Tag: salmon

The herring smorrebrod recipe – Gordon Ramsay’s version

The herring smorrebrod recipe


Smorrebrods, are typical Danish open sandwiches, with a base of rye bread, butter and delicious topping. Today I'll let you taste my version with herring.

Not only in Denmark: we find Smorrebrods in others as well Scandinavian countries, offered at all levels, from starred restaurants to street food.

They can be customized in many ways, playing with main ingredients and toppings, but they cannot be missing: a base of rye bread and butter to spread.

Eel, herring, salmon, shrimp and other fish, more or less smoked or dried, are generally the protagonists, but there are also meat and vegetarian versions. Eggs, radishes and red onion are a must among the toppings. dill, chives and beets.

The classic Danish smorrebrod with herring is called Sol over Gudhjem and takes its name from Gudhjem, the picturesque fishing village on the island of Bornholm. It is prepared with a base of rye bread, soft butter, smoked herring, radishes, raw yolk, dill, onion and chives.

I wanted to customize it a bit by replacing the raw yolk with a boiled egg, marinated in beetroot, another ingredient used in Danish open sandwiches.

As for the fish, I chose the delicately smoked herring fillets from Vici.

I added the crunchy part instead with the sliced ​​radishes and decorated with mixed leaves and dill.

Post in collaboration with Vici

The herring smorrebrod recipe

ingredients for 4 Danish open sandwiches

WHAT

  • 200 g of smoked herring
  • 4 slices of rye bread
  • 2 eggs
  • 100 g of cooked beets
  • 50 g of butter
  • a bunch of mixed salad
  • half a spring onion
  • 4 radishes
  • olive oil to taste
  • the juice of half a lemon
  • a bunch of fresh dill
  • Salt and Pepper To Taste

The herring smorrebrod recipe

HOW TO PREPARE DANISH HERRING SMORREBRODS

First I took care of the eggs, which I boiled in boiling water for 9 minutes. I cooled them, peeled them and then soaked them in the blended beetroot pulp, diluted with a little water.

When it was time to serve, I dressed the salad with oil, lemon juice, salt, pepper and the sliced ​​spring onion. I cut the herring into slices and the radishes into slices.

Then I toasted the bread and spread it with butter, heated in a bain-marie and then emulsified to obtain a cream.

I added the herring with fresh dill, the eggs cut into wedges, the salad and radishes.

Click.

VICI

Vici is a brand of fish-based products, developed by Viciunai Group, a Lithuanian company that distributes throughout Europe from the Baltic Sea.

The raw materials come from sustainable fish farms, with MSC certification, and are processed in compliance with their typicality and tradition.

Vici is synonymous with fish specialties, both fresh and smoked or frozen. But also baked goods and frozen ethnic specialties, such as delicious Japanese gyoza, meat, fish or vegetarian.

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Salmon Sushi: Homemade hosomaki – Gordon Ramsay’s version

Salmon Sushi: Homemade hosomaki


Have you ever made salmon sushi at home? Don't be fooled by its elaborate look and let yourself be guided through each step. You will be amazed at the result.

Don't panic. The most complex part of making this salmon sushi (but not difficult, I promise you) is washing and cooking the rice. Once you have learned these operations, you can indulge yourself in stuffing your hosomaki with all the ingredients and combinations that your imagination will suggest.

I chose the Alderwood Smokery Smoked Salmon from Vici, which makes the recipe very simple and quick, because it is ready for consumption and should not be cut or knocked down.

For the accompaniment I chose carrots, zucchini and red cabbage, but you can also use cucumbers or avocados.

Post in collaboration with Vici

Salmon Sushi: Homemade hosomaki

ingredients for 2/3 roll – 12/18 hosomaki

WHAT

  • 200 g of original rice (for soups)
  • 150 g of smoked salmon
  • 2/3 sheets of nori seaweed
  • 2 leaves of red cabbage
  • 1 carrot
  • 1 courgette
  • 2 tablespoons of vinegar (preferably apple)
  • 1 teaspoon of sugar (brown)
  • Salt and Pepper To Taste
  • wasabi (if you like)
  • sprouts or herbs to decorate

HOW TO MAKE SALMON SUSHI

As the chef of a Japanese restaurant told me on my first sushi course, the crucial point is always the rice.

Also this time (like here) I didn't use the classic sushi rice, but the original rice, the one we find for sale as soup rice, with a round and compact grain.

To avoid excess starch and the sticky effect, it is necessary to wash the rice carefully, leaving it to soak for a few hours, changing the water every 30 minutes and rinsing it thoroughly before putting it in the pot.

