Scandinavia(Change)

Chavroux, Algae, Salmon, Cucumber, Apple

Cress used

Chavroux, Algae, Salmon, Cucumber, Apple

Serves 4 persons

Chop the soaked algae and mix with the Chavroux, lemon zest and soy sauce. Put into a piping bag and keep in the refrigerator until use.

Soak the black rice in water for 15 minutes. Remove from water and pat dry. Fry in vegetable oil at 180 °C. Drain on paper towels.
Blend the puffed rice and algae powder. Season with some coarse sea salt.

Chop the apples, sorrel and spinach roughly. Put all the ingredients in a juice centrifuge and collect the juice. Season to your liking. Keep in refrigerator until use. Twist it!

Season the salmon with salt and pepper and color on both sides.

 

Slice the cucumber, but do not cut into the seeds.Mix in a dash of olive oil and lemon juice. Season with little salt and pepper. Roll tightly and cut the slices of cucumber into thin strips. Cut the seeds into cubes and make circles with a proper die. Drizzle with olive oil and lemon juice. Season with little salt and pepper.

Arrange the salmon on a plate. Pipe some tufts of Chavroux around. Arrange the cucumber seeds and cucumber rolls. Finish with the sand, borage cress, lemon zest and some extra algae.Put in the apple jus at serving

BRON: FOODPARING