{"id":8349,"date":"2022-01-17T18:20:45","date_gmt":"2022-01-17T17:20:45","guid":{"rendered":"https:\/\/blog.termetritone.it\/?p=8349"},"modified":"2022-01-18T00:09:36","modified_gmt":"2022-01-17T23:09:36","slug":"salmon-in-three-textures-and-sparkling-wine","status":"publish","type":"post","link":"https:\/\/blog.termetritone.it\/en\/gastronomy\/salmon-in-three-textures-and-sparkling-wine\/","title":{"rendered":"Salmon in three textures, and sparkling wine"},"content":{"rendered":"

Each dish is a journey that leads to an unexplored universe of taste. Our itinerary takes us through the second-course fish dish <\/b>we present today, sublimely touching on three stages that are as different as they are refined: the\u00a0three different textures <\/b>of\u00a0salmon<\/b>.There is the soft, moist texture of fresh fish, the inevitable aromatic texture of marinated fish and, to conclude, the creamy caviar. Enriching the itinerary are field vegetables and\u00a0<\/span>the scent of wine <\/b>from the Euganean Hills: the perfect destination for this delicious tour from the sea to the Veneto hinterland.\u00a0<\/span><\/p>\n

Stay right here and taste the panache of the wine that the Hotel Tritone\u00a0<\/span> Sommelier<\/span><\/a> recommends pairing with salmon. The label is from the Cantina dei Colli Euganei, which offers a vintage, extra-dry, ros\u00e9 prosecco that is <\/b>ideal for this dish.<\/p>\n

 <\/p>\n

How the pairing comes about<\/b><\/h3>\n

\u00a0<\/span>The method is explained by the Sommelier himself: “Pairing a wine with a dish also means knowing understanding\u00a0the characteristics <\/b>of the latter. The dish has substantial flavour and is medium\/high fat; it has a pleasant oiliness, a notable aroma, and good taste\/olfactory persistence. The ideal wine for this dish is therefore soft and slightly tending to sweet, which compensates for the flavour and bitter nuance of the salmon<\/b>\u00a0prepared by our Chef.”<\/p>\n

The oiliness of the fish is therefore well-balanced by the acidity and effervescence of the prosecco ros\u00e9. The aromaticity of the dish, with its persistent flavour and scent, pairs perfectly with the characteristics of this particular sparkling wine; the wine lends\u00a0<\/span> delicious harmony <\/b>\u00a0<\/span><\/span> to the already perfectly balanced gourmet course.<\/p>\n

 <\/p>\n

The quality of the Social Cellar of the Euganean Hills\u00a0<\/span><\/b><\/h3>\n

Finally, just as the dish wants to pay homage to the Euganean Hills, so the wine was chosen by a producer of the same territory In this case, a social winery which holds its own among other winemakers. The Cantina Sociale dei Colli Euganei <\/b>has a long history; it is impeccably organized, and is modelled on the wineries of Trentino Alto Adige. Its quality is very high, as confirmed by awards<\/b>\u00a0from oenologists and tasters.<\/p>\n

At the end of this journey, as usual, we reveal the recipe created by the Hotel Tritone Chef – so that you can complete this taste itinerary even in your own kitchen.<\/p>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n

Salmon in three textures (fresh, marinated and caviar), field chard stewed with extra virgin olive oil and Serprino dei Colli Euganei reduction<\/b><\/h3>\n

 <\/p>\n

Ingredients<\/b><\/h4>\n

150 grams of fresh salmon<\/p>\n

10 grams of salmon caviar<\/p>\n

10 grams of smoked salmon<\/p>\n

50 grams of fresh chard<\/p>\n

50 grams of potatoes<\/p>\n

salt and pepper to taste<\/p>\n

extra-virgin olive oil<\/p>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n

Method<\/b><\/h4>\n

Marinate the salmon 3 days before preparing the recipe. The marinade consists in leaving the salmon to marinate in a solution of salt, sugar and aromas for 3 days.<\/p>\n

Clean the salmon fillet: remove the skin and any bones. Heat a pan, oil it and brown the salmon fillet in it. Season with salt and pepper, taking care to brown the salmon on all its sides.\u00a0<\/span><\/p>\n

Steam the potatoes, previously cut into thin slices, then saut\u00e9 them in a pan with a drizzle of oil.<\/p>\n

Quickly sear the fresh chard in a pan with a drop of oil and adjust to taste.<\/p>\n

