Receta de Joan Roca de salmonete relleno, crujiente de pan, boniato asado y mandarina

Today we will cook with tangerines. It is an extraordinary citrus, which we also have a fantastic production in Valencia, in Catarrocha. They are Saifresc. It is a company that has been awarded with the award to the best sustainable producer of BBVA. In addition, we will use boniots from a cooperative in Andalusia called Única Freix, which will help us to make the dish. We are going to prepare some salmon with a tangerine sauce and a boniot puree in the oven. The first thing we have to do is put the boniots to roast. We need a time of about 45 minutes, approximately, at about 200 degrees. We put it as it is, with the skin, let it roast. Meanwhile, we prepare a brine. We are going to salt the loin of the salmon. Approximately 10% salt. We have cut the fins of the salmon. We have detached the scales. We have it clean. And we are going to open it and we are going to extract the liver, which we are going to use in this recipe. We have been cleaning the salmon. We have only left with the liver. And we are removing the spines carefully, passing the knife between the meat and the central spine. Extract the intramuscular spines that are attached to the loin. So we have the loin perfectly clean. It is a delicate operation that is convenient to have a good view. Once these spines are removed, we have the loin clean. And now we are going to leave them submerged in this brine of water and salt for about 5-6 minutes. Once the loin is salted, we let them dry. Meanwhile, we are going to sauté the liver, because what we are going to do is a kind of pâté, a paste. We put a little butter in a saucepan and the liver. We are going to sauté them a little. A little salt, a little pepper and a little more butter. Once the liver is cooked in a mortar, we are going to make a pâté. We add a little more butter now that it is still hot. We have the pâté with the liver. We have the clean, salty and ready-to-go loins to fill. We are going to put a little of this pâté on each loin and close it. This liver pâté gives a very special, very intense, very pleasant flavor to the loin of the salmon. We have this ready and now we need to reduce the tangerine. Simply the juice of the tangerine in a saucepan over the fire and reduce it. We have frozen bread, cutting it very fine. These slices of bread will allow us to wrap and paste these loins of salmon. It is a way of breading, ensuring that it will be very crispy. At the same time, it will protect the meat of the salmon during cooking. Reduced tangerine juice, stuffed and breaded salmon. The loin is ready. Cut it in half and it is very easy to separate the pulp from the skin. This is the moment when we add a little butter. The butter will melt well, it will emulsify well. It is also the time to line up. A little salt, a little pepper. We have the ready-to-go loin puree and the tangerine reduction. There is a density of a jelly. It is simply reduced juice, nothing more. The water has evaporated and it has a density that allows us to emulsify. A good extra virgin olive oil. Emulsifying as if we were making a mayonnaise. We obtain a stable emulsion. We add a little chopped parsley, a little salt. In a pan, a little olive oil. The intensity of the fire is not very high because we are going to let it brown and cook. We are going to let this bread do its job. It is crunchy, it protects the skin, it protects the salmon meat. It is juicy, but cooked. So we are going to let it slowly brown. We will put the loin puree. The emulsion of tangerine and olive oil with the parsley. The salmon and some bay leaves. Well, it is a practical and original way of cooking with salmon, taking advantage of the liver and turning this bread into a protection of the skin and a way of cooking so that it is juicy inside and crunchy on the outside. I hope you make it and enjoy it. Thank you for watching.