Hay-flamed Salmon and Cured Salmon with White Bean Hot Pot
Meet our cheef:
Chef Niklas, who often makes food infused with smoke or torched by fire, was originally inspired by the idea of cooking everything over an open flame, while on vacation at his cottage on the island of Ingarö in Sweden several years ago. Surrounded by nature, a new kind of fine-dining restaurant began to take shape in his mind.
To make cured salmon, put sea salt and add half of the hay in a cooking tray and set fire to it with a torch. Make sure all the hay is burnt before mixing the ashes with the salt and cover the back loin with it.
Drizzle vodka and top and let rest in the fridge for 30 min.
Start making the hay-flamed salmon: In another cooking tray, put the belly part and cover it with the rest of the hay. Set fire to the hay and cover the tray when the hay is almost burnt out. Let it rest for 20 min.
Finely chop celery, carrots, and garlic (keep a small piece of carrot aside).
Heat up a fryingpan with butter and gently sweat the veg, add the beans and fish stock.
Turn off the heat and add cream to the broth.
Brush flamed salmon, rince the gravlax and let it dry.
Cut the flamed salmon into cubes and the gravlax into thin slices. Top off the dish with some grated raw carrot and a pinch of sea salt.