Salmon with Timut pepper and crozet gratin

Salmon

• 350 g salmon fillets
• 200 g pouring crème fraîche
• 150 g chestnuts
• 2 g Timut pepper
• 2 g coarse salt

Crozets gratin

• 200 g crozets
• 200 g gorgonzola
• 60 g mushrooms
• 50 g dry white wine
• 20 g butter
• 1 onion

Light your wood-fired oven before starting the preparations.

Preparing the crozets gratin

1. Roughly chop the mushrooms and slice the onion thinly. Put the water on to boil for the crozets.
2. Melt the butter over medium heat. Add the mushrooms and onion and let them brown, stirring. Deglaze with the white wine, then set aside.
3. Cook the crozets for about 20 minutes in boiling water. Drain and return to the pan over low heat.
4. Add the mushroom and onion mixture, then half of the gorgonzola (the creamy part). Stir until completely melted.
5. Pour into a gratin dish (not too big). Cover with the remaining gorgonzola cut into pieces.

Preparing the salmon

1. Pour the crème fraîche into a saucepan, add the crushed Timut pepper and the chestnut pieces. Bring to the boil, stirring.
2. Pour the mixture into a gratin dish. Sprinkle with coarse salt and add the salmon fillets, pressing them into the sauce.

Cooking in the wood-fired oven

1. As soon as the oven reaches about 250°C, put both dishes in for about 20 minutes. A good amount of embers is enough to maintain the heat.
2. When they come out of the oven, serve on nice slate boards or plates, with a glass of dry white wine.