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For Croissant Dough Twist:
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Mix everything together first at second speed for 5 minutes. The dough must have a glutinous tissue (form a thin elastic membrane when stretched) and be at a maximum temperature of 25-26 ° C (POINTAGE 1h+Freezer 15 minutes + fridge overnight)
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Make a double fold, refrigerate for 20 minutes then repeat another double fold ⁃ Avoid over-spiking the dough during this step, otherwise there is a risk of tearing
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4
Cut a rectangle with a width of 3.5cm / Height 1.5cm / Length 11cm
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Cut in the middle while keeping 1cm on each side and pass the end of the rectangle 3 times in the middle (Fermentation around 2h00/2h30, 25-26 ° C)
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Cover with some egg wash
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Bake at 170°C for approx. 15 minutes
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For Gravelax Salmon thyme:
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Trim and degrease the salmon fillet
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Prepare the marinade by mixing the coarse salt, sugar, thyme and lemon then mix
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In a large dish (fried pan) place a cling film in at least two layers and then place half of your marinade, then the salmon fillet skin side in contact with the mixture
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Then pour the rest of the marinade over the salmon so that it covers the entire fillet
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Fold the edges of the cling film and wrap again
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Leave everything to rest in the refrigerator for 24 hours
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Once the 24 hours have passed, take the salmon out, run it under cold water to rinse it, dry it properly to remove all the remaining water
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Cut into thin slices keep cool, well wrapped
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For Hollandaise Sauce:
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Get a saucepan and a heatproof mixing bowl that will sit stably over the pan. Half-fill the pan with water and bring to a simmer. Turn down the heat as low as it can go but still have the water simmering
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Place the butter in a medium pan over a low heat, so it starts to melt but doesn’t burn. When the butter has melted, take it off the heat
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Place the egg yolks in your heatproof mixing bowl, which you should then place over the pan of just-simmering water. It’s important that the saucepan is on a low heat, or the eggs will scramble
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Using a balloon whisk, start to beat your eggs, then whisk in your white wine vinegar
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Keep whisking, and then start adding the melted butter by slowly drizzling it in, whisking all the time, till all the butter has been incorporated. The result should be a lovely, smooth, thick sauce
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Season carefully with sea salt and black pepper, and loosen if necessary, with little squeezes of lemon juice. Keep tasting the sauce until the flavour is to your liking
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For the medaillon of salmon and bacon:
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Season the salmon with salt and pepper
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Place a few lemon zest on each salmon fillet. Wrap each salmon fillet with bacon slices
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In a large pan, heat the butter and olive oil. Grill the salmon fillets on each side until golden brown, about 1 minute per side. Brush and sprinkle with maple syrup until cooked through, about 5 minutes or depending on the thickness of the fillets
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Take out of the pan and cut it 2 cm
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For Plating:
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Take a spoon, with a creme fraiche make a comma in the plate
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Step by step add the salmon medallion then the gravlax
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Some pieces of apples cooked and some of fresh apples soak a little bit in the lemon jus to keep the colour
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Finish withe spring onion and some small pieces of fresh thyme
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Also don't forget the hollandaise on the side and to add the fresh croissant twist
