Page 37 - Sharp Spring 2021

SAUMON DE
NORVÈGE EN BELLEVUE (NORWEGIAN SALMON BELLEVUE)
INGREDIENTS (SERVES 8)
1 fresh salmon with skin (gutted, gilled, and scaled; about 21⁄2 lb / 1 kg)
Salt and black pepper
3 sprigs thyme
3 slices organic lemon
3 leaves white gelatin
1 cup / 250 ml fish stock 1 cucumber
11⁄4 cups / 300 g crème fraîche 7 oz / 200 ml whipping cream
TO GARNISH:
20 hard-boiled quail eggs
4 tbsp trout caviar
10 cherry tomatoes
2 handfuls fresh herbs, such as
chervil, dill, and chives
TIME NEEDED:
45 mins. + 70 mins. cooking + cooling
LEVEL OF DIFFICULTY:
Difficult.
METHOD
Heat the oven to 300°F / 150°C (gas 1; convection ovens 250°F / 130°C). Rinse the salmon inside and out under cold water and pat dry. Season the inside of the belly with salt and pepper, then place the thyme and the lemon slices inside. Place the salm- on on a baking sheet lined with parchment paper. Bend the tail toward the head, tying it in position with kitchen string. Cover the baking sheet with aluminum foil and roast the salmon for 70–90 minutes.
Remove the baking sheet from the oven and leave the salmon to cool. Pull off and discard the skin. Soak the gelatin 5 minutes in cold water. Heat the fish stock until it simmers, but do not let it boil. Squeeze out the gelatin, then add to the fish stock and stir until it dissolves. Leave to cool a little.
Wash the cucumber, then slice very thinly. Brush the fish with the fish stock (you might have to heat it so it can be brushed; do not boil), then cover with cucumber slices and brush with the fish stock again. Cover loosely and chill until the gelatin sets.
Just before serving, season the crème fraîche and whipping cream with salt and pepper and beat together until stiff. Transfer the whipped cream mixture to a pastry bag with a star tip and use to decorate the fish. Garnish with the quail eggs, trout caviar, cherry tomatoes, and herbs.
RECOMMENDED WINE:
Today, Kennedy would probably choose a full-bodied Chardonnay from California, a wine with plenty of fruit and delicate, spicy notes of vanilla.
SOUFFLÉ GLACÉ GRAND MARNIER
INGREDIENTS (SERVES 8)
1⁄2–1 tbsp / 15–30 g softened butter for the soufflé dishes 4 organic oranges
1 cup / 200 g granulated sugar
23⁄4 cups + 2 tbsp / 650 ml whipping cream
5 egg yolks
About 7 tbsp Grand Marnier Unsweetened cocoa powder for dusting 4–8 kumquats sliced, optional
TIME NEEDED:
35 mins. + 4 hours freezing
LEVEL OF DIFFICULTY:
Difficult.
METHOD
Lightly grease the outer rims of eight soufflé dishes (about 6 tbsp/90mlvolume;21⁄2"/7cm diameter) with the butter. Tightly wrap a strip of baking paper (23⁄4 × 141⁄2"/ 7 × 37 cm) around each dish and affix with a paperclip at the top edge.
Wash 2 oranges under hot water, then rub them dry. Thinly grate off the zest and squeeze out all the juices. Simmer the juice with 3 tbsp sugar until re- duced to 7 tbsp. Stir in the zest and set aside to cool.
Beat the whipping cream until stiff. Fit a heatproof bowl over a pan of simmering water without it touching the water. Set aside a larger bowl with ice water. Add the egg yolks with the remaining sugar to the bowl over water and use a hand- held mixer to whisk until foamy and thickened — don't let the mixture get too hot. Transfer the
hot bowl to the bowl with cold water and continue beating until the mixture is cool. Stir in the orange syrup and fold in one third of the whipped cream. Add everything to the remain- ing cream, then stir in 3 tbsp
of the Grand Marnier.
Divide the mixture equally
among the soufflé dishes — the mixture should come above
the rim of the mould. Leave to cool completely, then place into the freezer for 4 hours. Take the soufflés out of the freezer 5 minutes before serving and carefully peel off the baking paper. Dust the soufflés with cocoa powder. Using a melon baller or a teaspoon, make a small hollow in each soufflé, then divide the remaining Grand Marnier among them.
Used the sliced kumquats to garnish the soufflés.
Serve immediately.
Read our Q&A with editor Anne Petersen >
SPRING 2021 SHARPMAGAZINE.COM 37
Images by Reinhard Hunger