The recipe for salmon by Mirko Caldino, Chef of Bagno Alpemare
From the Bocelli family's fortemarmino jewel, a fresh dish with the scent of the sea
Restaurant of Bagno Alpemare, historic bathing establishment transformed by the Bocelli family into a treasure of Versilia.
A refined cuisine, that of Chef Mirko Caldino, based on the freshness of raw materials. Absolutely genuine, spontaneous, simple but not obvious, traditional but also experimental, made of special combinations.
For us, a tasty dish of salmon.
Ingredients for 2 people:
180gr. of wild salmon fillet cut to tartare
30 gr. brunoise celery
30 gr brownish cucumber
10 gr. grated ginger
50 gr lime juice
some coriander leaves
50 gr extra virgin olive oil
15 gr. toasted almonds with paprika and salt
a clump of radicchietti
fry 1 sheet of rice paper for Gyoza (possibly to be replaced with bread chips)
Combine all the ingredients in a bowl and mix them quickly, keep cool until ready to serve.
Serve as tapas, finger food or aperitif, decorate with rice chips and fresh radicchietti.