English
GRAVLAX OF TROUT & CRÉMANT EXTRA-BRUT
40 minutesutesutes
Moderate
Medium
Chef Emmanuel Stemper has concocted for you a delicious fresh and gourmet recipe for your summer appetizers. This beautiful combination of Alsace and Asia will make you travel and will arouse the curiosity of your taste buds and those of your guests. The Chef has chosen to accompany the Alsatian trout with a Bibeleskaes with Nori, the famous seaweed used in Japanese cuisine, bringing a touch of iodine to the fromage blanc.
Sparkling wine and food pairing :The Crémant d'Alsace Extra-Brut!
Ideal with iodized dishes, this Crémant Extra-Brut is made from parcels of Chardonnay expressingthe finesse and generosity of our clay-limestone soils. It is an effervescent vif and precise, with an attack of white flowers and yellow fruits that continues on an elegant finish, light notes of raspberry.
Enjoy your meal!
Ingredients
For trout:
For the mesclun mixture (example):
Preparation:
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Trout salting
Prepare the trout fillets, mix the sugar and the coarse salt. Then put the trout fillets in salt for 12 hours. Rinse them, then put them in a clean cloth in a cool place.
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Seasoning of the Bibeleskaes
Mix the Nori leaves with fleur de sel. Mix with plain Bibeleskaes, then add Daishi and oyster sauce. Adjust the seasoning if necessary.
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Mesclun mix and dressing
Rinse the different herbs separately, let them drain, place a damp cloth over them and set aside in a cool place. Make a vinaigrette with Melfor, Soy sauce, Olive oil and Mustard.
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Preparation of the dish
Arrange the Bibeleskaes Iodée in the bottom of a plate. Place a nice piece of trout gravlax on top. Cover with a bit of mesclun mixture, (optional) and some pieces of nori.
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THE CHEF'S TIP
Before "salting" your trout, you can cover its flesh with Nori or Horseradish powder.
We were just talking about that!
Avis clients
Soyez le premier à donner votre avis sur cette recette !
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GRAVLAX OF TROUT & CRÉMANT EXTRA-BRUT
