Trout gravlax - la Perruche
The Chef's method for preparing gravlax trout to perfection. Discover how to marinate trout fillet with a tasty blend, using la Perruche.
Ingredients
- 1 trout fillet
- 500 g coarse salt
- 250 g Cassonade la Perruche brown sugar
- A few trout roe
- White balsamic vinegar
- 5 g samphire
- 10 g cucumber
- 10 g kiwis
- 1 Thai basil leaf
- Olive oil
- Grapeseed oil
- Salt
- Freshly ground pepper
- Chive vinegar
- 15 g black radish
- 10 g water
- 10 g Cassonade la Perruche brown sugar
- Vinegar
- 350 g kiwi
- Thai basil
- 150 g water
- 20 g Cassonade la Perruche brown sugar
- 5 g agar-agar
- Thai basil cress
- Pink peppercorn from Reunion Island
- Kumquat with salt
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