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Cheesy Panna Cotta With Savory Salmon

Grana Padano Panna Cotta, Salmon in Olive Crust, Rosé Jelly & Cheesy Crisps
Serves 4
A savory, cheesy panna cotta is a perfect accompaniment to the savory salmon in an olive crust. The rosé jelly is tart and strikes a perfect balance between the salmon and panna cotta, and the crisps of Grana Padano add a lovely textural element rounding out the dish. Together, this is a lovely healthy weekend dinner—special enough for an occasion or simple shared with loved ones.
  1. For Panna Cotta:
  2. 2/3 cup of cream
  3. 2/3 cup of milk
  4. ½ cup sour cream
  5. 1 ½ cup grated Grana Padano
  6. 5 Shallots
  7. 7 sheets of gelatine
  8. Bay leave & thyme
  9. Chives (decoration)
  11. Salmon & olive crust:
  12. 2 lb salmon fillet
  13. ¾ cup black olives
  14. ¾ cup pine nuts
  15. 1 half orange
  16. ½ tbsp soy sauce
  17. ½ tbsp dark balsamic vinegar
  18. ¼ cup mascarpone
  19. ¼ cup coarse mustard
  20. 2 egg yolks (organic quality)
  21. 2 cups bread crumbs
  22. 2 cups coarsely chopped parsley
  23. ¾ cup black olive oil tapenade
  25. Rosé jelly:
  26. 1 cup rosé wine
  27. 5 gelatine sheets, soaked in cold water
  29. Chips:
  30. 1 cup grated Grana Padano spread on baking sheet and baked at 375 °F until golden
  31. Side dish:
  32. Arugula salad leaves dressed lightly with lemon juice and oil, salt & pepper
  1. Panna cotta:
  2. Bring the milk, cream, Grana Padano, bay leave and thyme to the boil then simmer gently for a few minutes. Turn off heat and leave to infuse for 30 min, and then pass through a sieve.
  3. Soak the gelatin sheets in cold water then add to the milk mixture. Leave to cool completely.
  4. Add the sour cream and place into (previously wet with cold water) ramekins.
  5. Put them in the fridge for at least 4 hours.
  6. Salmon:
  7. Place all the ingredients for the crust into a mixer. Cut the salmon into 8 portions, spread with the crust mixture and place on baking sheet. Bake at 400°F for 6-7 minutes until golden and cooked through.
  9. Rosé jelly:
  10. Bring the wine to the boil, add the gelatin and dissolve in the hot wine. Place in a shallow
  11. dish and refrigerate for 4 hours.
  12. Serve as in photo, with a side dish of lightly dressed salad.
culture: the word on cheese https://culturecheesemag.com/

Grana Padano

Grana Padano cheese has been a part of Italy's proud gastronomic heritage for nearly 1000 years. A staple in Italian cuisine, it has become the world's best-selling PDO cheese. It has a fine grainy structure and a mellow, tasty, yet never overpowering, flavor, and can be found aged between 9 months to over 24 months. Grana Padano possesses unique nutritional features and is naturally lactose free due to its production characteristics and the long ageing process.

One thought on “Cheesy Panna Cotta With Savory Salmon”

  1. Avatar Marlene Arild says:

    This recipe sounds delicious, but it would be most helpful if you would include the amount of gelatin powder that equaled the gelatin sheets you recommended- not all of of have access to the sheets and the powder is readily available.

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