Marinated Trout Gravelax
Noirmoutier salt and vodka-marinated gravelax trout. A recipe created by Mathieu Poirier.
Trout · Noirmoutier Sea Salt · Dill. The gravlax of the Nordic countries, French-filtered. A recipe created by Mathieu Poirier.
Ingredients
- 1 trout fillet
- Coarse grey sea salt from Noirmoutier
- Sugar
- Dill
- Pink peppercorns
- Organic yellow lemon
- Organic lime
- Le Philtre Vodka
- Liquid cream
- Finger lime
Preparation
- Debone the trout fillet and remove the skin.
- Prepare the marinade: mix the coarse grey sea salt from Noirmoutier, sugar, dill, and pink peppercorns.
- Cover the trout fillet with the marinade.
- Slice organic lemons and place them over the marinade, without them touching the flesh.
- Pour in the desired amount of Le Philtre vodka.
- Marinate the trout for 8 hours.
- Remove the marinade, rinse the trout, and pat it dry.
- Arrange the sliced trout pieces on a plate, then add whipped cream with Le Philtre vodka and finger lime.
- Finish with lime zest for freshness.
The wait: 8 hours of marinating. The reward: immediate.
