SALMON TO THE MEDITERRANEAN - CAL PEP RESTAURANT

Ingredients

• 6 clams
• 6 mussels
• 10 coquinas (a type of clam)
• 5 shrimp on the Costa Brava
• 3 salmon fillets 170 gr.
• Garlic, parsley, salt and pepper
• 2 tablespoons of olive oil

Preparation:

Take the pieces of seafood (clams, mussels and clams) and put in a bowl with a little olive oil, garlic, parsley, salt and pepper and let it make steam for a few seconds to open the seafood. It is important to be very little time, just enough to open, because if left too long it loses its water of seafood that is what interests us. Then separate the meat from the shell and store the water.

In a frying pan, put the 5 shrimp with salt and pepper and leave to do a little, until the middle of the shrimp will be semi-raw. Then peel the tail and kept their heads.

We take the heads of seafood, and the water we stored earlier, and leave do a little, take that fried, passed through a shredder and cast it so that it is only the broth. Add to this the broth a few more drops of olive oil and let it reduce a little.

Below are caught salmon fillets and put the chopped shrimp tails with seafood and make a small roll. Set up three rolls and put into the dish.

In the center put a whole shrimp and added above a little of broth that we have prepared.

The result is a dish with a blend of Mediterranean flavors and Norwegians. Hope to be to their liking. Bon appetit!