salmon rillette with caviar
500g (1 lb, 1 ½ oz) MSC certified pacific or organically farmed salmon, tilapia or trout fillet, skin on*
700g salt plus more for seasoning
Duck fat, as needed
Pepper to taste
1 sprig coriander leaves, shredded
4 tbsp crème fraiche
100 ml (3 ½ fl oz) good quality mayonnaise
2 tsp lemon juice
100 g (3 ½ oz) Sevruga caviar
For the salad:
1 cup mixed salad leaves (yellow frisée, dill, mizuna, ta soi and purple shiso)
10 cherry tomatoes, halved
How to make Nobelhouse salmon rillette with caviar
1. Cover salmon with salt and sugar and set aside for 3 hours. Rinse salmon under running water and pat dry.
2. Preheat oven to 60°C (140°F). Place salmon in a deep pan and cover with duck fat. Cover pan with aluminium foil and place in the oven for 30 minutes until salmon is very pale pink in colour.
3. Remove pan from the oven and leave salmon to sit in fat for 5 minutes. Drain salmon and flake.
4. Mix flaked salmon with 2-3 tbsp duck fat, then season with salt and pepper. Add coriander, crème fraiche, mayonnaise and lemon juice and mix well.
5. Spoon a quarter of the salmon mixture into a ring cutter and press to compact it. Remove ring cutter. Repeat to make another three servings. Garnish with a dollop of caviar, mixed salad leaves and cherry tomatoes.
Ingredients (for 4 people)
200 grams Scallops
50 grams Onion (finaly chopped)
30 grams marrow (cleaned, pitted)
40 ml olive oil
200 ml broth
2 tablespoons sour cream
Salt and vinegar
4 x 3 grams of Osetra caviar
To begin with cut the vegetable marrow in half.
Take the first piece and chop it up in thin slices then these into longer strips.
Add a little salt, few drops of vinegar and place it in the fridge until serving.
Next chop up finely the peeled onion and pan it in 20 ml of olive oil.
(Make sure it doesn’t get any darkish!) Afterwards add the other half of the marrow which is chunked into somewhat bigger slices.
Stew it together with the onion for a few minutes then water up with the broth. Stir in a small amount of salt and sugar for seasoning.
Keep it at a simmer for a little while then finally blend it with a machine.
Next heat the rest of the olive oil in a smaller pan.
Place the scallops in the hot casserole and fry both sides until golden brownish.
Get back to the blended “sauce” and pour few tablespoonfuls of it on a clear plate.
Afterwards take the veg marrow “salad” out of the fridge and put the strips on top of the sauce in a round shape.
(Use a dough-knife for the touch up if needed). Place the scallops on top then drip some sour cream in the sauce.
Allot the 4x3 g of caviar and portion in on top of the sour cream on each plate.
Decorate with baby salad leaves and herb infused oil. Serve instantly and enjoy!
Cat fish with sauce Hollandaise and celery salad
4*150 grams Catfish fillets
40 grams butter
4*4 grams Osetra Caviar Malossol
2 tabelspoon broth or water
1 dl browned butter
2 sticks of celery
0,5 cl olive oil
2 red radish
1 piece spring onions
Mix the egg-yolk with the broth (or water) in a bowl then put over hot steam and stir with a whisk until it doubles its volume. Add slowly browned butter. Season with salt and lemon juice then pour into a foam whipping siphon and keep in hot water (50 degrees of Celsius).
Cut the celery, radish and spring onions julienne and mix with olive oil, season with salt and lemon juice. Put the salad into the fridge.
Pour a few drops of olive oil into a hot pan and fry the fish fillets. Pour some butter on the fish and finish them in the oven heated up to 170 degrees of Celsius.
Pour sauce Hollandaise from the siphon on a plate, carefully place the fish and put around the salad. Decorate with caviar.