Classic Cuisine Served
The Modern Way
By Chef Hervé Laurent
T
he goal of my recipes will be to provide
you with the why and how to prepare
different dishes. These are the same
explanations provided to my students at
SCARTS.
Classic Cuisine Served The Modern Way!
The Why?
Food and Design is a big trend and popular.
The presentation of the plate below is called
“disorganized order.” The decoration looks
messy but it takes lots of attention and details
to balance colors and flavors. It gives guests
the possibility to taste everything separately.
The presentation of the plate is important, but
more than that, is the food pairing. Marinated
salmon tastes sweet and salty, with a dash of
spices. Asparagus is bitter, the sauce will give a
sweet acidity (Balsamic vinegar) and strong
flavor (mustard).
To finish, use sweet carrots, light strong
tarragon and sweet rose petals. The balance
will be achieved with a combination of sweet,
salty, bitter, sour and light spicy.
Scandinavian Marinated
Salmon, Asparagus,
Balsamic Sauce
Prepared by Chef Hervé Laurent
Wild Norwegian salmon 2 pounds
Whole spices like coriander seeds,
cloves and juniper berries 20g
Sea salt 30g
Sugar 30g
Fresh dill 1 bunch
Dijon mustard 1 teaspoon
Balsamic vinegar 1 soup spoon
Sesame seed oil 2 soup spoons
Carrot 1
Fresh tarragon 1 bunch
Rose petals
44
Method
Crush the spices.
Buy the salmon skin out and bones out.
Prepare the mixture of spices, salt and sugar
– marinade the salmon 2 days, turning the
salmon every 12 hours (8 am – 8 pm).
The last day, add the finely sliced dill.
Cut the salmon in nice cubes.
Finish the presentation of the plate according
to the picture (the asparagus will be served
raw, to emphasize the bitterness and the
freshness of the vegetable – the carrot will
also be served raw).