Salmon gravlax, celery mousseline and vanilla recipe
Gravlax is a Scandinavian speciality based on filets of salmon. Although the fish is raw, it can be said that the salt has literally cooked it while it has been marinading in the fridge, resulting in a melt-in-the-mouth texture and an incomparably delicious taste.
- 1 piece of salmon of approximately 1.5kg
- ½ a head of celery
- Juice of 1 lemon
- 500ml milk
- 1 vanilla pod
- 10g of butter
- Salt, pepper
- 170g of coarse sea salt
- 110g of brown sugar
- 2 zesty lemons
- 2 limes
- 1 bunch of dill
- 1 bunch of tarragon
The seasoning (two days before): Leave the salmon to marinade for 48 hours in the aforementioned seasoning.
The mousseline: Peel the celery and cut into pieces of around 1cm long. Melt the butter, sweat the diced celery with a splash of lemon juice and add the chopped vanilla. Moisten with the milk and cook for around half an hour. Remove the vanilla pod and mix in a blender to obtain a smooth purée. Season (salt and pepper).
To serve: Remove the salmon from the seasoning, and rinse with clean tap water. Slice and plate!