Recipe created by l'EHTL
Main course
Gravlax with lemon and dill
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.