Seared gravadlax with fondant potatoes and mustard-grain, honey and spring onion vinaigrette

Name: Seared gravadlax with fondant potatoes and mustard-grain, honey and spring onion vinaigrette
Cuisine: French
Ingredients: 2 fillets of Norwegian or Scottish salmon (about 2 kg in total); 2 fillets of Norwegian or Scottish salmon (about 2 kg in total); 2 fillets of Norwegian or Scottish salmon (about 2 kg in total); 100 g rock salt; 30 g fennel seeds; 50 g brown sugar; 100 g fresh dill; 60 ml white-wine vinegar; 60 ml honey; 1 small bunch spring onions, thinly sliced; 1 heaped tablespoon wholegrain mustard; 60 g butter; 1 tablespoon chopped dill; 4 very large potatoes, peeled, sliced into 40, ½ cm thick slices; 2 sheets of greaseproof paper; 380 ml canola oil; 1 teaspoon paprika

Preparation info

Serves
8

Difficulty
Easy

Appears in

Feast

By Franck Dangereux

Published 2004

About

Ingredients

2 fillets of Norwegian or Scottish salmon (about 2 kg in total)
100 g roc

Europe
France
Fish course
Gluten-free
Pescatarian
Autumn

Method

Start preparing the salmon the day before. Make sure the bones are removed but leave the skin on so that the fish holds together while it is curing. Lay the fillets, skin side down, next to each other in a large dish (a roasting pan is about the right size). Divide the curing ingredients between the two fillets. Sprinkle with rock salt, then fennel seeds, then sugar. Put more on the thic