Cook like a Michelin chef

Palo Sekerka is one of those chefs who can create dishes with clean, precise, and surprising flavors from simple ingredients. He shared his recipe for trout gravlax, which he served as an amuse-bouche at "Dinner at our home" — and although it is a bit more demanding to prepare, the final result is well worth it.

Gently cured trout, citrus vinaigrette, creamy sauce, dark sauce, and crispy wonton chips come together to create an elegant, fresh, and perfectly balanced bite.

Just the kind that would instantly delight you at his tasting dinner.

Whether you decide to prepare the entire recipe or simply take inspiration from Palo’s signature style of plating, one thing is certain — you have never tasted gravlax like this before. Enjoy your meal!

Trout:

1 trout fillet (approx. 350–450 g, boneless)
80 g salt
80 g sugar
freshly ground black pepper
a handful of dill or fennel fronds
1 stalk of lemongrass

Vinaigrette:

2 tbsp olive oil
1 tbsp lemon juice
1 tsp rice vinegar
1 tsp honey
a pinch of salt

Creamy sauce:

150 g crème fraîche or sour cream
1 tsp lemon zest
1 tbsp chopped chives
a pinch of salt
a little black pepper

Wonton chips:

1 pack of wonton wrappers
oil for frying

Finishing touches:

1–2 sheets of nori seaweed
chives

Dark sauce:

3 tbsp soy sauce
2 tbsp mirin or honey
1 tsp sugar

Trout:

1 trout fillet (approx. 350–450 g, boneless)
80 g salt
80 g sugar
freshly ground black pepper
a handful of dill or fennel fronds
1 stalk of lemongrass
Vinaigrette:

2 tbsp olive oil
1 tbsp lemon juice
1 tsp rice vinegar
1 tsp honey
a pinch of salt
Creamy sauce:

150 g crème fraîche or sour cream
1 tsp lemon zest
1 tbsp chopped chives
a pinch of salt
a little black pepper
Wonton chips:

1 pack of wonton wrappers
oil for frying
Finishing touches:

1–2 sheets of nori seaweed
chives
Dark sauce:

3 tbsp soy sauce
2 tbsp mirin or honey
1 tsp sugar

Curing the trout:

Crush the lemongrass with the flat side of a knife and finely chop it. Mix the salt, sugar and black pepper together. Sprinkle half of the mixture into a container. Place the fillet skin-side down on top. Cover with the remaining salt and sugar mixture. Add the dill and lemongrass on top. Cover with cling film and refrigerate for 3–4 hours.

Cleaning and slicing:

Rinse the fillet under cold water and pat it dry thoroughly with paper towels.
Slice it into thin pieces or small cubes.

Vinaigrette:

Mix the olive oil, lemon juice, rice vinegar, honey and salt together. Gently toss with the trout — just lightly, so the fish does not swim in the sauce.

Creamy sauce

Mix the crème fraîche, lemon zest, chives, salt and pepper together. Gently combine with the trout.

Dark sauce preparation

Add the soy sauce, mirin or honey, and sugar to a small saucepan. Simmer for 3–5 minutes until the sauce reaches a slightly syrupy consistency. Leave to cool.

Wonton chips

Cut the wonton wrappers into strips approximately 3 cm wide.

Frying the wonton chips

Pour oil into a smaller saucepan and heat it to approximately 175 °C. If you do not have a thermometer, the dough should start bubbling gently immediately after being added. Fry the strips one at a time for 10–20 seconds. Remove and place on paper towels, then lightly season with salt.

The wonton chips should be light golden, puffed and very crispy.

While still slightly warm, you can bend or roll them around the handle of a wooden spoon. Once cooled, they will stay firm and crispy.

Plating

Place a piece of trout onto each wonton strip, roll it up and garnish with a strip of nori on top. Arrange on a plate with a few drops of the dark sauce. Enjoy your meal!

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