The Boutique Chalet Hotel Ahorn (Ahornweg 2, Braunwald, Tel: +415-5653-5050. www.ahorn-braunwald.ch) is situated in a automobile-free zone in mountainous Canton Glarus, home of the snow-covered Glarus Alps, which are visible in clear weather if you look southward over Lake Zürich. Transportation is easy, though, and a seven-minute funicular ride takes guests up the mountain from the driving permitted area below. Beat Schittenhelm’s selections for the business-class cabin included mojito salmon with eggplant caviar (featured recipe); beef tenderloin with plums, balsamic sauce, and red cabbage; and chicken breast with dried pears, mustard sauce, beet couscous, and glazed carrots. His dessert, Trietolt mousse with brownie and blueberries utilizes a native Glarus product, a sugar flavored with sandalwood, ginger, and cinnamon for the mousse.
Beat Schittenhelm
SALMON IN MOJITO MARINADE
WITH EGGPLANT CAVIAR
Chef Beat Schittenhelm
Boutique Chalet Hotel Ahorn Braunwald, Canton Glarus
A cold appetizer for SWISS business-class flights, this was one of the most popular of Chef Schittenhelm’s offerings.
SALMON IN MOJITO MARINADE
1 lb skinless salmon filet
10 oz dark rum
1 1⁄4 tbs fresh mint leaves, chopped 1/3 cup thinly sliced limes
1 1⁄2 tbs superfine sugar
EGGPLANT CAVIAR
1 1⁄4 lb small eggplant
1 1⁄2 tbs extra virgin olive oil1
1 tsp finely chopped fresh thyme leaves 1 1⁄2 cloves finely chopped garlic
Salt and pepper to season
Mint leaves, and 1/4-inch dice of lemon and orange flesh to garnish
Salmon in Mojito Marinade
1. For the salmon, pour rum over the salmon and spread the mint and the lime slices on it. Sprinkle with the cane sugar, cover with plastic wrap, and press on firmly. Allow to marinate for six hours refrigerated.
2. For the eggplant caviar, split each eggplant in the length and season with the olive oil, garlic, and thyme leaves. Bake at 375 degrees until very soft, about 40 minutes. Cool the eggplant and scrape the flesh from the skin. Chop finely and season with salt and pepper.
3. To serve, arrange 3 or 4 pieces of salmon on a chilled plate and garnish with a scoop of eggplant caviar, mint leaves, and finely diced orange and lemon flesh.
