil or extra virgin olive oil.

For the salmon tartare:

Remove the skin from the 100 g of salmon and cut into tartar. Dress it with extra virgin olive oil and soy or alternatively oil and salt. Keep cold.

For the salmon:

Turn on the convection oven at 80 degrees. Put inside a container filled with olive oil, the aromas and the crushed garlic cloves. Leave for 10 minutes to bring the oil temperature to around 70 degrees.
Meanwhile, salt the 4 pieces of salmon.
Dip the salmon into the hot oil and cook for another 10 minutes or until cooked to taste.
Remove from the oven and leave partially still immersed in the oil.

Plate finish:

Place a drop of hot pumpkin cream almost in the center of the plate and pull it outwards.
Put a spoonful of tartar next to it. Arrange the pumpkin cubes under the tartar.
Drain the salmon from the oil and dry it with kitchen paper.
Put next to the cream.
Top with a spoonful of Apricot, Honey and Ginger chutney.

Courtesy of 's friends

Cortex Bistrot in Parma

Borgo del Correggio 20 / B

43121 Parma (PR)

Salmon, pumpkin and Chutney by Alessio Brusadin

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