Slice the marinated salmon.\u00a0<\/span><\/p>\n

Take the seared salmon and place the potatoes and chard on top, add the marinated salmon and salmon roe. Garnish with a dill leaf, a strip of squid ink and a crunchy waffle.<\/p>\n

 <\/p>\n

To taste our Chef’s dish, you can book your stay at Hotel Tritone by writing\u00a0<\/span><\/i>here<\/i><\/span><\/a> <\/i>or calling (+39) 049 8668099.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

Each dish is a journey that leads to an unexplored universe of taste. Our itinerary takes us through the second-course fish dish we present today, sublimely touching on three stages that are as different as they are refined: the\u00a0three different textures of\u00a0salmon.There is the soft, moist texture of fresh fish, the inevitable aromatic texture of…<\/p>\n","protected":false},"author":2,"featured_media":8388,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[30],"tags":[],"class_list":["post-8349","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy"],"acf":[],"yoast_head":"\nSalmon in three textures, and sparkling wine - Blog Hotel Tritone Terme<\/title>\n<meta name=\"description\" content=\"Each dish is a journey that leads to an unexplored universe of taste. Our itinerary takes us through the second-course fish dish we present today,\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.termetritone.it\/gastronomia\/salmone-in-tre-consistenze-e-sparkling-wine\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Salmon in three textures, and sparkling wine - Blog Hotel Tritone Terme\" \/>\n<meta property=\"og:description\" content=\"Each dish is a journey that leads to an unexplored universe of taste. Our itinerary takes us through the second-course fish dish we present today,\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.termetritone.it\/gastronomia\/salmone-in-tre-consistenze-e-sparkling-wine\/\" \/>\n<meta property=\"og:site_name\" content=\"Blog Hotel Tritone Terme\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/HotelTritoneTerme\/\" \/>\n<meta property=\"article:published_time\" content=\"2022-01-17T17:20:45+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-01-17T23:09:36+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/01\/01-art.02-eng.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"1080\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Luca Bassanello\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@TermeTritone\" \/>\n<meta name=\"twitter:site\" content=\"@TermeTritone\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Luca Bassanello\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Salmon in three textures, and sparkling wine - Blog Hotel Tritone Terme","description":"Each dish is a journey that leads to an unexplored universe of taste. Our itinerary takes us through the second-course fish dish we present today,","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/blog.termetritone.it\/gastronomia\/salmone-in-tre-consistenze-e-sparkling-wine\/","og_locale":"en_US","og_type":"article","og_title":"Salmon in three textures, and sparkling wine - Blog Hotel Tritone Terme","og_description":"Each dish is a journey that leads to an unexplored universe of taste. Our itinerary takes us through the second-course fish dish we present today,","og_url":"https:\/\/blog.termetritone.it\/gastronomia\/salmone-in-tre-consistenze-e-sparkling-wine\/","og_site_name":"Blog Hotel Tritone Terme","article_publisher":"https:\/\/www.facebook.com\/HotelTritoneTerme\/","article_published_time":"2022-01-17T17:20:45+00:00","article_modified_time":"2022-01-17T23:09:36+00:00","og_image":[{"width":1920,"height":1080,"url":"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/01\/01-art.02-eng.jpg","type":"image\/jpeg"}],"author":"Luca Bassanello","twitter_card":"summary_large_image","twitter_creator":"@TermeTritone","twitter_site":"@TermeTritone","twitter_misc":{"Written by":"Luca Bassanello","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/blog.termetritone.it\/gastronomia\/salmone-in-tre-consistenze-e-sparkling-wine\/#article","isPartOf":{"@id":"https:\/\/blog.termetritone.it\/gastronomia\/salmone-in-tre-consistenze-e-sparkling-wine\/"},"author":{"name":"Luca Bassanello","@id":"https:\/\/blog.termetritone.it\/#\/schema\/person\/414da071f6d70bca9d0d8ceff19c5315"},"headline":"Salmon in three textures, and sparkling