Pamplona's Supersoft Poached Salmon (and Ultracrispy Skin)

Alex Urea made his name as one of the citys few modern Spanish cooks, but like most so-called molecular gastronomists he found little favor with the citys tastemakers. His recently reconceived restaurant skews more populist, and a popular dish at Pamplona is this poached salmon with blood sausages. With Spanish food, Urea says, you sometimes have to think whether its going to work here or not. This one does. As always, mouse over the different elements of the dish to hear them described in the chefs own words.

Photo: Melissa Hom