Home > Menus > Guest chef menus > Menu by Stephane Poussardin
Menu by Stephane Poussardin
Appetizers
Crispy pastry roll with salmon tartare,lime, ginger,dill and manadrin
A healthy starter, refreshing with hints of asia
By Chef Stephane Poussardin Twitter Post the recipe on facebook Your email (*) print
At a glance
- Serves:
- 4
- Difficulty:
- Medium
- :
- 30 min.
Read interview with:
Ingredients
- 120 gr. supreme of salmon.
- 2 mandarins.
- 4 gr. black sesame.
- 2 gr. grated ginger.
- 8 gr. chopped fresh dill.
- 6 gr. of finely chopped onion.
- 2 teaspoons lime juice
- 3 teaspoons virgin olive oil.
- 1 teaspoon mustard.
- 4 sheets of filo pastry, cut 5cm x 15cm.
- 1 egg yolk.
- 1 sheet of gelatin.
- Salt and black pepper.
- Citrus sorbet ,4 small balls (lemon, lime, orange or mandarin).
- Radish sprouts (optional) or rocket.
For the crunchy pastry
- Take the sheets of filo pastry and cut, paint with egg yolk and sprinkle with black sesame.
- Wrap around a metal tube (as a mold) and bake 3 minutes at 185 º C.
- Let dry and carefully remove the metal tube.
- Reserve.
For the dill jelly
- Blend in the mixer the dill and 100.ml water, strain and warm slightly.
- Add the gelatin sheet (previously soaked in cold water) and mix.
- Pour into a square mold, and cool.
- Cut the jelly into cubes of 0.5 mm, and set aside.
For the mandarin coulis
- Blend the mandarin segments and strain through a sieve.
- Set aside 4 mandarin segments.
- For the salmon tartare:
- Chop the salmon into small cubes and mix with chopped onion, ginger, 3 gr. chopped dill, the mustard, lime juice, olive oil, salt and pepper.
- Reserve in a pastry bag.
Assembly
- Fill the crispy pastry rolls with salmon tartare.
- Draw a circle of mandarin coulis on each plate.
- Add the mandarin segments and top with crispy salmon rolls.
- Surround with dill jelly cubes.
- Finally, garnish with a few leaves of radish sprouts or fresh dill and citrus sorbet.
Comments
Guest chef
Different menus from guest chefs
Our guest chefs bring you their unique and personal take on food.
HEALTHY LIVING
Macrobiotics
Macrobiotics is a way of life and because of that it explains the basic aspects according to our personal needs in harmony with nature.
People
Jordi Roca
Jordi Roca, the younger of the Roca brothers and head dessert chef at the restaurant El Celler de Can Roca.
Summer fruits · Delicious salad dressing for summer salads · A passion for vegan desserts · Autumn vegtables · Great 10 minute recipes · Vegetarian delights for healthy living · Spice up your taste buds with Bembi · Bounce into form with a Spring menu · Where beer is not the beer · Mediterranean cooking with seasonal produce · Low-calorie recipes · Tapas all year round · Cutting edge Catalan cooking · Gluten - free diet · Interview with top chef Carme Ruscalleda · Recipe ideas for great desserts · Desserts by Jordi roca · Tapas route around Barcelona
