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Cauliflower and Roubine De Noyan Panna Cotta, Halibut Gravlax with Blueberries and Beets, Hazelnut Crumble

Cauliflower and Roubine De Noyan Panna Cotta, Halibut Gravlax with Blueberries and Beets, Hazelnut Crumble


4 portions

Ingredients

Halibut gravlax with blueberries and beets

  • 60 g (2 oz.) fresh wild blueberries, puréed
  • 60 g (2 oz.) red beets, grated
  • 1 lemon, with zest and juice
  • 60 g (2 oz.) brown sugar
  • 85 g (3 oz.) coarse salt
  • 100 g (3½ oz.) fresh halibut, skin removed

Cauliflower and Roubine De Noyan panna cotta

  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 15 ml (1 tbsp.) clarified butter
  • 250 ml (1 cup) cauliflower, cut into small pieces
  • 125 ml (½ cup) milk
  • 125 ml (½ cup) 35% cream
  • 100 g (3½ oz.) /directory/roubine-de-noyanRoubine De Noyan cheese, rindless, grated
  • 1½ rehydrated gelatin leaves
  • Sufficient quantity of salt and pepper
  • Sufficient quantity of beet sprouts

Hazelnut and Roubine De Noyan crumble

  • 60 g (2 oz.) all-purpose flour
  • 60 g (2 oz.) hazelnut powder
  • 60 g (2 oz.) whipped unsalted butter
  • 60 g (2 oz.) /directory/roubine-de-noyanRoubine De Noyan cheese, diced

Preparation

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Halibut gravlax with blueberries and beets

  • Mix all of the ingredients for the gravlax marinade.
  • Place the halibut fillet on aluminum foil, coat with marinade and close up the aluminum paper.
  • Put a weight on top and refrigerate for 48 hours.
  • Rinse the fillet with cold water and slice into 12 pieces.

Cauliflower and Roubine De Noyan panna cotta

  • In a saucepan, brown the shallot and garlic in butter. Add the cauliflower and sweat for 5 more minutes. Add the milk and cream. Add salt and pepper. Simmer for 10 minutes. Add the cheese and whip until it melts completely.
  • Blend with an immersion blender and filter through a Chinese cap strainer until mixture becomes creamy.
  • Add the rehydrated gelatin and season to taste.
  • Pour into silicone hemispherical moulds and freeze for 2 hours.
  • Remove from the moulds and place the panna cotta in the refrigerator.

Hazelnut and Roubine De Noyan crumble

  • Preheat oven to 350°F (180°C).
  • Using an electric beater, mix all ingredients at medium speed until the texture is grainy.
  • Spread parchment paper over a baking sheet. Squeeze the paste between your fingers and let it fall in small chunks onto the paper.
  • Bake for about 12 minutes, stirring occasionally.
  • To serve, place three slices of halibut gravlax on each plate, add the panna cotta, sprinkle the hazelnut crumble and garnish with beet sprouts.

You can use this cheese for this recipe

Accompaniments

Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

See wines