Creating Wines of Distinction

Salmon Gravadlax with Rye and Herb Crumble, Lemon Tarragon Sphere and Fennel Foam

Enjoy with the Creation Cool-Climate Chenin Blanc

Yields 12 portions

 

Salmon Gravadlax

1 kg salmon

150 g salt

150 g sugar

16 juniper berries

1 bunch fennel

1 tbsp pink peppercorns

zest and juice of 1 lemon

Wipe the salmon dry with paper towel.

Blend all the other ingredients together to make a bright green mix.

Spread the mix over the salmon.

Cover the salmon and set aside in the fridge for 24 hours.

Rinse the salt mix off with cold running water and dry the salmon with paper towel.

Cut into 80 g portions.

 

Lemon and Tarragon Sphere

1 onion, chopped

zest of 2 lemons

juice of 4 lemons

500 ml cream

250 ml coconut cream

250 ml white wine

1/2 cup chopped tarragon

salt

Sauté the onions till transparent.

Add the wine and reduce till the onions are almost dry.

Add the lemon juice, zest and tarragon.

Cook for 2 to 3 minutes.

Add the cream and coconut cream.

Reduce till only 500 ml remains.

Blend the mixture and strain.

Cool the mixture down and season to taste.

1 L water

5 g alginate

Blend and refrigerate overnight.

300 g lemon and tarragon sauce

6 g gluconolactone

Blend and freeze in 12 silicone moulds overnight.

Keep a separate bowl of cold clean water on the side.

Pop out the moulds into the alginate and water and leave for 1 – 2 minutes stirring them around and making sure that they do not touch each other.

Take out and leave inside the clean water bath till they have completely defrosted.

 

Rye and Herb Crumble

1 rye bread loaf

2 Granny Smith apples, brunoised

40 g parsley, chopped

20 g chives, chopped

zest of 2 lemons

Slice the rye loaf into thin slices and dry out in the oven overnight.

Roast the apples until dry.

Blend all the ingredients to a coarse crumble.

 

Fennel Foam

4 Granny Smith apples, cored and cut into pieces

2 bunches fennel

500 ml water

5 g soy lecithin powder

Blend the apples and water till smooth.

Strain through a muslin cloth.

Blend the fennel with the strained apple juice.

Strain through a muslin again.

Blend the mix with the soy lecithin powder until foamy.

Rest the foam for a few minutes before serving.

 

Garnish

fennel leaves or flowers

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