Take your tastebuds to Italy with this Il Baretto recipe

Serving up a well-rounded blend of flavours, this Il Baretto recipe pays homage to Italy’s culinary diversity.

The Riyadh based restaurant’s menu, designed by Head Chef Alex Simone, delivers a mouth-watering, culinary perspective on regional and northern Italian dining.

Il Baretto has made a name for itself with its take on classics such as its Lobster Linguine, Veal Milanese, and Black Truffle Rigatoni. But we have a soft spot for the Smoked Salmon and Fennel Salad.

Here, we show you how to bring it to life in your own kitchen with this summer recipe.

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INGREDIENTS:

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METHOD:

1. Prepare the Fish
   Marinate the salmon for 2 hours, then remove and scrape off any excess bits of herbs. Wash the fish and pat dry. Smoke for two hours using a food smoker, or use any aroma you prefer such as chamomile. To achieve the latter, burn chamomile in a pot and close the lid to create a smoking chamber. Next, dice the salmon and cook with steam or warm water at 60°C for 10-12 minutes. Then, allow to chill in the fridge. The fish should flake.
   
2. Prepare the Vinaigrette
   In a small pot, pour the orange juice, orange zest, and sugar, cook until reduced to 100ml, then allow to cool. In a blender, pour the orange juice reduction and the rest of the ingredients – except the oil – and start at speed. As it blends, slowly add in the oil to create an emulsion. When done, pass the mix through a sieve before storing in a squeeze bottle.
   
3. Assemble the Dish
   Sear the salmon on each side with a blowtorch, remove the skin, and cover with the orange vinaigrette. In a bowl, place your salad greens, mix in the mustard dressing, and season with salt. Then add the salmon, orange segments, shallot, and radish, and finish with a dash of the vinaigrette.