All recipes written by Gordon Ramsay
1) Grease with oil 2 non-stick baking trays with a diameter of about 30 cm. Wash And dry cabbage, deleted any leaves that are too hard or damaged, deprive it of the core and cut it into strips about 1 cm wide.
2) Pour the flour in a bowl, form a hollow in the center, add two pinches of salt, oil and 2 dl of water and you work the ingredients until a smooth and elastic dough is obtained. Knead it for 5 minutes, divide it into 2 equal parts and roll them out in trays in 2 discs of about 28 cm. Let it rest the pasta for a few minutes and, in the meantime, washed, dry and slice the pears.
3) Enlarge lightly the two discs of dough e spread them with a layer of sour cream. Distribute on the surface the red cabbage cut into strips, the slices of pear and the coarsely crumbled roquefort. Peppered And bake the pizzas at 200 ° for about 15 minutes. Remove from the oven and serve.
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FOR THE SALMON
Jumbled up the sugar with 60 g of salt, the grated zest of 1 lemon and orange and 2-3 sprigs of dill flaked. Cut the skin of the salmon with a knife and place it in a baking dish on a bed of salt and sugar; cover it with this mixture, seal the pan and put it to rest in the fridge for 24 hours. Turn the fillet and leave it to marinate for another 24 hours.
Rinse it finally under cold water and dry it. Cut it into thin slices and season with a drizzle of oil.
FOR EGGS
Cook quail eggs in boiling water for 90 seconds, so that the yolk remains creamy. Cool them under water, then peel them carefully.
FOR THE SOUR SAUCE
Work the cream with the juice of 1/2 lemon, salt and pepper until it is partially whipped.
FOR THE MOUSSE
Clean avocados and cut the pulp into small pieces. Blend it with the juice of 1 lemon, a drizzle of oil and a pinch of salt, until you get a smooth and creamy consistency.
Serve salmon with avocado mousse, sour sauce and quail eggs, accompanied by strands of kataifi dough fried in seed oil and fresh sprouts.
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