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Salmon gravlax with ginger and cherries from our Regions
For 6 people:
- 800 g skinned and boneless salmon fillet
- 20 g finely grated fresh ginger
- ½ lemon (zest)
- 300 g coarse salt
- 100 g of icing sugar
- ½ teaspoon ground white pepper
- Cherry compote: 350 g of cherries from our regions, 1 small red pepper (or 3 pinches of cayenne pepper), ½ cucumber, 2 tbsp. lemon juice, 1 tablespoon. spoon of olive oil, 1 spoon. fine sugar
- Serving: heavy cream, cookies (or rice cakes or toast), 1 handful of young sprouts.
Grate the lemon zest. Mix the coarse salt with the ginger, zest, sugar and white pepper. Spread half of the mixture in the bottom of a large, deep dish (the fish will release liquid). Place the salmon, skin side down, and cover with the rest of the salt mixture. Film carefully, place a weight and marinate for 24 hours in the fridge.
Also the day before, prepare the cherry compote. Chop the fruit. Chop the pepper. Heat the olive oil in a saucepan and add the chilli and cherries. Add the 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, rinse the cucumber, cut into quarters lengthwise and remove the core of the seeds. Cut the meat into small cubes. Add them to the regional cherry compote, mix and set aside.
Rinse the salmon fillet under running water, scrubbing gently to remove salt crystals without disturbing the meat. Place it on a cutting board. Using a knife with a long, flexible blade, thinly slice the fillet, cutting at an angle and then sliding through the skin. Sprinkle with young sprouts and serve cold, with cherry compote, biscuits and cream.
Salad of nectarines, prawns and courgettes
For 4 people:
- 4 nectarines
- 10 shrimps
- 1 zucchini
- 1 handful of baby leaves (spinach or mesclun)
- 2 sprigs of coriander
- 1 cm of fresh ginger
- juice of 1/2 lime
- 1 C. cider vinegar
- 2 tablespoons olive oil
- salt and pepper
Peel the prawns and rinse them. Brown them in a pan with a little olive oil for about 5 minutes, stirring regularly.
Wash the courgette and cut it into ribbons with a peeler. Wash, dry and cut the nectarines into 8 wedges.
Put the young leaves (mesclun), zucchini ribbons, nectarines and shrimps in a salad. Grate the fresh ginger directly over the salad.
In a bowl, add some salt and pepper. Add the lime juice, cider vinegar and olive oil. To mix together. Dress the salad with this vinaigrette and 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 grain of butter
- 5 c. cider vinegar
- 6 tablespoons tablespoon of hazelnut oil + 1 dash
- 1 C. honey
- Salt and pepper from the mill
Coarsely chop the hazelnuts and toast them for a few minutes in a very hot pan. To book. Chop and quarter the peaches. In the same pan, roast the wedges with a knob of butter for 10 minutes.
Cut the lamb shoulder and brown the sheets with a drizzle of hazelnut oil for 5 minutes. Then deglaze with 2 Tbsp. cider vinegar, salt, pepper.
Place the arugula on a plate. Add the minced lamb, roasted peach quarters, fresh goat cheese chunks, blueberries and toasted hazelnuts.
Pour the remaining cider vinegar, hazelnut oil and honey into a small bowl. Season with salt and pepper and pour over the salad.
Braised goat shoulder, apricots and rosemary
For 4 people:
- For the meat: 1 shoulder of goat, 1 lemon, 2 cloves of garlic, 2 sprigs of rosemary, 3 pinches of thyme, coriander and pepper seeds, 3 tbsp. tablespoons of olive oil, 3 pinches of salt, 15 cl of white wine.
- For the filling: 5 Rosselló apricots, 200 g drained cooked chickpeas.
Chop 1 sprig of rosemary. Peel the garlic cloves, chop them. Grate and squeeze the lemon. In a mortar, put the dried thyme, peppercorns, coriander seeds, fleur de sel and crush everything. Mix all the ingredients and add the olive oil. Place the meat in a deep dish. Drizzle with marinade and refrigerate for 2 hours.
Preheat the oven to 180°C. Add the white wine and 15 cl of covered water. Bake in the oven at 180°C for 1 and a half hours, stirring 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 finished cooking, add the apricots and chickpeas around the goat.
At the end of cooking, pass the juice of the meat through a fine strainer and reduce it for 5 minutes on high heat.
For dressing, spread the piece and the apricots with the reduced juice. Sprinkle the dish with sprigs of rosemary and serve.
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