Recipe of the Chef Cyril Auboiroux of the restaurant Les 7 in Tulle en Corrèze
Gravelax
1 sturgeon net
120 g salt
30 g sugar
Orange Armagnac from Denoix
Badiane, thyme, aneth, citrus, pepper
Celeri remoulade
1⁄2 celery
Cut into a fine julienne.
Tartelette
250 g flour
125 g butter
50 g water
1 egg yolk
Salt
Marinated vegetables
1 red onion
1 violin zucchini
1 carrot
100 g sugar
200 g cider vinegar
300 g water
Cut the vegetables.
Heat with a simmer, pour on the vegetables. Close the jar.
Herb oil
20 g dianeth
20 g of chives
20 g basil
50 g of grape seed oil
Mix with the blender
Mayonnaise with herbs
2 egg yolks
1 tablespoon of muta
Assembly and finishing
Season the celery with some mayonnaise and lemon juice.
Place it at the bottom of the pie, then cut thin slices of gravellax that you will have in roses.
Add marinated vegetables, granny smith apple, citrus, fresh herbs and mayonnaise tips to the herbs.
Enjoy...
Recipe of the Revue Culinaire n°953
Photo: Eric d-Hérouville
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