Norwegian salmon ceviche
corn - quinoa - passion fruit
INGREDIENTS
FOR TWO PEOPLE
by Stefan Heilemann
- 200 g raw salmon centre cut into 5mm cubes
- 4 tbsp olive oil
- 1 tbsp coriander, chopped
- 80 g red quinoa
- 1 tbsp shallots finely diced
PREPARATION
Boil the quinoa in salted water until crisp (about 20 min) and leave to cool. Mix gently with the salmon cubes, shallots, olive oil and coriander, season with salt and pepper.
Leche de Tigre:
- 50g Datterini tomatoes
- 50ml lime juice (whole limes)
- 50ml passion fruit juice (Boiron bottled Jelmoli)
- 15g celery stalks
- 15g red chillies
- 5g fresh ginger
- 20g sugar
- 15ml fish sauce
- ½ tsp allspice espelette
Wash and coarsely chop the vegetables, blend with the other ingredients in a stand mixer or blender and pass through a fine sieve. Refrigerate.
Decoration for serving:
- Salmon trout roe
- Mini lettuce hearts
- Chives
- Fresh passion fruit
- Flowers
- Chopped spiced corn
- Polenta Crackers "Terreni alla Maggia " by Stefan Heilemann
Place the salmon cubes in a deep dish and pour the Leche de Tigre liquid over them. Garnish with the decorative ingredients and sprinkle the spiced corn on top.
WINE RECOMMENDATION
by Stefano Petta, Director of Wine
Kerner, Cantina alla Maggia
"My recommendation for the Ceviche by Stefan Heilemann is the Kerner (a cross between Trollinger and Riesling) from Cantina alla Maggia. It convinces me with its intense fruit aromas such as peach, pears, green apple and a beautiful minerality. The pleasant acidity makes it the perfect companion to ceviche."
TICINO WHOLEGRAIN POLENTA
The traditional Ticino product par excellence also comes from our farm: a unique wholemeal polenta. The maize - red, black, white and yellow - is not only cultivated here, but also ground in Ticino.
Stefan Heilemann
Widder Restaurant, Widder Hotel
2 Michelin Stars - 18 GaultMillau Points
“Heilemann cooks traditional dishes. But Heilemann also does Asian cuisine – both at the very highest level. A culinary cocktail that astounds us”, writes Urs Heller, editor-in-chief of GaultMillau Switzerland. His passion for his craft inspires Stefan Heilemann to constantly interpret the culinary world anew. His virtuoso creations are characterized by a recurring acidity, sometimes subtle in the background, sometimes as the focal point, making each dish distinctive.
The Living Circle – is a hand-picked group of first-class hotels and restaurants in incomparably beautiful locations, run by dedicated hosts. Rice, vegetables, fruit and a whole array of exquisite products – including wine, of course – is whisked fresh from our own farms directly to your table. That is how we define luxury. That is The Living Circle – luxury fed by nature.