Andrea Selvaggini, the first Italian chef to have obtained a Michelin star in Norway, talks about one of the most versatile and consumed fish excellences in the world: Norwegian salmon. A "definitive" masterclass, from cutting the whole animal to using all its parts, and 3 refined but easy to replicate recipes, for an increasingly contemporary, sustainable and zero-waste cuisine.

In collaboration with Norwegian Seafood Council https://www.pescenorvegese.it/

2:16 Cleaning the salmon
2:32 Removing salmon scales
3:58 Salmon cutting
6:50 Brine
8:04 How to fillet a salmon
8:58 Tempura salmon
10:50 Smoked salmon tartare
3:10 Salmon sauce
4:45 Grilled salmon

Watch all the videos of the "Italians in..." series:    • Il pollo al forno in un 2 stelle Mich...  

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