The Gravlax by Marie-Chantal Lepage

A SUMMER COLLABORATION WITH CABU - BOIRE ET MANGER

Here is finally the time to unveil our first collaboration, showcasing the flavors of Quebec's local products and the finesse of FOVE spirits. For this recipe, FOVE had the pleasure of benefiting from the culinary expertise of the artisans at CABU - Boire et manger, located in the Hilton Quebec at 1100 Blvd René-Lévesque East, in the old capital.

After tasting FOVE products, Chef Marie-Chantal Lepage immediately chose our Amber Acerum to refine a dish that highlights its woody and gourmet side. Navigating between land and sea in the use of selected ingredients, this salmon gravlax, which is easy to prepare, is perfect for sharing as an appetizer or as a starter at your next well-accompanied meals. Let's get started... and bon appétit!

SALMON GRAVLAX WITH AMBER ACERUM & COFFEE

(Ingredients for 4 people)

• 300 g fresh salmon fillet, cut into four equal parts

• 1 espresso

• 240 g coarse salt

• 90 g ground coffee

• 1 tbsp finely chopped dill

• 60 ml Amber Acerum FOVE

• Some sprouts

METHOD

1. Remove the skin from the salmon fillet and cut it into 4 equal pieces.

2. In a shallow dish, pour the espresso and Amber Acerum FOVE over the salmon and coat the pieces well. Let cool for 15 minutes.

3. In a bowl, mix the remaining dry ingredients for the gravlax.

4. Remove the pieces from the coffee and Acerum mix and pat dry with an absorbent cloth.

5. On a tray, spread half of the dry mix, place the salmon pieces on top, and cover with the remaining mix.

6. Cover with plastic wrap and refrigerate for 2 hours.

7. Remove the salmon pieces and rinse under cold water, pat dry, and leave to dry in the fridge on a rack uncovered for 24 hours. These 24 hours are crucial for drying the gravlax pieces.

PICKLED ONIONS

• 250 g red onion slices

• 500 ml cider vinegar

• 1 bay leaf

• 1 g peppercorns

• 1 star anise

• 1 tsp fennel seeds

• 1 tsp crushed coriander

• 1 tsp salt

• 120 g sugar

METHOD

1. Slice the onion, blanch in boiling water briefly, then rinse with cold water and pat dry.

2. Place the slices in a glass bowl with a lid.

3. 3. Bring all other ingredients to a boil, then pour the hot liquid over the onions.

4. Let cool, then refrigerate for 24 hours before enjoying.

PICKLED RADISHES

• 250 g radish quarters

• 500 ml cider vinegar

• 1 bay leaf

• 1 g peppercorns

• 1 tsp salt

• 120 g sugar

METHOD

1. 1. Cut the radishes into equal quarters.

2. Place them in a glass container with a lid.

3. Bring all other ingredients to a boil.

4. Pour the marinade over the radish quarters and let cool.

5. Refrigerate for 24 hours before enjoying.

PLATING

1. Cut thin slices of gravlax and place them side by side on a plate.

2. Garnish the top with pickled onions and pickled radishes.

3. Draw a line with an herb or lemon-flavored mayonnaise on the side of the gravlax.

4. Add halved hard-boiled quail eggs and lumpfish roe (or other fish roe of your choice).

5. Decorate with fine seasonal sprouts.