Graved Lax - UMAMI - Inspired by Nature umami

Graved Lax

recipe by nom-nom

INGREDIENTS (4-6 servings):

  • 1 organic/wild salmon with skin (ca. 500-600g)
  • 100g sugar
  • 100g salt
  • 1 lemon (just the zest)
  • 50ml Gin
  • 1 bunch dill
  • ½ tbs fennel seeds crushed in a mortar

For the microgreens marinade:

  • 1 bag Powermix
  • 4 tbsp olive oil
  • 2 pinch pepper

For the radish relish:

  • 2 bunch radishes
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • 2 tbsp rapeseed oil
  • Salt & pepper to taste

To serve:

  • 1 handful of UMAMI microgreens
  • Pumpernickel
  • crème fraîche

COOKING INSTRUCTION:

Graved salmon:

  1. Wash the salmon fillet, pat dry with kitchen paper. Pat the flesh side of the salmon for bones and pull them out with tweezers. Generously line a gratin dish with cling film so that the salmon can be wrapped in it afterwards. Place the fish on the foil with the skin facing down.

  2. Peel the edge, grate on the fine grater or grind in a blender. Place in a bowl with the sugar, salt, lemon zest, gin, dill and fennel seeds. Mix everything together.

  3. Cover the salmon completely with the beetroot mixture. Cover tightly with cling film. Weigh down with a board or canned food. Place in refrigerator overnight (about 24 hours).

  4. Carefully remove the beetroot mixture and remove the fillet from the foil. Rinse off the dressing under cold running water and pat the fish dry with a tuck.

  5. For the microgreen marinade, grind all the ingredients in a mortar. Spread the aromatized oil on the surface of the fish fillet. Place in the refrigerator until serving. To serve, cut the salmon into thin slices.

Radish relish:

  1. Quarter the radishes. Mix apple cider vinegar, honey and oil. Mix with the radishes and season with salt and pepper.

  2. Serve the salmon with pumpernickel, crème fraîche, radish relish and microgreens.

  3. Enjoy!

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