Verlasso’ Atlantic salmon crudo with Italian salsa verde, fresh chiles, citrus, spiced vinegar, and maldon salt.
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Verlasso.
Whole Verlasso Salmon
INGREDIENTS
- 1 ea. Verlasso Atlantic Salmon
METHOD
- Break down into loin and filets. Reserve carcass for stock
Italian Salsa Verde
INGREDIENTS
- 1 tbsp. Capers
- 1 small bunch Parsley
- 4-6 cloves Garlic
- 1/2 cup Olive oil, approx.
- 1 ea. Meyer lemon, juiced
METHOD
- Place into a food processor and pulse while streaming in olive oil and lemon juice.
- When a sauce consistency is formed or desired level of achieved stop.
- Add more lemon juice and olive oil if needed. Taste as you go.
