Fresh Salmon, "Gravelax style"

Frédéric Claudel reveals his gourmet recipe

ingredients

  • Fresh salmon: 0.312kg
  • Coarse salt: 60 g
  • Powdered sugar: 60 g
  • Dill: 5 g
  • 5 berries: 3 g
  • 3 zests of lime or 6 g juice
  • 3 Lemon zest
  • Fresh thyme: 2 g
  • Rosemary: 3 g

Cold pea cream

  • Fresh or frozen peas: 300 g
  • Water: 2 L
  • Coarse salt: 20 g
  • White onion: 1/2
  • Fresh butter: 15 g
  • Liquid cream: 10g
  • Salt / Pepper: 4 g / 2 g
  • Poultry broth: 1/2 L
  • Olive oil: 2 g

Potato waffle

  • Fresh butter in clarified butter: 150 g
  • Potato type "Agira": 1 piece
  • Eggs: 1 whole and 1 yolk
  • Salt, pepper, nutmeg
  • Heavy cream: 20 g

Fresh lemon rosemary goat

  • Fresh ash goat: 200 g
  • Lemon zest: 2 strips
  • Rosemary, chopped: 2 g
  • Olive oil: 5 g
  • Pepper: 3 g

Riquette and radishes

  • Long radish: 4 pieces
  • Olive oil: 2 g
  • Salt & pepper
  • Riquette sprouts: 6 leaves

Preparation time: 15 minutes

In total: 7h

1st step

Gravelax-style salmon steak

  • Prepare the salmon steak: remove the bone, keep the skin, rinse with clear water after 7 h of marinade.

  • Mop and set aside in a cool place.
  • Prepare the marinade:
  • In a container, combine the sugar, coarse salt, 5 berries, dill, lemon and lime zest.
  • Prepare a dish and place clingfilm on the bottom, add olive oil, put the salmon steak on the skin side and cover with the mixture on top.
  • Finish with lime, thyme, rosemary juice and wrap it well so that it marinates for 7 hours.
  • Rinse, remove the skin and cut into slices.


2nd stage

Realization of pea cream

  • With fresh peas: You blanch them in boiling salted water and when they rise to the surface, you cool them in ice water and drain them.
  • With frozen peas: you treat them directly with the recipe below
  • Heat Poultry broth
  • In a saucepan, melt the fresh butter, once slightly frothy, add the sliced ​​onions, cook well without coloring and add the peas (blanched or frozen) salt, pepper, and moisten with hot chicken broth.
  • Once cooked, proceed to Thermomix and finish with a dash of liquid cream, adjust the seasoning and discard in a bowl to cool the preparation quickly to keep the color fine
  • Add a drizzle of olive oil and apply a contact film to the cream, keep cool.

3rd stage

the mashed lemon-rosemary goat cheese

  • Chop the lemon zest.
  • Chop a few twigs of rosemary.
  • Cut the slices of ash goat.
  • In a skullcap, place the slices of goat cheese, mash them with a fork, relax in olive oil, add pepper, and finish with the lemon and chopped rosemary.
  • Reserve on a plate and finish with a drizzle of olive oil.
  • Film and keep cool

4th step

potato waffle

  • Melt the fresh butter, make it into clarified butter (either in a saucepan in a double boiler or in the microwave, don't forget to remove the milk)
  • Heat your waffle iron beforehand.
  • Peel the yellow flesh potato type "Agria" (Do not leave it in the water because we need the starch. So peel and use right away !)
  • Make a thin slice of potato using a mandolin and set aside in a bowl.
  • Prepare in a bowl : 1 egg yolk and 1 whole egg, double cream, and mix well with a whisk.
  • Season the potato "julienne" with the grated nutmeg, salt and pepper
  • Add the “egg and cream” mixture, your waffle maker is finally ready!
  • Place a little clarified butter on the waffle iron plate, drain by hand a little potato julienne, and make a small nest, sprinkle creamy liquid on the nest and close the waffle iron.
  • Cook for 4 minutes on one side and turn over to finish cooking on the other side for 2 minutes.
  • Clear on a plate.

5th stage

salad and radishes

  • Clean the radishes and sort the riquette.
  • Cut the tops, not too short and keep a little
  • Make radish shavings using a mandolin and reserve them in a bowl with water and ice cubes, this will make them crisp and keep their colors!
  • Season the radish shavings and riquette leaves with olive oil and fine salt.

6th stage

presentation

  • Heat the potato waffles in the oven
  • Use a "rake" to pull the pea muslin on your plate
  • Place the Gravelax salmon slices, a quenelle of "lemon-mandarin" goat cheese which will serve as a condiment.
  • Season the strips of radish and riquette with olive oil and fine salt, place them around the salmon slices and finish with the warm waffles!
  • Drizzle the plate with a few drops of Fauchon olive oil

Help yourself to a nice little glass of fresh white wine from my “Chablis” region and I wish you an excellent tasting and a good moment of relaxation !!
 

By Frédéric Claudel