Gravlax de saumon au sapin baumier et Origine

Poids Unité Ingrédients
550 gr salmon fillet
60 gr Origine de Charlevoix
100 gr coarse salt
100 gr brown sugar
60 ml hop vinegar
15 gr dried balsam fir or fresh fir buds
2 gr freshly cracked ground pepper
250 ml sea buckthorn juice
30 gr sugar
2 gr agar-agar
100 ml skim milk
10 gr dried balsam fir
30 ml vegetable oil
30 ml olive oil
1 medium grey shallot (chiseled)
5 chive sprigs (finely minced)
4 sorrel leaves (finely minced)
1 pinch of salt
2 black pepper mill turns

Chef

Maxime Lebrun

Étapes

Salmon Gravlax
Remove skin from salmon. In a stainless steel bowl, mix all ingredients until uniformly blended. Place the salmon fillet in a rimmed rectangular dish. Spread the salt mixture evenly on the salmon and refrigerate for 20 hours. Rinse the salt off the fillet and dry with paper towels. Cut into thin slices as you would smoked salmon. Set aside while preparing the rest of the recipe.

Sea Buckthorn Pudding
In a saucepan, add sea buckthorn juice, sugar and agar-agar. Whisk until completely dissolved. Bring to a boil, remove from heat and pass through a conical strainer into another container. Refrigerate one hour or until the mixture sets. Using a stand or a hand mixer, mix until pudding-like consistency is achieved. Place in a piping tube or bowl and refrigerate.

Fir Emulsion
In a saucepan, add milk and balsam fir and bring to a boil. Remove from heat, cover with plastic wrap and infuse for 10 minutes. Pass through a conical strainer and set aside. When ready to serve, emulsify using a milk frother. Let sit 30 seconds and use froth from the top.

Sorrel Vinaigrette
Chop ingredients as indicated above. In a stainless steel bowl, add all ingredients and mix delicately. Set aside.

Assemble the plate and enjoy. Bon appétit!