Salmon gravlax with hibiscus jelly and Corsican clementine
Easy - 10 Min
- style Type of dish : Dish
- poll Difficulty: Easy
- access_time Preparation time: 10 min
- timer Cooking time: 0 min
- place Region: Nordic Countries
- euro_symbol Cost: €9.47
We're delighted to share with you one of our most exquisite creations, made during our appearance on Télématin, France 2, in November 2022.
This recipe for Salmon Gravlax, subtly enhanced with hibiscus jelly and Corsican clementine jam, is a veritable explosion of festive flavors.
Perfectly balanced between the saltiness of salmon, the acidity of clementine and the floral delicacy of hibiscus, this recipe is a culinary celebration ideal for festive meals.
Ingredients
(Serves 4)
For the Hibiscus jelly :
- 100 g dried hibiscus flowers (available in exotic grocery stores)
- 1 l water
- 1 sachet Agar Agar
- 10g lemon juice
For the salmon gravlax :
- 500g fresh salmon
- 4 tablespoons salt
- 2.5 tsp sugar
- Dill
- Cracked pepper.
- Accompaniment: 1 jar of Corsican clementine.
Preparation
For the jelly :
Bring the water to the boil, infuse the hibiscus flowers in the boiling water for 20 minutes, strain and leave to cool.
When cold, stir in agar-agar and lemon juice. Bring back to the boil, stirring, and cook for 2 minutes.
For the salmon gravlax :
Remove bones with tweezers. Pat salmon dry with paper towel.
Coat the fish with a mixture of salt, sugar and pepper (to taste).
Place a sheet of cling film in a large dish and lay the salmon skin-side down.
On the skin side, sprinkle with dill and close the papillote tightly. Place a heavy weight on top of the salmon.
Leave to marinate for 48 h in the fridge, turning the fish every day (discard any water that has returned).
On the big day, pat the salmon dry with paper towels to remove the salt (do not rinse under water!), then cut into thin strips (like a carpaccio).
You can also buy it directly from(Lionel Durot's website).
Dressage :
Pour a little hibiscus jelly onto the bottom of a plate and leave to set.
Cut one or two pieces of salmon gravlax, then add two or three dabs of Corsican clementine jam.
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9,47 € |
