Gravlax with lemon and dill served with a scoop of Sorbet Crémant Rosé Poll-Fabaire

The gravlax

500g salmon fillet
100gg dill
3 juniper berries
1 tsp. mustard seeds
6 black peppercorns
100g de fleur de sel (coarse sel)
70g sugar
2 yellow lemons

Recipe steps

1

Combine the fleur de sel, sugar, lemon zest, peppercorns, juniper berries and mustard seeds.

2

Spread cling film over the work surface.

3

Sprinkle the cling film with half the spice mixture.

4

Place the salmon fillet in the spice mixture.

5

Sprinkle with the rest of the mixture.

6

Wrap well in cling film and keep in a cool place for at least 24 hours (depends on the thickness of the salmon fillet).

7

Rinse the marinated salmon fillet under cold water.

8

Pat dry with kitchen roll.

9

Finely chop the dill and place on top of the marinated salmon fillet.

10

Emballer de film plastique et garder au frais pendant 2 heures.

11

Wrap in cling film and chill for 2 hours. Wrap in cling film and chill for 2 hours.

For garnish

30g egg whites
30g flour
1 pinch salt
1 sprinkle olive oil
1 tsp. Yuzu balls (optinal)
1 tsp. Lemon caviar (optional)

Recipe steps

1

Whisk together the egg white, flour, butter and salt in a bowl.

2

Spread the mixture out on a baking sheet and bake at 170 degrees until lightly brown.

3

After cooling, break the crisp into the desired size or shape.

4

Season the Luxlait double cream with salt and pepper. Place in small dots around the plate.

5

Mix the EHTL olive oil with the fresh lemon juice and serve on top of the whole dish.

6

Serve on a long plate. Garnish and top with a generous scoop or quenelle of Luxlait Crémant Rosé sorbet. Add the optional ingredients to the fish.

Recepe created by EHTL

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