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Root and Bean Velouté with Almond Pesto, Maple Syrup Toasted Croutons with Gravlax Salmon

Rich in flavors and aromas, this root and bean velouté with Almond pesto is a true ode to creative cooking. The softness of vegetables blends with the sweetness of almonds and the smoky touch of Gravlax salmon, creating a very refined symphony of flavor. This recipe is perfect for special occasions like Christmas or is […]

Ingredienti

Ingredients:

  • 100 g Horseradish
  • 100 g Celeriac
  • 100 g Jerusalem artichokes
  • 1 clove Garlic
  • 2 tablespoons Cream
  • 1 tablespoon Cream of fava beans
  • 2 tablespoons Sciara Almond Pesto
  • Extra virgin olive oil, salt and pepper to taste

For Gravlax Salmon:

  • 250 g Salmon fillet
  • 1 tablespoon Dill powder
  • 1 tablespoon Pink peppercorns
  • 1 tablespoon Chimichurri Spices
  • 2 tablespoons Maple syrup
  • 100 ml Gin
  • 1 level tablespoon Bitter cocoa

For croutons:

  • a few slices Whole-grain bread
  • a few leaves of Sage
  • 1 tablespoon Maple syrup
  • 1 pinch Paprika
  • Evo oil to taste

Procedimento

Start with the salmon.

  1. Prepare the marinade: in a cup mix the dill with pink pepper, spices, and cocoa.
  2. Clean the salmon fillet well and cover it evenly with the spices, maple syrup and finally the gin.
  3. Make sure the salmon is well covered by the marinade.
  4. Transfer the salmon with the marinade to a food bag, seal it, and place it in a baking dish.
  5. Cover the pan with a weight and refrigerate it for 24 hours.
  6. After 24 hours, remove the liquid that has formed and return to the refrigerator for another 24-36 hours.

After the time has elapsed

  1. Carefully pull the salmon out of the bag, removing some of the excess marinade.
  2. Clean the vegetables well and cut them into cubes.
  3. In a pan, sauté crushed garlic in oil, salt and pepper.
  4. Add the vegetables and cook them for a few minutes.
  5. Cover with vegetable broth and continue cooking until they are soft.
  6. Transfer the vegetables to a blender, add the creamed fava beans, Almond pesto, cream, a tablespoon of evo oil, and blend until smooth (add a few tablespoons of vegetable broth if necessary).
  7. Cut out the bread in the shapes you like best (Christmas shapes if you want to make this recipe for that time of year).
  8. In a small frying pan heat a couple of tablespoons of oil.
  9. Add the bread molds, sage, and maple syrup and toast for a few minutes, turning on both sides.
  10. Remove the sage before serving.
  11. Heat the velouté over low heat, transfer to plates, and serve with thinly sliced salmon on hot toasted croutons.
Dosi
4 people
Prep.
60 min.
Cottura
8 min.
Difficoltà
Difficult

Prodotti Sciara Utilizzati

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Tabella nutrizionale per 100g*

Calorie
Kcal
Grassi
11 g
Carbiodrati
g
Proteine
11 g
*I valori sono solo indicativi e possono variare notevolmente a seconda del produttore specifico dell'alimento, del metodo di preparazione e di altri fattori.
CONDIVIDI LA RICETTA

Rich in flavors and aromas, this root and bean velouté with Almond pesto is a true ode to creative cooking. The softness of vegetables blends with the sweetness of almonds and the smoky touch of Gravlax salmon, creating a very refined symphony of flavor. This recipe is perfect for special occasions like Christmas or is a great idea simply to pamper yourself.

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