Category: Main dish
Preparation time: 2 hours & Execution time: 10 minutes
Ingredients for portions: 3
For the Gravlax salmon
- 500 gr. Salmon
- 200 gr. Salt
- 200 gr. Sugar
- 200 ml. Vodka
Execution:
- Add all the ingredients together in the vacuum.
- Let them in the fridge for 2 hours.
For the green apple ice cream
- 500 gr. Green apples
- 100 gr. Sugar
- 8 egg yolks
- 40 gr. Basil pesto
- 500 ml. Whipping dairy cream 35%
- 200 gr. Butter 82%
- 50 ml. Apricot vinegar
Execution:
- Boil the green apples along with the sugar and the apricot vinegar. Then, mash them up.
- Boil the egg yolks in a bain-marie along with the butter and pasteurize them until they reach to 80 Celsius degrees
- Once they reach the 80 Celsius degrees, homogenize all the ingredients and add them in a pacojet.
- Put them in the freezer
For the lime caviar
- 450 ml Lime juice
- 100 gr. Sugar
- 2.5 gr. Alginate
- 500 ml. Water
- 2.5 gr. Calcic
Execution:
- Boil the juice along with the sugar and add the alginate.
- Put them in a tub and use the vacuum.
- Let it in the fridge for 1 day.
- In other tub, create a mixture with water and calcic.
- Homogenize the two mixtures and spherificate.
For olive oil soil
- 500 ml. Tapioca Maltodextrin
- 50 ml. Olive oil
Execution:
- Add all the ingredients in the food processor until they become homogenous.
- Store them in a dry place.
For the thyme foam
- 500 ml. Water
- 4 sticks of thyme
- 3 gr. Soy Lecithin Emul
Execution:
- Create an infusion with water and thyme.
- Get it strained and add the Soy Lecithin. Boil them.
- Mix them and take the foam.
For the pickling melon
- 500 ml. Water
- 200 ml. Kalamansi vinegar
- 100 gr. Sugar
- 100 gr. Salt
- 1 small melon
Execution:
- Boil in a small pot the Kalamansi vinegar, the water, the salt and the sugar.
- Boil them and add the melon. Let it there for 2 hours.
For the green mustard sauce
- 500 ml. Dairy cream
- 100 gr. Green mustard sauce
- 50 gr.Basil pesto
Execution:
- Boil in a small pot all the ingredients together.
Dish decoration:
- Beetroot powder
- Crispy dough leaves with activated carbon
Execution:
- Bread the top of the salmon with beetroot powder.
- Place the ingredients on the dish, as it is depicted in the photos.
Enjoy…
We thank the Cafe- Wine bar Bistroteque Les Zazous for the hospitality.
Chef: Christos Daskalos