Norway is a country of mysterious trolls, the extraordinary beauty of the fjords, ringing waterfalls, emerald sea water, clean, transparent air and magical nature.
One of the most amazing riches of this fabulous kingdom is fish. Salmon, salmon, trout, cod, herring. Fish of this taste and quality are nowhere else in the world. This is because the Norwegians love their country very much and care about the environment. The coastline of Norway is a little more than 20 thousand kilometers. That's where the real expanse for a variety of marine life. Fish are bred in special fenced areas in the fjords themselves, fed only with environmentally friendly feed without antibiotics and growth hormones. Perhaps that is why the taste of real Norwegian salmon can not be confused with anything, it is fresh, unusually tender and immediately melts in your mouth. Salmon has a lot of iodine, vitamins D, B12 and omega-3 essential fatty acids. That is, all that without which to be healthy and beautiful will not work.
The fish path is quite interesting. In production, it is completely processed and cut, and then subjected to shock freezing. Its essence is as follows: the temperature in the chamber where the fish is frozen drops to -30 ° -40 ° C. After a shock freeze, the quality of Norwegian salmon remains excellent for two months.It is delivered to its destination in frozen form in special vehicles. After special defrosting, salmon retains all the beneficial properties, and its taste cannot be distinguished from a chilled one.
Some types of sushi and rolls are made from a raw product, which, of course, must be safe and of the highest quality. Norwegian salmon is ideal for cooking such dishes.
Roll "Philadelphia"
385 kcal; cooking time 55 min.
Ingredients: 2 table. tablespoons rice for sushi, a slice of Norwegian salmon fillet, dried Nori seaweed, a slice of cream cheese.
Cooking method:
■ Cut the salmon fillet into thin plates 2 mm thick, 14 cm long and 5 cm wide. Boil the rice.
■ Spread rice on a roll mat and cover with a sheet of seaweed. Along the edge of the algae sheet, place cream cheese in a narrow strip.
■ Using a rug, twist the roll so that the rice is on the outside and the seaweed and cream cheese are on the inside.
■ Put overlapping slices of Norwegian salmon on the mat, place the finished roll on top and gently twist it together with the salmon. Then cut the roll into 8 pieces.
TIP:
● For rolls, choose round-grain Asian rice (ideally Japanese) with a high gluten content, which will allow it to keep its shape well.
● I advise you to cook rice in Japanese, that is, steamed, without sugar, salt and milk.
● Before cooking, soak the rice for several minutes in cold water.
● When you cut the roll into pieces, moisten a sharp knife with cold water.
The article was published based on the materials of the magazine Good Kinds
Photo: PR
Material prepared by Julia Dekanova
