Salmon and Cod Gravlax Mosaic
Directions
- 1Take a nice salmon fillet, remove the skin and bones and cut it into long strips.
- 2Move on to the cod fillet. Remove all bones and skin if there is any. Cut into long strips and set aside.
- 3If they're too long, feel free to cut them in half.
- 4Make the beetroot gravlax marinade with sugar, salt and pepper.
- 5Blend everything until it's nice and liquidy.
- 6Pour into a long container with our fish strips. Stir well to ensure everything is coated. Then let it marinate for two hours.
- 7Rinse and drain the fish well.
- 8Take nori sheets cut into quarters and wrap the strips tightly in the nori.
- 9Layer them, mixing them well and wrap tightly in plastic wrap.
- 10Make a mark by folding the wrap over itself at the end for easy unrolling later. We let it chill.
- 11In the meantime, make a little wasabi mayonnaise to accompany our dish.
- 12Trim one side and cut your pieces to your desired size.
- 13Remove the wrap and place it on a plate with a dollop of mayonnaise.
- 14Drizzle with sesame oil and enjoy.
Ingredients
- 1 salmon fillet
- 1 cod fillet
- 2 beetroot
- 1 cup sugar
- 1 tbsp salt
- 1 pinch pepper
- 2 nori sheets
- 1 tbsp wasabi mayonnaise
- 1 tbsp sesame oil
Equipment
knifeblenderlong containerplastic wrapplate
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