Cured salmon & Gribiche sauce

Cured salmon & Gribiche sauce

Salad & Starter 979 Last Update: Aug 09, 2021 Created: May 30, 2021
Cured salmon & Gribiche sauce
  • Serves: 6 People
  • Prep Time: 30 min
  • Cooking Time: 15 min
  • Difficulty: Medium
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Cured salmon & Gribiche sauce. A vegetarian starter to enjoy at the beginning of a 3 or 4 course menu.

Ingredients

Directions

  1. For the Cured salmon, the process starts by mixing the rough salt, pepper and sugar, vanilla and star Anise with a food processor and keep the mixture in a small bowl.
  2. Combine thoroughly and make sure that the sugar is evenly distributed amongst the salt granules.
  3. You should have de-scaled and removed all the pin bones from your fish before receiving it,
  4. Cover the fish (don’t forget the sides) with pastis completely with the salt and sugar mixture.Put in the fridge.
  5. Once your 6 hours come to a close, it’s time to rinse your fish. Then drain it, put the chopped dill on it and marinated in the oil for 1 day.
  6. For the Gribiche sauce, Put the cooked egg yolks, mustard, and some salt and pepper in a large bowl and mash them well together.
  7. To this paste add the vinegar and then the olive oil, drop by drop as if making mayonnaise.
  8. Keep the sauce creamy by adding small amounts of lemon juice, capers, cornichon, dill and tarragon.
  9. Dice the cooked egg white and add it to the sauce.
  10. Finish the sauce by adding the chopped herbs, capers, and cornichons. Taste and correct the seasoning.
  11. For the Aigre-douce, combine all ingredients in a bowl. Season with salt and pepper.Cover. Place in the fridge for 1 hour to develop the flavors.
  12. As for the pickled cucumber, combine all the ingredients in a saucepan and bring to boil over medium heat.
  13. Stir until all the sugar is completely dissolved.
  14. Remove from heat and let cool.
  15. Pass the cooled vinegar into the cucumber jar and refrigerate.
  16. Marinate 4 hours. After 4 hours drain the pickled cucumber, put in a large bowl, add mustard and mayo, mustard seeds and chopped dill.
  17. Finish with few drops of gin, salt and pepper.

Cured salmon & Gribiche sauce



  • Serves: 6 People
  • Prep Time: 30 min
  • Cooking Time: 15 min
  • Calories: -
  • Difficulty: Medium

Cured salmon & Gribiche sauce. A vegetarian starter to enjoy at the beginning of a 3 or 4 course menu.

Ingredients

Directions

  1. For the Cured salmon, the process starts by mixing the rough salt, pepper and sugar, vanilla and star Anise with a food processor and keep the mixture in a small bowl.
  2. Combine thoroughly and make sure that the sugar is evenly distributed amongst the salt granules.
  3. You should have de-scaled and removed all the pin bones from your fish before receiving it,
  4. Cover the fish (don’t forget the sides) with pastis completely with the salt and sugar mixture.Put in the fridge.
  5. Once your 6 hours come to a close, it’s time to rinse your fish. Then drain it, put the chopped dill on it and marinated in the oil for 1 day.
  6. For the Gribiche sauce, Put the cooked egg yolks, mustard, and some salt and pepper in a large bowl and mash them well together.
  7. To this paste add the vinegar and then the olive oil, drop by drop as if making mayonnaise.
  8. Keep the sauce creamy by adding small amounts of lemon juice, capers, cornichon, dill and tarragon.
  9. Dice the cooked egg white and add it to the sauce.
  10. Finish the sauce by adding the chopped herbs, capers, and cornichons. Taste and correct the seasoning.
  11. For the Aigre-douce, combine all ingredients in a bowl. Season with salt and pepper.Cover. Place in the fridge for 1 hour to develop the flavors.
  12. As for the pickled cucumber, combine all the ingredients in a saucepan and bring to boil over medium heat.
  13. Stir until all the sugar is completely dissolved.
  14. Remove from heat and let cool.
  15. Pass the cooled vinegar into the cucumber jar and refrigerate.
  16. Marinate 4 hours. After 4 hours drain the pickled cucumber, put in a large bowl, add mustard and mayo, mustard seeds and chopped dill.
  17. Finish with few drops of gin, salt and pepper.

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Author Rabih Fouany rabihfouany5@hotmail.com Rabih Fouany

Phoenicia hotel Beirut- Head Chef. Member of the "Académie Culinaire de France". 4th Place Passion Trophy World Cup Competition 'Paris 2006'. Food Consultant. AUST Culinary Instructor. Former Executive Chef at Le Vendôme Hotel Beirut.

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