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Macadamia Crusted Salmon Filet with Pisco-Based Sauce, Exclusively From Taranta

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Macadamia Crusted Salmon Filet with Pisco-Based Sauce by Taranta Restaurant (Boston, MA)

Macadamia Crusted Salmon Filet with Pisco-Based Sauce by Taranta (Boston, MA)

So today we are kicking off Day 2 of our “Pisco Day” Special Weekend Edition! And it’s great to do it with a wonderful recipe exclusively from Taranta‘s owner Jose Duarte, a Peruvian top chef and one of America’s leaders in “green” restaurants. Taranta is one of the very few restaurants in the U.S. to be a Certified Green Restaurant. In fact, Taranta was recently named among the “50 Best Restaurants in Boston” by Boston Magazine.

And if you are in the Boston, MA area, you might want to stop by Taranta this weekend. Taranta will be offering a Pisco Sour tasting to all its customers in celebration of “Pisco Day”!

So here it is….today, chef Duarte shares with us his recipe for a Macadamia Crusted Salmon Filet with a Pisco-based sauce….YUM! Thanks to chef Duarte for sharing this great recipe with us!

MACADAMIA CRUSTED SALMON FILET

By: Chef Jose Duarte, Taranta (Boston, MA)

 

Ingredients: (Serves 4)

4 pieces of salmon 8 oz each

1/2 cup Crushed macadamia nuts

1/2 cup breadcrumbs

1 spoon lemon zest

1 cup of Sicilian Blood Orange Juice

1/4 cup of Peruvian Pisco

1/2 cup of heavy cream

Bunch of Asparagus, grilled

2 cups of Arborio Rice

Thyme

 

To make the risotto cake:

Make rice following a standard risotto recipe, expand in a sheet pan and let it cool, place in a mixing bowl and add, salt, pepper, 1/4 cup of cream and sprinkle some thyme, make muffin shape pieces and cook until the sides are crispy.

 

To make the crust:

Mix breadcrumbs with macadamia, lemon zest, add salt and pepper to taste.

 

To make the sauce:

In a medium sautee pan bring the juice o a boling point then add pisco and cook for 2 minutes, reduce flame and gradually add 1/2 cup of heavy cream mixing with a wisk. Salt Pepper to taste.

 

Cooking the Salmon:

Season salmon pieces, then sear on high heat on a large pan, Remove and crust with macadamia mix, place in preheated oven at 350 for 10 – 15 minutes until crust is golden color. Do not overcook the fish otherwise it will dry.

 

Serve by placing the risotto cake on the bottom of the dish, then the asparagus, then the crusted salmon and finalize with the sauce.

 

Bon Apetit!

Written by Catherine Castro

February 8, 2009 at 9:31 am

Peru In Search of Another Guinness Record: The Largest Ceviche in the World

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ceviche2This Sunday December 7, more than 450 chefs in Lima, Peru will convene to prepare the world’s largest ceviche in the world and look to gain its leadership back from 2004 as Peru’s largest newspaper El Comercio reports.

Ingredients will include 5 tons of fish, 3 tons of lemon, 2 1/2 tons of onion, 440 lbs. of salt and 440 lbs. of Peruvian chilli.

In 2004, Peru won the Guinness world record after preparing 9,127 lbs. of ceviche.

Ceviche is one of Peru’s cuisine flagship dishes largely known around the world — and please make sure restaurants serve you on a plate like this, not a glass (!) and with large-sized corn, and sweet potato on the side. That’s a good tip to keep in mind to make sure you are eating a real ceviche! Bon apetit.

Written by Catherine Castro

December 2, 2008 at 4:17 pm