Bright Food with Zesty Flavours
John and Sim are the latest owners of the historic Hostellerie de Goujounac. With over two decades of experience in high-end restaurants, hotels and private yachts between them, they are well equipped to welcome guests into this charming establishment. Fresh, seasonal ingredients inspire the menu, with an emphasis on using local produce to create unusual dishes from scratch.
Sim and John
Salmon Gravlax with Avocado & Pickled Lemon
1.2kg Salmon fillet – skin on
1kg Coarse rock salt
10g Coriander seeds
6 Black peppercorns
10g Fennel seeds
10g Cumin seeds
For the pickle:
4 Lemons, sliced paper-thin
100g White vinegar
50g Tarragon vinegar
50g Rice wine vinegar
5g Coriander seeds
4 Black peppercorns
4 ripe avocados, sliced
Salmon: blend all ingredients for 30-40 seconds or crush spices by hand in a pestle and mortar, mix into the sugar and salt. Lay 1/3 of the mixture on a shallow tray, place salmon on top, skin-side down. Pour the rest of the mixture onto the salmon and rub in gently, covering the entire salmon. Wrap in cling film and refrigerate for 24 hours. Wash off mixture, pat dry with a towel and slice at an angle against the grain of the fish.
Pickle: Place the lemons into a kilner jar. Bring other ingredients to the boil, pour over lemons and refrigerate overnight.
Arrange salmon on a plate, followed by thinly sliced avocado and top with lemon and a grind of black pepper.
More bright food with zesty flavours:
Roast Vegetable Salad with Goat Cheese
500g Beetroot (boiled & peeled or store-bought, pre-cooked sous-vide)
1 Large red onion, thinly sliced
1 Large butternut squash
6 Cabécou (we use organic from our local farmer)
125g Baby spinach
1 Sprig thyme
Peel and cube the celeriac and butternut. Place the seeds in a bowl with a few tsps of salt for 30 mins. Wash off the salt, dry with a paper towel and roast at 180°C for 8-10 mins until slightly golden.
Slice the beetroot into six discs large enough to hold the Cabécou, dice the rest.
Mix the diced vegetables and beetroot with a glug of olive oil, salt and pepper, roast at 180°C for 15-20 mins until soft. Pan-fry the onion with the thyme over medium heat until lightly coloured, add two tbs each of balsamic reduction and water, stir until the liquid reaches a syrupy consistency. In a large bowl, mix the vegetables with the onion and crumble in the Feta. Set each of the cabécous on a disc of beetroot and roast at 180°C for 3-4 mins.
To serve, mix the rocket and baby spinach with the vegetables and place on plates, top with the beetroot and Cabécou stacks. Drizzle with honey and balsamic reduction and sprinkle with seeds. Serve immediately.
Coconut Panna Cotta with Mango Purée
1 480g Tin coconut milk
5 2/3 Leaves gelatine
1 Stick lemongrass, split down the middle
4 Ripe mangos, puréed
Soak gelatine in tepid water until soft. Simmer the other ingredients for 2 mins, add gelatine and stir until dissolved. Pass through a sieve and pour into glasses or moulds. Set in the refrigerator for at least 8 hours, turn out, garnish with mango, pineapple and coriander.
First published in the September/October 2019 issue of The Local Buzz
Images: Hostellerie de Goujounac