Gravlax the tasty food and Burrata Recipe

Gravlax red, very festive, the combination of the 2 types of gravlax makes a beautiful dish

Gravlax red:

900g salmon with skin

2 raw beets

zest of 2 oranges

1 spoon coriander soup in grains

mixture of 4 teaspoons of salt + 2 teaspoons of sugar + 1/4 teaspoon of white kingdom pim

Gravlax dill:

900g salmon with skin

1 packet chopped dill

mixture of 4 teaspoons of salt + 2 teaspoons of sugar + 1/4 teaspoon of white kingdom pim

Sauce:

4 chopped dill soup

1 yolk

1 tablespoon lemon juice

100ml olive oil

1 spoon sugar soup

2 spoon yellow mustard soup

1 spoon dijon mustard soup

Col 1 tablespoon brandy

salt and pepper flower

Wash and dry the 2 pieces of salmon with paper towels. Gravlax red: Peel the beets and grate on the thick drain. Tighten the coriander grains to a weight. Mix the beets, orange zest, coriander grains and the mixture of: salt, sugar and white pepper (in the proportion above). Spread this mixture on top of the salmon and wrap tightly by wrapping the film several times. Place on a baking sheet with a weight on top (eg rice pack) and refrigerate for 1 to 2 days. When serving, discard the beet mixture, wash and dry the salmon. Cut into 0.5cm slices.

Gravlax dill: Mix the chopped dill with the mixture of salt, sugar and white pepper (in the proportion above). Place this mixture on top of the salmon piece and wrap well with plastic wrap. Place on a baking sheet and put a weight on top (packet rice for example) and take the refrigerator for 1 to 2 days. When serving, remove the dill and discard (DO NOT wash). Cut into 0.5cm slices. Sauce: in a bowl beat the egg yolk with the fouet. Add all other ingredients and mix well. Keep in the refrigerator until serving. when cutting, enter the knife to the skin and stop. It cuts and then cuts off that piece of skin that remained and discards. You can only make one type of salmon if you prefer.

Burrata appetizer with arugula and lemon zest

Ingredients for 25 slices of baguette:

1 baguette

150g burrata

1 packet of baby rocket

juice and zest of 1/2 lemon

olive oil

salt flower

Preheat the oven to 180C. Slice the baguette, place the slices on a baking sheet and sprinkle the slices with olive oil. Put in the oven for 10 minutes or until golden brown. After this time remove from the oven and sprinkle with a little more oil. Cut the burrata with your hands and place it on top of each slice of bread. Season the arugula with olive oil, lemon juice and salt. (If the leaves are large, cut roughly with your hands)

Place the arugula (2 to 3 leaves per slice) on top of the burrata and sprinkle everything with freshly squeezed lemon zest. Serve immediately. Ideas for those who want to replace the arugula: baby cress, basil or even fresh herbs mixed and seasoned as a salad.