Chavroux - algae - salmon - cucumber - apple



  • 25 g Chavroux
  • 0,75 g Lemon zest, grated
  • 2,5 g Wakame
  • 1 g Soy sauce
  • 25 g Wild rice
  • Wakame, powder
  • 0,5 Apple 'Granny Smith'
  • 27,5 g Sorrel
  • 27,5 g Spinach
  • 1 Atlantic Salmon fillet
  • 0,25 Cucumber
  • Lemon zest, sliced
  • Borage Cress

Preparation method

  • Chop the soaked algae and mix with the Chavroux, lemon zest and soy sauce.
  • Put into a piping bag and keep in the refrigerator until use.
  • Soak the black rice in water for 15 minutes.
  • Remove from water and pat dry.
  • Fry in vegetable oil at 180°C.
  • Drain on paper towels.
  • Blend the puffed rice and algae powder.
  • Season with some coarse sea salt.
  • Chop the apples, sorrel, and spinach roughly.
  • Put all the apples, sorrel, and spinach in a juice centrifuge and collect the juice.
  • Season to your liking.
  • Keep in refrigerator until use.
  • Season the salmon with salt and pepper and colour on both sides.
  • Slice the cucumber, but do not cut into the seeds.
  • Mix in a dash of olive oil and lemon juice.
  • Season with little salt and pepper.
  • Roll tightly and cut the slices of cucumber into thin strips.
  • Cut the seeds into cubes and make circles with a proper die.
  • Drizzle with olive oil and lemon juice.
  • Season with little salt and pepper.
  • Arrange the salmon on a plate.
  • Pipe some tufts of Chavroux around.
  • Arrange the cucumber seeds and cucumber rolls.
  • Finish with the sand, borage cress, lemon zest, and some extra algae.
  • Put in the apple jus at serving

Source: Foodpairing

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