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A Taste of Silver 

Spring Edition

The days are getting longer, the sun is getting stronger – spring is on its way!

Up here in Vals, we are slowly starting to see the winter season coming to an end. And what better way to prepare our bodies and minds for the rising temperatures than with a refreshing dish using what is found in nature.
That’s why our 7132 Silver head chef Mitja Birlo shares his favourite Spring recipe with you: Grilled Baby-Lettuce with Sea Buckthorn.

Try recreating this gourmet salad for that at-home Michelin experience.

Download the recipe

7132 Restaurant Vals Silver 05

Serves 4 persons

Salad Puree

Salad puree preparation

2

Organic baby-lettuce

Wash the outer leaves of the salad.

50g

Shallots

Steam shallots with some of the butter.

1

Clove of garlic

Add baby-lettuce and cook on medium heat for approximately 5 minutes.

20g

Spinach

Pour into a blender, add spinach and the rest of the butter and mix to a puree.

30g

Butter

Add salt and pepper to taste and keep on the side.

 

 

 

Mustard Vinaigrette

Mustard vinaigrette preparation

1/2

Horseradish

Juice the horseradish and mix with mushroom stock reduction.

100ml

Mushroom stock reduction

Add mustard seeds to a small pot with cold water and bring it to a boil.

15g

Dijon-Mustard

Drain afterwards and repeat four times to eliminate bitterness.

20g

Mustard seeds

Finally, mix with the mushroom stock and Dijon-mustard and add salt and pepper to taste.

 

 

 

Sea Buckthorn Gel

Sea buckthorn gel preparation

125g

Sea Buckthorn juice

Bring sea buckthorn juice, sugar, and agar-agar to a boil and let it cool down.

25g

Sugar

Once cooled down, mix until it becomes a gel and add into a small piping bag.

1g

Agar-Agar

 

 

 

 

Parsley Oil

Parsley oil preparation

200g

Parsley

Wash the parsley and mix with rapeseed oil in a Thermomix on 90°C. Afterwards pass it through a fine sieve.

100g

Rapeseed oil

As an alternative to the Thermomix, puree the parsley and rapeseed oil and bring it to a boil.

 

 

 

 

 

Dried Enoki preparation

1 bunch

Enoki mushrooms

Pull the individual fibres of the Enoki and leave them to dry fully at room temperature (best prepared the day before).

 

Salt, pepper

Roast the dried fibres for a few seconds in the oven (grill setting) until golden brown.

Serve

  • Heat a metal pan, cut the baby-lettuce in half and brush the open surface with rapeseed oil.
  • Grill the open side on high heat for approx. 1 minute to get a nice grill pattern.
  • Add to a container with the parsley oil and vacuum. As an alternative to vacuuming, marinate the lettuce with parsley oil for 15 minutes and let it sit on kitchen paper afterwards.
  • Add some salt and a few drops of sea buckthorn gel and the dried Enoki.
  • Add to your preference some flowers and herbs.
  • Heat up the salad puree and vinaigrette.
  • Spread salad puree on a plate, put lettuce on top and drizzle vinaigrette over it.