Chef Presentations

Wild salmon, king crab, black cod, salmon caviar – Top chefs from the world over count on the wild, natural, high-quality Alaska seafood to create some of their finest seafood dishes.

The growing popularity of Japanese cuisine in Europe has increased the demand for these products which are essentional ingredients in Japanese cuisine.

Recipes - Joaquín Felipe y Alberto Chicote, Rest. Pan de Lujo, Madrid, 18 julio 2007.

Green gazpacho with seaweed and Ikura	Roast black cod in white miso and cane syrup paste with an emulsion of pickled garlic and red pepper pulp.	Mini red salmon pizza with sherry vinegar
Courgette ravioli with marrow and Ikura	Soused red salmon with kimchi and ikura foam	Sashimi of wild alaskan salmon with whole-roe mayonnaise and ponzu

VILLAREAL – MADRID 15-06-2005

On June 15th, ASMI organized a presentation of Alaska seafood dishes created by 19 leading Madrid-area chefs at the Hotel Villa Real.
The chefs used Alaska seafood products available from the local distributor COMINPORT, primarily Alaska sockeye salmon, ikura and sablefish.
ASMI invited local chefs and food journalists to the event which was hosted by food critic Joaquin Merino.

RECEPTION VILLA REAL 15 JUNE 2005

Sockeye Salmon in Honey and Mustard with Red Tea Bitters Pedro Olmedo – Gran Casino de Madrid	Wild Salmon Maki Masayoshi – rest. Naomi	Alaska Wild Salmon and Goat’s Cheese Kebab Javier – Restaurant La Platea	Black Cod Crumble with Garlic Salt and Green Apple Jelly Ernesto Hinojal – Hotel Bauza
Sacha Fried Salmon Roe Sacha – Restaurant	Margarita of Alaska Wild Salmon Ernesto Hinojal – Hotel Bauza Royal	Black Cod Crumble with Garlic Salt and Green Apple Jelly Ernesto Hinojal – Hotel Bauza	Warm Black Cod Chunks with Almond Milk and Powdered Almonds Pedro Olmedo – Gran Casino de Madrid
Kabuki Black Cod “PilPil” with Ratatouille Ricardo - Restaurant	Mauro Black Cod with Cauliflower Mousse and Coffee Vinaigrette Carlos Posadas – Hotel Santo	Salmon Roe Maki Elkin – Restaurant Minabo	Black Cod and Wild Salmon Macerated in Nikiri Sauce Jaime Finol – Rest. La Referencia
Black Cod Dice in Marinated Fruit Javier – Restaurant La Platea	Black Cod Simmered with Cockscombs and Black “PilPil” Roberto Limas – Hotel Gran Canaria	Black Cod Dice in Marinated Fruit Javier – Restaurant La Platea	Sockeye Salmon and Strawberry Brochette Carlos Posadas – Hotel Santo Mauro
Sockeye Salmon Tartare with Monkfish Liver and Herring Roe Ricardo - Restaurant Kabuki	Sockeye Salmon with Pita Bread and Pickles Joaquín Felipe – Hotel Villa Real	Alaska Wild Salmon and Goat’s Cheese Kebab Javier – Restaurant La Platea	Sacha’s Fried Black Cod Snacks Sacha – Restaurant Sacha
Salmon and Cheese Terrine with Grilled Vegetables Fernando del Cerro – Casa José	Sockeye Salmon with Apple Jelly and Alfalfa Sprouts Roberto Limas – Hotel Gran Canaria	Black Cod and Wild Salmon Macerated in Nikiri Sauce Jaime Finol – Rest. La Referencia	Miyama Salmon Roe Sushi Miki – Rest.
Black Cod Salad with Green Beans and Cherry Juice Fernando del Cerro – Casa José

COSTA BRAVA CHEF SCHOOL – L’EMPORDA 13-04-2005

Chef Ramón Freixa, of Restaurant El Racó d’en Freixa, prepared and discussed the use of Alaska wild salmon and black cod
with attending chefs and restauranteurs at the Costa Brava Restaurant Association chef school in l ’Empordà.

CASA BATLLÓ – BARCELONA 01-03-2003

On the afternoon of Wednesday, March 12, ASMI organized a Wild Alaska Salmon presentation at Casa Batlló in Barcelona.
Chef Alain Devahive of El Bullí Catering presented his experience and suggestions regarding wild Alaska salmon to the 170 journalists,
chefs and restaurateurs, and seafood trade professionals. Smoked Alaska salmon was donated by BENFUMAT and MARTIKO.
Alaska salmon caviar was donated by CAVIAR INVESTMENT. The fresh Alaska king salmon brought direcctly from Alaska by PEIXOS DE PALAMÓS.

BULLI CATERING RECIPIES

Alaska wild salmon balinese style with basmati rice	Bikinis of Alaska Wild Salmon and Mozzarella with Truffle	Alaska Wild Salmon with Ceps and Whisky	Alaska Wild Salmon in a light marinade
Asparagus and Smoked Wild Salmon Roll	Alaska Wild Salmon with warm foam of mayonnaise and blood orange	Potato and wild salmon with vanilla	Civet of Alaska Wild Salmon with Wild Mushrooms and Spring Onion
Alaska Wild Salmon tartare with roe	Alaska Wild Salmon omelette in deconstruction	Alaska Wild Salmon cold with salt flakes and young vegetables	Alaska Wild Salmon with yoghurt and curry

Chef: SERGI AROLA
Restaurant: LA BROCHE [ MADRID ]
Date: 01-12-2002

Chef Sergi Arola hosted a group of 17 Spanish journalists to a tasting of the 5 species of wild Alaska Salmon.

SERGI AROLA RECIPES

Cold consommé of smoked Alaska Wild Sockeye Salmon, salmon roe and green apple sorbet	Smoked alaska wild coho salmon with tomato soup and mozzarella ice	Grilled smoked Alaska Wild Coho Salmon, apple jelly and anise foam	Alaska wild salmon tartare with pickles and champagne sorbet
Alaska wild chinook salmon roasted with spring onions in cassis and eucalyptus oil	Alaska wild coho salmon casseroled with young vegetables and seasonal wild mushrooms	Alaska Wild Sockeye Salmon marinated with apples and cider vinegar	Canape of smoked Alaska Wild King Salmon foam with Wild Salmon Caviar