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