Christmas and New Year's Day are getting closer and if you don't have any ideas to treat your guests then you've come to the right place. We asked Laetitia Bicheyre from the Micro Cantine in Foix to concoct a festive recipe to delight your taste buds!
Last minute recipe...in 1 night. Trout Gravlax, Spinach, Coconut Milk, Mizuna
Ingredients
Laetitia Bicheyre
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Step by step of the recipe:
- Wipe the 2 trout fillets;
- Run your fingertip toward the tail to feel and remove the small transverse ridges;
- Mix the salt, sugar, crushed peppercorns and juniper;
- Chop the dill;
- Line a gratin dish with a large piece of plastic wrap;
- Put half of this mixture and some dill in it;
- Sprinkle the rest of the ingredients on the flesh side, rubbing with your hand;
- Drizzle with gin (optional);
- Fold the excess plastic wrap from underneath over the fish to cover it;
- Place a board on top and a weight, such as 2 cartons of milk;
- Place in the refrigerator overnight;
- After 8 to 12 hours, drain the excess liquid and turn the fish;
- Wipe it carefully;
- Cut it into thin diagonal slices.
Laetitia Bicheyre
- Scald 4 large handfuls of fresh spinach. 1 min max;
- Place them in a salad bowl filled with iced water;
- Drain the spinach by hand, lightly pressing out the excess water; Place in a blinder, add salt and pepper, add 1 small brick
coconut milk; - Mix;
- Pour a small ladle into deep plates;
- Add the pieces of Trout Gravlax;
- Add a drizzle of Picual 18.1 olive oil;
- Lightly zest a combawa;
- Use the bottom of the coconut milk can to decorate the plate;
- Add Madagascar berries (from Coralie and Serge du Gite here and elsewhere);
- Decorate with young Mizuna shoots, gleaned from the market
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