Medium
4 people
50 min
Chef Frank Oehler
Ingredients
For Panna Cotta:
150 g of cream
150 ml of milk
100 g sour cream
150 g grated Grana Padano
5 Shallots
7 leaves of gelatine
Laurel & thyme, Chives (decoration)
For the salmon & olive crust:
1 kg of finest salmon fillet
100 g black olives
100 g of pine nuts
1 half orange
½ tbsp Soya sauce
½ tbsp dark balsamic vinegar
2 egg yolks (organic quality)
50 g mascarpone
50 g coarse mustard
100 g bread crumbs
50 g parsley
100 g black olive oil tapenade
For rosé jelly:
250 ml strong rosé wine
5 leaves of gelatine, soaked in cold water
For the chips:
100 g grated Grana Padano
For the side dish:
rocket/arugula, salad leaves
dressed lightly with lemon juice and oil, S&P
Preparation
For the panna cotta:
Bring the milk, cream, Grana Padano, laurel and thyme to the boil then simmer gently for a few minutes. Turn off heat and leave to infuse for 30 minutes and then pass through a sieve.
Soak the gelatin leaves in cold water then add to the milk mixture. Leave to cool completely.
Add the sour cream and place into (previously wetted with cold water) ramekins.Put them in the fridge for at least 4 hours.
For the chips:
Spread on baking sheet and baked at 180°C until golden.
For the salmon:
Place all the ingredients for the crust into a mixer.
Cut the salmon into 100-150 g portions, spread with the crust mixture and place on baking sheet.
Grill at 200°C for 6-7 minutes until golden and cooked through.
For the rosé jelly:
Bring the wine to the boil, add the gelatines and dissolve them in the hot wine. Place in a shallow dish and refrigerate for 4 hours.
Serve as in photo, with a side dish of lightly dressed salad
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