RECEPE FOR 4 PEOPLE
MAIN DISH
TO BE ENJOYED WITH AN AOC OR IGP DRY WHITE WINE FROM SOUTHWEST FRANCE
Pairing: an AOC dry white wine from Saint-Mont, Tursan, Irouléguy, Jurançon, or an IGP dry white wine from Côtes-de-Gascogne, Landes, Côtes-du-Tarn, Entraygues-Le Fel or Comté Tolosan.
SERVING TEMPERATURE
8 to 10°C (46 to 50°F)
Ingredients :
● 400 gr (14 oz) fillet of Adour salmon
● 150 gr (5.3 oz) raw red beet
● ½ chioggia beet
● ½ yellow beet
● 150 gr (5.3 oz) cooked beet
● 100 gr (3.5 oz) of salt
● 80 gr (2.8 oz) of sugar
● 1 lemon
● ½ dill bunch
● 10 gr (0.35 oz) of peppercorns
● 3 cl (1 oz) vodka
● 50 gr (1.76 oz) of Greek cheese
● 15 cl (5 oz) white vinegar
● 15 cl (5 oz) red wine vinegar
● 100 gr (3.5 oz) caster sugar
SALMON GRAVLAX:
Peel the beets then grate them finely. Chop the dill. Mix all the ingredients (except the salmon) in a bowl. Line a Tupperware container with baking or greaseproof paper and place a layer of beet mixture on top. Place the salmon skin-side down and cover with the rest of the beet mixture, massaging the fish lightly. Cover with baking paper and close the container. Place in the fridge for 48 hours. Before serving, clean and slice the salmon.
BEET CREAM:
Mix the cooked beets with the Greek cheese.
BEET PICKLES:
Peel and cut thin slices of beet with a mandoline. Divide the sugar in half and melt it in two different pans. Once the sugar has melted, add the white vinegar in one pan and the red vinegar in the other. Once both liquids are boiling, add the yellow beet to the white vinegar and the chiogga beet to the red vinegar. Turn off the heat directly and let the vegetables cool in their juice.
DRESSING:
Add the pickles on the salmon and a few dots of beet cream around it.
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