Grana Padano panna cotta, salmon in olive crust, rosè jelly & crisps

Ingredients

For Panna Cotta:

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150 g of cream

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150 ml of milk

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100 g sour cream

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150 g grated Grana Padano

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5 Shallots

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7 leaves of gelatine

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Laurel & thyme, Chives (decoration)

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For the salmon & olive crust:

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1 kg of finest salmon fillet

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100 g black olives

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100 g of pine nuts

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1 half orange

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½ tbsp Soya sauce

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½ tbsp dark balsamic vinegar

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2 egg yolks (organic quality)

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50 g mascarpone

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50 g coarse mustard

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100 g bread crumbs

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50 g parsley

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100 g black olive oil tapenade

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For rosé jelly:

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250 ml strong rosé wine

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5 leaves of gelatine, soaked in cold water

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For the chips:

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100 g grated Grana Padano

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For the side dish:

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rocket/arugula, salad leaves

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dressed lightly with lemon juice and oil, S&P

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