Our Chefs' Recipes

Gin-Cured Salmon Gravlax

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Gin-Cured Salmon Gravlax

 

INGREDIENTS (serves 4)

For the gravlax

  • 700 g salmon with the skin on
  • ½ bunch cilantro
  • ½ bunch tarragon
  • 1 bunch dill
  • 60 ml gin
  • 100 ml salt
  • 100 ml sugar
  • 30 ml pepper

 

For the granita

  • 1 cucumber, coarsely chopped
  • 2 lemons, squeezed
  • 60 ml gin
  • 1 sprig tarragon (leaves only)
  • 5 sprigs cilantro (leaves only)
  • ½ clove garlic
  • 1 pinch salt

 

For the sauce

  • 250 ml sour cream
  • 5 ml Dijon mustard
  • 4 sprigs cilantro, finely chopped
  • 1 lime (zest and juice)
  • 30 ml honey
  • Salt and pepper

 

DIRECTIONS

  • Mix the sugar, salt and pepper. Spread over the salmon on the flesh side.

 

  • Sprinkled the herbs on top.

 

  • Add the gin and wrap the fish well so that liquid does not run out (vacuum pack if possible).

 

  • Refrigerate the fish, flesh side down, weighed down by a heavy object, for at least 24 hours, but ideally 48.

 

  • Peel the cucumber, cut in chunks and put in a blender with the rest of the granita ingredients.

 

  • Blend into a smooth purée. Pour the purée into an airtight container and put in the freezer. Break up the crystals with a fork every hour for the next three hours to obtain a granita texture.

 

  • Finely chop the cilantro, then mix all the sauce ingredients.

 

  • Serve very cold (ideally on cold plates) to keep the granita from melting too quickly.

 

Enjoy!

 

Alix Grenier

Chef at L'Avantage

 

Find out more about fine cuisine at Le Groupe Maurice.

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