Recipe of the week: with fish

Salmon Gravlax

Ingredients: 1 skinless fresh salmon fillet, 150 g coarse salt, 75 g powdered sugar, a few sprigs of fennel and 1 tablespoon pink berries.

Preparation: in a bowl pour the coarse salt, sugar, pink pepper grains and select the dill. Mix well. On a cooling paper, place half of the mixture; add the salmon and cover with the second half of the mass. Hermetically seal the freshness paper.

Put the salmon in the fridge for 2 or 3 days. Remove the film and rinse the salmon under cold running water to remove the salt. Keep in the refrigerator and consume within 2 weeks.

Salmon trout in a salt crust

Ingredients for 4 people): 1 salmon trout, 3 kg coarse sea salt, 3 egg whites, 15 cl water, 1 half bunch fennel, 1 half bunch basil, 1 bunch chickpeas, 1 salted lemon.

Tip: let stand 10 minutes before crushing

Preparation: trout intestines without scales. Leave the head but remove the gills. Mix the egg whites with the salt and then add a little water. Mix well and let stand. Divide the dough in half. Make a fish-shaped mold out of aluminum foil and place in a pan. Fill with half the salt. Fill the trout with the chopped herbs and salted lemon. Place the trout in the salt bed, place the remaining herbs on top and cover with the remaining salt. Smooth the top with a spatula. Preheat the oven to 200ºC and cook the fish for 15 minutes. Remove from the oven, let rest for 10 minutes then crush, remove the fish, remove the skin and place in a bowl. Add lemon, pepper and sprinkle with olive oil.

Bonne femme fillet tabani

Ingredients for 4 people): 8 bottom fillets, 150 g button mushrooms, 10 cl white wine, 0.5 l fish juice, 0.25 l fraîche cream, 25 g minced onion, 25 g minced parsley, 50 g butter, salt and pepper ground.

Preparation: clean and chop the mushrooms. Wash the sole fillets, dry them on absorbent paper and flatten slightly with the flat side of a large knife. In a frying pan fry the onions, parsley and mushrooms in butter. Salt and pepper. Arrange the bottom fillets in half, folded in half. Coat with white wine and fish juice. Cook on low heat for 15 minutes.

Book the fillets. Reduce the amount of cooking. Add the cream and 50 gr butter with a whisk. Check the spices. Arrange the fillets on plates, cover with sauce. Serve with small simple potatoes.

A&J Ledent


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