Salmon with Timut pepper and crozet gratin

Salmon with Timut pepper and crozet gratin

This Christmas Eve recipe cooked in a wood-fired oven is easy to prepare. Chef Lucas wishes you bon appétit and happy, delicious holidays!

Difficulty: Easy

THE RECIPE IN VIDEO

INGREDIENTS

Ingredients for the salmon
350g of salmon fillets
200g of liquid fresh cream
150g of chestnuts
2g of Timut pepper
2g of coarse salt
Ingredients for the crozet gratin
200g of crozets
200g of gorgonzola
60g of mushrooms
50g of dry white wine
20g of butter
1 onion, not too large

People	Preparation time	Cooking
2/3 people	30 minutes	40 minutes

RECIPE PREPARATION FOR 2 TO 3 PEOPLE

It's already time to turn on your pizza oven !
Since the recipe doesn't take very long to make, remember to light your wood-fired oven before you start preparing.
Preparing the crozet gratin
Roughly chop the mushrooms
Slice the onion into thin strips
Bring the water to a boil for the crozets
Melt the butter in a saucepan over medium heat to avoid burning it. Be careful that the flames don't lick the sides of the pan, or the butter will burn.
Add the mushrooms and onion and let them brown, stirring constantly.
Once everything is nicely browned, add the white wine to deglaze.
Turn off the gas and set aside.
When the water boils, add the 200g of crozet and cook for about 20 minutes.
Preparing the salmon
Pour the cream into a saucepan
Add the crushed Timut berries
Add the chestnut pieces
Bring everything to a boil, stirring constantly to prevent it from sticking to the bottom of the pan.
Pour the mixture of cream, Timut pepper and chestnut into a gratin dish.
Sprinkle a little coarse salt over the sauce and the fish.
Add the salmon to the dish, pushing it down into the sauce.
Check if the crozet is cooked; it should be almost done.
As soon as your crozet is cooked, drain it before putting it back in the pan.
Over low heat, add the mushroom-onion mixture
Next, add half of the gorgonzola (the creamiest part), and stir until it is completely melted.
Pour your mixture into a gratin dish. Make sure the dish isn't too big; too thin a layer of crozets will give you a gratin that's too dry.
Cover with the remaining gorgonzola, cut into pieces.
Cooking salmon and gratin in a wood-fired oven
Check the temperature of your wood-fired oven. Once it reaches approximately 250°C (480°F), you can place your two dishes inside for about 20 minutes. There's no need to leave too many flames; a good amount of embers is enough to retain heat long enough to cook both dishes.
Fresh from the oven, arrange on beautiful slate platters or plates and serve, ideally accompanied by a glass of dry white wine. Enjoy with your guests.