wine","datePublished":"2022-01-17T17:20:45+00:00","dateModified":"2022-01-17T23:09:36+00:00","mainEntityOfPage":{"@id":"https:\/\/blog.termetritone.it\/gastronomia\/salmone-in-tre-consistenze-e-sparkling-wine\/"},"wordCount":604,"publisher":{"@id":"https:\/\/blog.termetritone.it\/#organization"},"image":{"@id":"https:\/\/blog.termetritone.it\/gastronomia\/salmone-in-tre-consistenze-e-sparkling-wine\/#primaryimage"},"thumbnailUrl":"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/01\/01-art.02-eng.jpg","articleSection":["Gastronomy"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/blog.termetritone.it\/gastronomia\/salmone-in-tre-consistenze-e-sparkling-wine\/","url":"https:\/\/blog.termetritone.it\/gastronomia\/salmone-in-tre-consistenze-e-sparkling-wine\/","name":"Salmon in three textures, and sparkling wine - Blog Hotel Tritone Terme","isPartOf":{"@id":"https:\/\/blog.termetritone.it\/#website"},"primaryImageOfPage":{"@id":"https:\/\/blog.termetritone.it\/gastronomia\/salmone-in-tre-consistenze-e-sparkling-wine\/#primaryimage"},"image":{"@id":"https:\/\/blog.termetritone.it\/gastronomia\/salmone-in-tre-consistenze-e-sparkling-wine\/#primaryimage"},"thumbnailUrl":"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/01\/01-art.02-eng.jpg","datePublished":"2022-01-17T17:20:45+00:00","dateModified":"2022-01-17T23:09:36+00:00","description":"Each dish is a journey that leads to an unexplored universe of taste. Our itinerary takes us through the second-course fish dish we present today,","breadcrumb":{"@id":"https:\/\/blog.termetritone.it\/gastronomia\/salmone-in-tre-consistenze-e-sparkling-wine\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/blog.termetritone.it\/gastronomia\/salmone-in-tre-consistenze-e-sparkling-wine\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/blog.termetritone.it\/gastronomia\/salmone-in-tre-consistenze-e-sparkling-wine\/#primaryimage","url":"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/01\/01-art.02-eng.jpg","contentUrl":"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/01\/01-art.02-eng.jpg","width":1920,"height":1080},{"@type":"BreadcrumbList","@id":"https:\/\/blog.termetritone.it\/gastronomia\/salmone-in-tre-consistenze-e-sparkling-wine\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/blog.termetritone.it\/en\/"},{"@type":"ListItem","position":2,"name":"Salmon in three textures, and sparkling wine"}]},{"@type":"WebSite","@id":"https:\/\/blog.termetritone.it\/#website","url":"https:\/\/blog.termetritone.it\/","name":"Blog Hotel Tritone Terme","description":"Eleganza e relax senza compromessi","publisher":{"@id":"https:\/\/blog.termetritone.it\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/blog.termetritone.it\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/blog.termetritone.it\/#organization","name":"Hotel Tritone Terme - Sethi srl","url":"https:\/\/blog.termetritone.it\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/blog.termetritone.it\/#\/schema\/logo\/image\/","url":"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2018\/10\/logo-tritone-small.png","contentUrl":"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2018\/10\/logo-tritone-small.png","width":249,"height":80,"caption":"Hotel Tritone Terme - Sethi srl"},"image":{"@id":"https:\/\/blog.termetritone.it\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/HotelTritoneTerme\/","https:\/\/x.com\/TermeTritone","https:\/\/www.youtube.com\/channel\/UCBtuO3rJaSxzX_OkEw3niJg"]},{"@type":"Person","@id":"https:\/\/blog.termetritone.it\/#\/schema\/person\/414da071f6d70bca9d0d8ceff19c5315","name":"Luca Bassanello","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/b6919a8f9a19eed40188a61dc7b9e0e067487c173e5e5cecfb267cedf5a141d9?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/b6919a8f9a19eed40188a61dc7b9e0e067487c173e5e5cecfb267cedf5a141d9?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/b6919a8f9a19eed40188a61dc7b9e0e067487c173e5e5cecfb267cedf5a141d9?s=96&d=mm&r=g","caption":"Luca Bassanello"},"url":"https:\/\/blog.termetritone.it\/en\/author\/luca\/"}]}},"_links":{"self":[{"href":"https:\/\/blog.termetritone.it\/en\/wp-json\/wp\/v2\/posts\/8349","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.termetritone.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.termetritone.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.termetritone.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.termetritone.it\/en\/wp-json\/wp\/v2\/comments?post=8349"}],"version-history":[{"count":0,"href":"https:\/\/blog.termetritone.it\/en\/wp-json\/wp\/v2\/posts\/8349\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.termetritone.it\/en\/wp-json\/wp\/v2\/media\/8388"}],"wp:attachment":[{"href":"https:\/\/blog.termetritone.it\/en\/wp-json\/wp\/v2\/media?parent=8349"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.termetritone.it\/en\/wp-json\/wp\/v2\/categories?post=8349"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.termetritone.it\/en\/wp-json\/wp\/v2\/tags?post=8349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}