Paul Cabayé’s signature dish: marinated Alpine salmon
Paul Cabayé scales the peaks of haute cuisine with his cuisine without sacrificing respect for nature. Including his Alpine salmon, marinated for 12 hours with the best gin and spices.
Ingredients and preparation for Alpine salmon for 4 people:
Salmon
- 500 g salmon
- 50 g sugar
- 50 g salt
- 5 g thyme
- 3 g lemon zest
- 3 g pink pepper
Celery puree with nasturtium
- 300 g celeriac
- 50 g nasturtium leaves
- 300 g milk
- 200 g cream
- 5 g salt
- 1 g pepper
Lovage sauce
- 200 g mushrooms
- 50 g lovage
- 50 g shallots
- 150 ml white wine
- 200 g cream
Kohlrabi salad
- 200 g kohlrabi
- 50 g Mazetti vinegar
- 40 g orange vinegar
- 4 g salt
- 1.5 g pepper
- 7 g thyme leaves
- 7 g savory leaves
Decoration
- Oxalis
- Chervil
- Cornflower blossom
- Dill
- Marinate the salmon without bones and skin together with all the ingredients.
- Place in the fridge overnight for 14 hours.
- Dice the celery and cook in milk and cream until soft. At the end of the cooking time, add the nasturtium leaves for two minutes.
- Puree the celeriac and leave to cool immediately.
- Cut the kohlrabi very finely with a mandoline slicer and then into small, thin sticks.
- Marinate the kohlrabi with all the ingredients and leave for an hour.
- Sauté the mushrooms, shallots and lovage in a pan and deglaze with white wine.
- Add the cream and reduce until you have the right consistency.
- The salmon must now be seared.
- To serve, garnish the salmon with the fresh herbs and drape over the puree. Drizzle the lovage sauce over it and serve with the dressed kohlrabi salad.
Cooking utensils
- Cutting board
- Chef’s knife
- Saucepan
- Slicer
- Small salad bowl
- Tablespoon
- Ovenproof dish or bowl to marinate the salmon
- Frying pan or grill
"In the kitchen, it’s important for me to take my time and respect the product."
Paul Cabayé , Glacier