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Dec 18


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Fine Dining - Medaillon de Sol en Salade By Chef Victor

Medaillon de Sol en Salade


4 Sol filets

200 g baby spinach

1 g gelatine leaves

200 g smoked salmon

500 ml fish stock

100 g whipping cream

5 ml rice vinegar

Salt & pepper

Cling film

1 lemon

100 ml olive oil

Seasonal salad ingredients



Clean the sol filets and dry with kitchen towel. Boil the gelatine leaves in 80 ml of fish stock. Spread cling film on your worktable and place the filets on the cling film. Use a brush to spread the gelatine on the fish, sprinkle with salt & pepper and place the washed baby spinach on top as a neat layer. Brush the remaining gelatine on top of the baby spinach and place the smoked salmon as the final layer. Roll everything into the cling film, tying the ends so that no water can enter. Boil the roll in the remaining fish stock for 15 minutes. Keep the roll in the fridge.


For your salad dressing, mix lemon juice with olive oil and pour over your seasonal salad.


Bon apetit from Chef Victor.


Your Skin I - Dr. Shabihul Hassan