Salmon Sherry
by Chef Jordi Valles Claverol, Paresa Dining – Kamala
At Paresa Dining, Chef Jordi Valles Claverol transforms Mediterranean ingredients into refined, modern cuisine that feels both sophisticated and soulful. His Salmon Sherry is a culinary conversation between the sea and the vineyards — tender sous vide salmon infused with Tio Pepe sherry, balanced by saffron cream, spinach, and parsley aioli.
Ingredients
160 g salmon fillet, skin on
30 ml Tio Pepe sherry wine
150 g fresh spinach leaves
30 ml extra virgin olive oil
80 ml whipping cream
10 saffron stems
½ clove garlic, peeled
30 g Italian parsley leaves
40 ml sunflower oil
80 ml whole milk
8 bread croutons
Salt and white pepper
Method
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Seal the salmon, sherry, and a pinch of salt in a vacuum bag. Cook sous vide for 20 minutes at 50°C.
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Garlic & Parsley Lactonese: In a blender, combine sunflower oil, half the milk, garlic, and parsley. Blend, then slowly add remaining milk and oil. Season with salt.
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Saffron Cream Sauce: Toast saffron in a splash of olive oil, then add whipping cream. Simmer gently for 5 minutes until reduced to a smooth consistency. Add a pinch of salt.
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Spinach: Pan-fry spinach with olive oil, salt, and white pepper until wilted.
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To assemble: Place spinach in the center of the plate, surround with saffron cream, add drops of green lactonese, and top with bread croutons.
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Remove salmon from the bag, pat dry, and torch lightly on both sides before plating. Serve immediately.
