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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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