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Salmon gravlax with ginger and cherry from our regions
For 6 people:
- 800 g of salmon fillet without skin and bones
- 20 g of finely grated fresh ginger
- ½ lemon (zest)
- 300 g of coarse salt
- 100 g of powdered sugar
- ½ tsp. ground white pepper
- Cherry compote: 350 g of cherries from our region, 1 small red pepper (or 3 pinches of cayenne pepper), ½ cucumber, 2 tbsp. lemon juice, 1 art. spoon of olive oil, 1 tbsp. fine sugar.
- Serving: heavy cream, crackers (or rice cakes or toast), 1 handful of young shoots.
Grate the lemon peel. Mix coarse salt with ginger, zest, sugar and white pepper. Spread half of the mixture on the bottom of a large deep plate (the fish will release the liquid). Place the salmon skin side down and sprinkle with the remaining salt. Carefully place the kettlebell and marinate for 24 hours in the refrigerator.
Also prepare cherry compote the day before. Peel the fruit from the stones. Grind the pepper. Heat the olive oil in a saucepan and add the chilli and cherry. Add lemon juice, sugar and 2 pinches of salt. Cook for 3 minutes, stirring, then leave to cool, wrap in cling film and refrigerate overnight.
The next day, wash the cucumber, cut it lengthwise and remove the core. Cut the pulp into small cubes. Add them to the regional cherry compote, stir and set aside.
Wash the salmon fillets under running water, rubbing gently to remove the salt crystals without changing the flesh. Place it on a cutting board. Using a knife with a long, flexible blade, cut the tenderloin into thin slices, cutting at an angle and then sliding across the skin. Sprinkle with young shoots and serve very chilled, with sour cherry jam, croutons and heavy cream.
Nectarine, shrimp and zucchini salad
For 4 people:
- 4 nectarines
- 10 shrimps
- 1 zucchini
- 1 handful baby leaves (spinach or mesclun)
- 2 sprigs of coriander
- 1 cm of fresh ginger
- juice of 1/2 lime
- 1 tbsp of apple cider vinegar
- 2 tbsp. olive oil
- Salt and pepper
Clean and wash the shrimp. Fry them in a pan in a little olive oil for about 5 minutes, stirring regularly.
Wash the zucchini and cut it into strips using a vegetable peeler. Wash, dry and cut the nectarines into 8 pieces.
In a salad bowl, place young leaves (mesclune), zucchini ribbons, nectarines and shrimp. Grate fresh ginger directly over the salad.
Add some salt and pepper to the bowl. Add the lime juice, cider and olive oil. Mix. Dress the salad with this vinaigrette, then sprinkle with fresh cilantro just before serving.
Lamb salad with roasted peaches, fresh goat cheese, blueberries and hazelnuts
For 4 people:
- 300 g of lamb shoulder
- 4 handfuls of arugula
- 2 peaches
- 100 g of fresh goat cheese
- 100 g of blueberries
- 30 g of hazelnuts
- 1 stick of butter
- 5 c. apple cider vinegar
- 6 tbsp. tablespoon of hazelnut oil + 1 drop
- 1 S. honey
- Salt and pepper from the mill
Coarsely chop the hazelnuts, then toast them in a very hot pan for a few minutes. Book. Peel the peaches and cut them into quarters. Fry the pieces in the same pan with a piece of butter for 10 minutes.
Slice the lamb shoulder and brown the slices in the hazelnut oil for 5 minutes. Then deglaze 2 tbsp. vinegar, salt, pepper.
Place arugula in dish. Add ground lamb, roasted peach quarters, fresh goat cheese wedges, blueberries and roasted hazelnuts.
Pour the remaining cider vinegar, hazelnut oil and honey into a small bowl. Salt, pepper and smoke the salad.
Braised baby shoulder, apricots and rosemary
For 4 people:
- For meat: 1 spatula, 1 lemon, 2 cloves of garlic, 2 sprigs of rosemary, 3 pinches of thyme, coriander and pepper seeds, 3 tbsp. spoons of olive oil, 3 pinches of fleur de sel, 15 ml of white wine.
- For the filling: 5 apricots from Roussillon, 200 g of dried boiled chickpeas.
Chop 1 sprig of rosemary. Clean the garlic cloves, grind them. Peel and squeeze a lemon. Put dry thyme, peppercorns, coriander seeds, fleur de sel in a mortar and grind everything. Mix all ingredients and add olive oil. Put the meat in a deep dish. Pour marinade and put in the refrigerator for 2 hours.
Preheat the oven to 180°C. Add the white wine and 15 ml of water under the lid. Bake at 180°C for 1½ hours, basting every 20 minutes. Remove the dish from the oven, cover it with aluminum foil and let it rest for 20 minutes.
Cut the apricots in half. Remove the core. 20 minutes before the meat is cooked, add apricots and chickpeas around the baby.
At the end of cooking, pass the juice from the meat through a fine sieve and simmer for 5 minutes over high heat.
For the dressing, brush the slice and apricots with the amount of juice. Sprinkle the dish with sprigs of rosemary and serve.
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