Fresh Salmon, "Gravelax style"

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