Gravlax and asparagus
A classic dish but executed with Nordic perfection from Emma Bengtsson of New York's Aquavit restaurant.
Keywords
- hotels & travel
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.
Ingredients
- 1/2 ea salmon belly, cleaned, cut out, and bones removed
- 1/2 pt salt
- 1pt sugar
- Half bunch dill
- 2tsp white peppercorn
- 1pt asparagus scrap
- 500g cream
- 8g gelatin sheets
- 100g sea buckthorn juice
- 40g glucose
- 10g sugar
- 1g apple pectin
- 1g cornstarch
- 10g isomalt
- 1 asparagus, shaved and cut
- Attika, for dressing
- Salt, for dressing
- Lojrom and dill
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