Orange County Orthopedic Surgeon

The name came from this dessert because it is only intended to contest Controcorrente de The reindeer in the kitchen and at the base of the ice cream ... salmon.
Alexander, in the present context, has excluded the category with the salmon cakes because you do not make desserts. I've taken as a challenge and after much consideration I have developed this particular recipe but taste just as certainly be interesting.

Gelato Salmon

With this recipe I participate in the contest de The reindeer in the kitchen - Upstream

With this recipe I participate in the contest and Cuts carvings - 100% original

INGREDIENTS (serves 4)

200 g fillet of fresh salmon
200 g heavy cream 1 cup milk


2 tablespoons granulated sugar 2 tablespoons confectioners' sugar 1 teaspoon of vanilla extract

Pistachios
For the chocolate cream
1 / 2 cup milk 200 g extra dark chocolate




PREPARATION

In a saucepan bring water, half lemon, cut into pieces, a spoon granulated sugar and the salmon fillet. Cook
long, at least half an hour, removing debris that accumulate on the surface and after about 10 minutes the skin. The salmon should be cooked to fall apart completely.
Drain the salmon and allow to cool, check it remained thorns.
Once cool put the salmon into small pieces in the blender, add a glass of milk, vanilla and two tablespoons of powdered sugar.
Blend all the ingredients until creamy smooth and homogeneous.
Pour the cream into a bowl with a tablespoon of sugar and whip cream then incorporate the salmon, stirring well from the bottom up.
It 'important to have cream and cream more or less the same temperature.
Pour the mixture into ice cream and cut until the mixture is firm but still creamy.
Meanwhile in a pan pour half a glass of milk and 200 grams of extra dark chocolate (at least 70%). A moderate heat melt the chocolate and mix well until smooth and creamy but quite compact.

In a bowl pour a little chocolate cream making an abstract design, placed in the middle two quenelles salmon ice cream (if using the portion 2 balls), sprinkle with powdered sugar and chopped pistachios.
Garnish with a vanilla bean.