Join Maggie's Food Club
Become part of a wonderful community of discerning food lovers. It's completely free!
Join Maggie's Food ClubBy subscribing you agree to with our Privacy Policy.
Methods
1
For the gravlax, mix together salt, sugar and dill, and coat the ocean trout. Wrap in clingfilm and refrigerate for 2 days.
2
Bring Verjuice and sugar to the boil in a small saucepan and take off heat immediately. Add the chervil and set aside to infuse.
3
In a separate bowl, soak 2.5 x 2g gelatine sheets in cold water for approximately 5 minutes and then squeeze moisture out.
4
Add soft gelatine to warm Verjuice and stir (off the heat) for the gelatine to melt. It is essential that the Verjuice be allowed to cool completely at this stage.
5
Peel avocado and dice into 2cm square chunks and place into a bowl. Drizzle with Verjuice, or lemon juice, to stop oxidation and add a pinch of salt. Divide avocado between 6 x 120mL ramekins/panna cotta moulds.
6
Pour the cooled Verjuice gelatine mixture into the moulds. Seal the surface with clingfilm and refrigerate for 2 hours.
7
Once the jellies are set, dip in to a bath of hot water for 20 seconds to invert onto a serving plate.
8
Serve with gravlax ocean trout and a sprig of fresh chervil and dress with Extra Virgin Olive Oil. Season the avocado jelly only.
1
For the gravlax, mix together salt, sugar and dill, and coat the ocean trout. Wrap in clingfilm and refrigerate for 2 days.
2
Bring Verjuice and sugar to the boil in a small saucepan and take off heat immediately. Add the chervil and set aside to infuse.
3
In a separate bowl, soak 2.5 x 2g gelatine sheets in cold water for approximately 5 minutes and then squeeze moisture out.
4
Add soft gelatine to warm Verjuice and stir (off the heat) for the gelatine to melt. It is essential that the Verjuice be allowed to cool completely at this stage.
5
Peel avocado and dice into 2cm square chunks and place into a bowl. Drizzle with Verjuice, or lemon juice, to stop oxidation and add a pinch of salt. Divide avocado between 6 x 120mL ramekins/panna cotta moulds.
6
Pour the cooled Verjuice gelatine mixture into the moulds. Seal the surface with clingfilm and refrigerate for 2 hours.
7
Once the jellies are set, dip in to a bath of hot water for 20 seconds to invert onto a serving plate.
8
Serve with gravlax ocean trout and a sprig of fresh chervil and dress with Extra Virgin Olive Oil. Season the avocado jelly only.
