One of the most delicious and elegant appetizers of the Scandinavian countries, gravlax is this time made with a rack and a heavenly garnish! Our creative chef has served this special dish with basil sponge cake, roasted paprika tartare and lime beans.
Ingredients:
For gravlax:
- 60 dkg fillet with leather (15dkg/day)
- 60 dkg sea salt
- 6 dkg granulated sugar
- grated zest of 2 fresh lemons
For the basil sponge cake:
To the limehab:
- 300 g water
- 130 g granulated sugar
- 5 fresh limes
- 4 pieces of gelatine
To the Tartar:
- 2 red California peppers
- 1 tbsp gremolata
To the gremolata:
- 1 bunch of fresh parsley
- 1 fresh lime
- 1 fresh orange
- 1 fresh lemon
- 1 clove garlic
- Olive oil
Preparing the gravlax:
Use salt and granulated sugar in a 1:1 ratio, then mix with the grated zest of the fresh lemon. Using a sharp knife with a thin blade, carefully remove the fillets from the skin and bury them in the salt and sugar mixture. After eight minutes, wash and pat dry. Place in a vacuum bag, vacuum seal and refrigerate until serving.
Preparation of basil sponge cake:
Blanch the basil, squeeze it out, and then use a paper towel to drain off the moisture. Chop into small pieces and place in a thermomixer with the other ingredients (if not, a blender, stick blender or chopper will do just fine). Allow to rest in the fridge for 15 minutes, then strain into a double-cartridge frother using a strainer and funnel. Prick the bottom of a 3 dl takeaway coffee cup with a meat needle, fill halfway with the foam and place in an 800 W microwave for 1 minute. Then place the cups upside down on a paper towel and wait for them to cool. Once cooled, carefully cut around the finished sponge cake with a thin-bladed knife and knock it out of the glass with a simple flick of the wrist. It can also be stored in the fridge until serving.
Preparation of the lime foam:
Boil the water and granulated sugar with the grated rind of 3 limes. Meanwhile, soak the gelatines in ice water for easy handling. Stir the gelatine well into the boiling water, add the grated zest of 2 more limes and the squeezed juice of 5 limes. Refrigerate for at least 30 minutes. Then strain into a double-cartridge siphon. Chill in the fridge until serving.
Preparing the gremolata:
To do this, chop the fresh parsley, grate the garlic, zest the citrus and mix with enough olive oil to cover by half a finger. Wash the peppers and, using a hand-held dragon (or stove top), burn the skins around the peppers until blackened. Then immediately place them in iced water to make peeling easier. Cut the flesh of the pepper into concassé and mix with a little gremolata.
Just before serving, cut the gravlax handles into concassé, season with salt to taste and a little gremolata. You can use moulds in which you can layer the racks with the peppers. Tear off a few bites of the sponge cake and serve with the lemon mousse. Garnish with microgreens, flowers, lettuce leaves and black salt.
Enjoy your meal!
