Trout gravlax

How do you make trout gravlax?

Preparing the trout fillet

1. Coat the trout filet with a mixture of salt and Cassonade la Perruche brown sugar. This brown sugar from Reunion Island will add a lovely hint of Bourbon vanilla and caramel to enhance the gravlax.
2. Leave in the fridge for at least 24 hours depending on the thickness of the trout fillet.

Easy salad preparation

1. Finely chop the samphire to about 1 cm, dice the cucumber and peel the kiwis.
2. Then finely dice the exterior and finely chop the Thai basil leaves.
3. Season with olive oil, grapeseed oil, vinegar, salt and pepper.

For the sweet and sour black radish:

1. Cut slices of black radish with a mandolin.
2. Put the water and white vinegar in a saucepan.
3. Add the Cassonade la Perruche and bring to the boil.
4. Pour the liquid over the black radish slices and leave to infuse.

Kiwi condiment:

1. Blend the kiwi trimmings quickly in a food processor, then strain through a sieve to remove the kiwi seeds.
2. At the same time, boil some water with the Cassonade la Perruche brown sugar and the agar agar.
3. Once it has come to the boil, add the basil and turn off the heat.
4. Leave to infuse for 8 minutes.
5. Add this mixture to your food processor with the kiwi pulp, blending for 2 minutes. Leave to set in the fridge, then blend to obtain a condiment.
6. Put into a pipette.

Rinsing the trout

1. Rinse the trout filet and cut into thick strips.

Dressing and finishing the dish

1. In a shallow bowl, add a handful of lettuce and some trout roe.
2. Place the slices of gravlax on top and add the kiwi condiment.
3. Garnish with sweet and sour radishes, salted kumquats, a few pink Réunion Island berries and Thai cress basil shoots.

Trout gravlax is a refreshing dish, perfect for hot summer days. It is important to choose a quality trout, freshly caught or from an environmentally-friendly aquaculture farm.

Once prepared, gravlax can be kept for several days in the fridge, so you can enjoy it at any time. Bon appétit!