Norwegian Seafood Academy
in grazie, psycook e chefspencil, pseudocuochino
Avrei voluto postare questo lavoro già ieri sera, ma la visione del pimpante pseudocuoco che su Alice tv ( erano circa le 6 del pomeriggio) in completa divisa da boscaiolo -maglia a scacchi, jeans e cappellino - dava LEZIONI DI CUCINA con stile cinguettante mi ha provocato un travaso di bile, ed ho lasciato sbollire la rabbia nella nottata: è mai possibile che non si possa ufficializzare un movimento di persone consapevoli CONTRO LA PORNOGRAFIA GASTRONOMICA o si è tutti convinti che debba essere così?
Ne parlerò presto, lanciando l'iniziativa " PSEUDOCUOCHI?...NO GRAZIE" che spero possa aprire gli occhi a molti, intanto vorrei dare l'idea della differenza che passa tra l'improvvisazione e lo studio di una preparazione con l' anteprima della ricetta studiata in collaborazione con NSA e disponibile su www.chefspencil.com insieme ad altri lavori.
Here the first recipe concerning a typical Norwegian seafood : stockfish.
Recipe engineered in co operation with Norwegian Seafood Academy, in fact Italy is the first commercial partner for Norway in Stockfish and Dried Cod: two common ingredients of our cooking heritage.
Potatoes cream with Claims, Norwegian salmon and red caviar.
Servings 4
Fresh Claims: 1 kg. ( 2.2 pounds )
Potatoes: 400 gr. (1 pound )
White dry wine: 30 ml. (1 fl oz )
Whole milk: 45 ml. (1.5 fl oz )
Fresh cream: 30 ml. (1 fl oz )
Red caviar – salmon eggs - : 125 gr. (¼ pound )
Garlic
Salt
Black pepper
Olive oil
Lemon juice
What to do
For basics
Rinse the claims in salted water and let them purify for 1 hr.
Heat some olive oil in a pan and sauté them with a garlic clove and a glass of good dry white wine till are completely opened.
Strain the cooking stock of claims, add some water and use it to cook the peeled and diced potatoes in another pan; when they will be cooked add the fresh cream and the milk in order to obtain a creamy soup. If necessary process it for few seconds.
Season the cream with salt, pepper and a little lemon juice.
For marinated salmon
Fresh salmon in fillets: 600 gr. (1,5 pounds )
Sugar: 225 gr. (½ pound )
Salt 225 gr. (½ pound)
Let the salmon marinade in a inox container with the well mixed sugar and salt for 2 hrs.
Rinse it and slice in thin slices using a sharp edged knife.
For “green olive oil”
Heat in a little pan ½ fl oz of olive oil at 50° with the chopped parsley till the oil will reach a strong green colour.
Cool and drain it.
Use this oil in drops.
To serve
Arrange the cream in warm dish, add the claims, the previously rinsed and sliced salmon; decorate with red caviar, bread crumbs and green olive oil in drops.
Saluti & pizze
