Via Restó, the Clarin newspapers restaurant guide, recently posted this video of Hernan Gipponi where he shows us how to make his amazing white salmon with sautéed squid and vegetables. Since the video is in Spanish we´ve translated it for you so that you don´t miss out on this flavourfull dish! (You might also want to check out Hernan´s famous rabbit empanadas recipe which which our blogger guest eat like a girl managed to get her hands on!)
White Salmon with Sautéed Squid and Vegetables
Sun dried tomatoes
Almonds, peeled and toasted
1 Start by cleaning the fish and cut a fillet of approximately 200 grams. Set aside. Next clean the squid, keeping the tentacles.
2- To prepare the aubergines, slice them in half and make small incisions in its flesh. This way it will absorb more heat and cook faster.
3- Since the salmon will take the longest to cook it will be the first to go on the pan. Drizzle some olive oil and salt on it and place it skin down for two to three minutes, then turn it onto its flesh for another 2- 3 minutes.
4- Meanwhile start making the aubergines. Pour some olive oil onto a pan and place the aubergines flesh down. Turn when golden.
5- Once the aubergines have softened mix in the sundried tomatoes, and finally the fresh tomatoes.
6- Take the salmon and finish cooking it in the oven.
7- Whilst the salmon is in the oven, sauté the squid in some olive oil and salt, then add the vegetables. Add the fresh basil, the almonds, the chives and some grated lime rind.
8- Finally serve the vegetables and squid with the salmon and garnish with basil sprouts and olive oil.
To complement this dish, our sommelier Martin recommends a Semillon 2010 by Ricardo Santos, a light fresh white wine that pairs well with the fish and vegetables.