Cooking is similar to pilaf, by absorption. I covered the rice with enough clean water to exceed the volume of the rice by once. I lit the flame and cooked, on a slow fire with a lid, until the water was completely absorbed and the "holes" typical of this type of cooking were formed.

Then I removed from the heat, seasoned with vinegar, preferably apple or rice, sugar (wholemeal or cane) and a pinch of salt, letting it cool completely.

Meanwhile, I prepared the vegetables, cutting the carrot and cabbage leaves into thin and regular strips and the courgette into larger sticks.

I set up the work area by placing the sheet of nori seaweed on the bamboo mat and, with wet hands, I placed the rice in the center of the mat. Trying to squeeze it as little as possible, I distributed it all over the seaweed sheet, always keeping my hands wet.

A few centimeters from the base of the rice rectangle I placed the smoked salmon cut into strips, one on top of the other, more or less of the same size, then the courgette, carrots and finally the cabbage.

If you want to add wasabi, I recommend brushing the salmon with a touch of product at this stage.

I closed, rolling my salmon hosomaki starting from the bottom, helping me with the mat. Once fully rolled, I exerted light pressure on the rice cylinder and let it rest in the refrigerator for at least 30 minutes. I repeated to get the other rolls.

You can see the step by step in this video recipe.

As well as for the hands, the knife that will cut our salmon sushi will also have to be constantly wet, to slide and cut with precision.

I served with soy sauce and herb leaves.

Click.

Salmon Sushi: Homemade hosomaki

VICI

Vici is a brand of fish-based products, developed by Viciunai Group, a Lithuanian company that distributes throughout Europe from the Baltic Sea.

The raw materials come from sustainable fish farms, with MSC certification, and are processed in compliance with their typicality and tradition.

Vici is synonymous with fish specialties, both fresh and smoked or frozen. But also baked goods and frozen ethnic specialties, such as delicious Japanese gyoza, meat, fish or vegetarian.

Salmon Sushi: Homemade hosomaki

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Fennel parmigiana (white, creamy, delicious) the quick recipe! – Gordon Ramsay’s version

Fennel Parmigiana


There Fennel Parmigiana it's a single dish or side exquisite! Variant of the classic eggplant Parmigiana! In this case realized blank with slices of fennel slightly blanched, then assembled in layers with smoked provola, bechamel And parmesan! In the end baked in the oven where the ingredients embrace between them and one is formed surface au gratin and golden it's a creamy and racy interior watering!

Fennel Parmigiana

It's about a quick and very easy preparation! The secret for a perfect result it is blanch the whole fennel and cut them to equal slices and then dry them! So that does not get watery! that way it will be a lot simple to assemble the layers! If a few slices fall apart, no problem, it will bind in the pan with the rest! Few gestures and yours White fennel parmigiana it will be ready to cook!

Perfect from prepare in advance both as a single dish for lunch or for dinner; both in small portions like winter outline, or appetizer or vegetarian main course! Believe me you will love it of the taste and texture of this wonder!

Discover also:

Fennel au gratin (the perfect recipe, quick to have a crunchy and light surface!)

PREPARATION TIMES

Preparation Cooking Total
20 minutes 40 minutes 1 h

Ingrediants

Quantity for 4 people

  • 4 fennel
  • 300 gr of smoked provolone
  • 1 dose of my bechamel (which you can also make with oil!)
  • 5 – 6 tablespoons of parmesan or parmesan
  • salt

Method

How to make fennel Parmigiana

First of all, prepare the Béchamel base in 5 minutes!

Then clean the stalk and beard fennel and then rinse them.

Then blanch them whole in water and salt for 10 minutes, they should be slightly soft under the prongs of the fork.

Finally, cut them into slices of about 1 cm and gradually place them on absorbent paper, dabbing them so that they absorb all the water.

Then arrange in a pan 1 ladle of rather slow and soft bechamel sauce and a layer of fennel on top:

how to make fennel parmigiana

on top, add pieces of provolone, 1 ladle of well distributed béchamel, a handful of parmesan and then start again in layers, ending with a last layer of fennel, béchamel, scattered provola and parmesan.

Finally, seal in the pan with aluminum foil.

Bake in a static oven at 180 ° for about 30 minutes in the central part and finally remove the aluminum.

Then raise to 200 °, place in the upper part of the oven and operate the grill for 10 minutes until it becomes beautiful golden

Yours is ready Fennel Parmigiana

Fennel Parmigiana

It keeps very well for 3 days both cooked and raw ready to cook!

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