Grana Padano Panna Cotta, Salmon in Olive Crust, Rosé Jelly & Cheesy Crisps
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.
- For Panna Cotta:
- 2/3 cup of cream
- 2/3 cup of milk
- ½ cup sour cream
- 1 ½ cup grated Grana Padano
- 5 Shallots
- 7 sheets of gelatine
- Bay leave & thyme
- Chives (decoration)
- Salmon & olive crust:
- 2 lb salmon fillet
- ¾ cup black olives
- ¾ cup pine nuts
- 1 half orange
- ½ tbsp soy sauce
- ½ tbsp dark balsamic vinegar
- ¼ cup mascarpone
- ¼ cup coarse mustard
- 2 egg yolks (organic quality)
- 2 cups bread crumbs
- 2 cups coarsely chopped parsley
- ¾ cup black olive oil tapenade
- Rosé jelly:
- 1 cup rosé wine
- 5 gelatine sheets, soaked in cold water
- 1 cup grated Grana Padano spread on baking sheet and baked at 375 °F until golden
- Side dish:
- Arugula salad leaves dressed lightly with lemon juice and oil, salt & pepper
- Panna cotta:
- 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.
- Soak the gelatin sheets in cold water then add to the milk mixture. Leave to cool completely.
- Add the sour cream and place into (previously wet with cold water) ramekins.
- Put them in the fridge for at least 4 hours.
- 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.
- Rosé jelly:
- Bring the wine to the boil, add the gelatin and dissolve in the hot wine. Place in a shallow
- dish and refrigerate for 4 hours.
- Serve as in photo, with a side dish of lightly dressed salad.
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