saumon gravelax label rouge daniel desavie restaurant gastronomique et bistrot à Valbonne sophia antipolis
saumon gravelax label rouge daniel desavie restaurant gastronomique et bistrot à Valbonne sophia antipolis

Salmon Gravelax

15.00 TTC

Salmon Label Red prepared on site. Sliced and presented in trays under vacuum and 250 g.

Available all year.

 

We prepare the fillets from whole salmon from Scotland with “Label Red” . On flesh side’s fillet, we put 3 bunches of fresh dill, finely chopped and then a mixture of granulated sugar, salt and cracked pepper end.

We place the fillet in the refrigerator for 48 hours, returned carefully, then placed in the refrigerator for 48 hours again.

Finally, we refresh fillets carefully under running water and  we cut them in slices before placing it in trays under vacuum.

It’s ready ! We wish you a very good tasting.

 

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