The goal of my recipes will be to provide you with the why and how to prepare different dishes. These are the same explanations provided to my students at SCARTS.
Classic cuisine served the modern way!
Food and design is a big trend and popular.
This will be shown with ScandinaVian Marinated Salmon, Asparagus, Balsamic Sauce.
The presentation of the plate below is called “disorganized order.” The decoration looks messy but it takes lots of attention and details to balance colors and flavors. It gives guests the possibility to taste everything separately.
The presentation of the plate is important, but more than that, is the food pairing.
Marinated salmon taste sweet and salty, with a dash of spices.
Asparagus is biter, the sauce will give a sweet acidity (Balsamic vinegar) and strong flavor (mustard).
To finish, sweet carrots, light strong tarragon and sweet rose petals.
The balance will be achieved with a combination of sweet, salty, bitter, sour and light spicy.
ScandinaVian Marinated Salmon, Asparagus, Balsamic Sauce
Recipe by French Master Chef Hervé Laurent
Wild Norwegian salmon 2 pounds
Whole spices like coriander seeds, cloves and juniper berries 20g
Sea salt 30g
Fresh dill 1 bunch
Dijon mustard 1 tea spoon
Balsamic vinegar 1 soup spoon
Sesame seed oil 2 soup spoons
Fresh tarragon 1 bunch
Crush the spices.
Buy the salmon skin out and bones out.
Prepare the mixture of spices, salt and sugar – marinade the salmon 2 days, turning the salmon every 12 hours (8 am – 8 pm).
The last day, add the finely sliced dill.
Cut the salmon in nice cubes.
Finish the presentation of the plate according to the picture (the asparagus will be served raw, to emphasize the bitterness and the freshness of the vegetable – the carrot will also be served raw).
Dry white wine would be perfect. Chardonnay or Sauvignon from California or Washington wines. Champagne Brut would also match perfectly.