Biohotel Hermitage and Gourmet Restaurant La Stube (1 Stella Michelin)
Chef: Giovanni D’Alitta

INGREDIENTS

For the salmon:

• 400g salmon
• 50g sparkling mineral water
• 100g sugar
• 50g table salt

For the Lovage Sauce:

• 50g lovage leaves
• 50g celery leaves
• 10g Dijon mustard
• 10g Xeres vinegar
• 50g extra-virgin olive oil
• 10g still mineral water
• 10g vegetable stock 

For the Trentodoc Sauce

• 500g fresh cream (30%)
• 375g Trento Doc Secco
• 5 grains Sarawak black pepper
• 1 sliced shallot
• 1 laurel leaf
• Salt and pepper as required

METHOD

Marinade for the Salmon:
Gut the fish and remove the skin (put it aside) and bones being careful not to spoil the flesh.
Cut it into pieces of about 80g and put them in the sparkling water for 2 minutes, dry them and cover them with salt and sugar and put them in a vacuum for 30 min.
Then wash the pieces under running water and leave them to dry on a clean cloth.
Smoke them twice using whisky barrel sawdust.

For the Lovage Sauce:
Spin the two types of celery leaves, add the rest of the ingredients and blend.

For the Trentodoc Sauce
Reduce the cream by half, and the Trentodoc with the shallot, pepper and laurel by almost 4/5.
Strain and season with salt and pepper.