Pollock gravlax, raw pearl cream & radishes

For his gravlax recipe, Parisian chef Arnaud Baptiste uses three types of oil (mint, dill and paprika) to season it.

This recipe byArnaud Baptiste, chef at the Colvert restaurant in Paris, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 6-8
Preparation time: 1 h
Marinade: 3 h

Ingredients forpollack gravlax

For the gravlax

800 g pollack fillets
150 g coarse salt
150 g sugar
100 g fine salt
15 g coriander seeds
15 g peppercorns
1 lemon, yellow
1 lime

For the raw cream

50 cl liquid cream
1 lemon (zest)
1 lime (zest)
1 orange (zest )

For the mint oil

20 cl grape seed oil
½ bunch mint

For the dill oil

20 cl grapeseed oil
½ bunch dill

For the red oil

20 cl grapeseed oil
10 g smoked paprika

For the radish pickles

200 g sugar
300 g rice vinegar
3 blue meat radishes

For the garnish

Dill
Espelette pepper
Fleur de sel

Steps forthepollack gravlax

Prepare the gravlax: mix all the marinade ingredients. Cover the pollock fillets with the skin. Leave to stand for 2 h. Rinse the fillets under clear running water, dry, remove the skin and finely chiffonade.
Make the raw cream: mix the citrus zest with the cream and leave to infuse for 1 hr. Strain through a sieve to remove the zest and set aside.
Prepare the radish pickles (ideally the day before): peel and thinly slice the radishes. Boil 10 cl of water with the vinegar and sugar, and pour over the radishes. Leave to cool.
Make the mint, dill and red oils: for each, heat the grapeseed oil to 65°C and pour over the aromatic ingredient (mint, dill and smoked paprika), blending for 6 min. Strain through a cloth-lined chinois, then pour the fragrant oil into a container on a bed of ice.
To serve: place the gravlax fish chiffonade in the center of the plate, top with the radish pickles and dill sprigs. Spread the raw cream around, then pour oil pearls over it.

Further information

Colvert, 54 rue Saint-André des Arts, 75006 Paris 6
12/20 in the Livre des 109
Read Gault&Millau's review of Colvert

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