Summary

Ingredients

• 200 g salmon fillet (s)
• 3 orange (s)
• 0.5 ½ cup lentils (beluga lentils)
• 1 tablespoon caviar cream (tube)
• 1 tablespoon jam (orange jam)
• 4 cl grapefruit juice
• 2 cl rum, (54%)
• 1 shallot (s), finely diced
• 0.5 tablespoon ½ oil (walnut oil)
• Pepper, white (ground)
• Salt, fleur de sel,
• 1 tablespoon butter and crema di balsamic vinegar
• 0.5 ½ lemon (s), add the juice
• 4 teaspoons crème fraîche, herbs (decoration)
• Caviar, trout caviar (decoration)
• leaves Peppermint (decoration)

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Instructions

1. Beluga lentils are small, noble lentils with a very fine, spicy, aromatic taste. They are also known by connoisseurs as the caviar of the lentils because they have the same silvery hue.
2. Simmer in water for about 20-30 minutes. When cooking, they release color pigments into the cooking water. Make cooking tests, because the fresher the lentils, the faster they will cook. Pour the lentils into a colander and drain. Then return to the pot, add 1 tablespoon butter, melt, mix well and season with crema di balsamico, pepper and salt. To let it cool down.
3. Separate the skin from the salmon fillet and cut the meat into very small pieces. Peel and fillet an orange, also cut into pieces, add to the salmon and mix together with the shallot, the caviar cream and half a tablespoon of walnut oil. Season to taste with pepper, salt and a squeeze of lemon. Marinate in the refrigerator for half an hour.
4. For the sauce, peel, chop and puree two oranges, stir in the orange jam, grapefruit juice, the rest of the lemon juice and the rum.
5. Place a small dessert ring in the middle of the plate, fill ¾ with salmon tartar. Spread the lentils on top and press down a little. Place a teaspoon of crème fraîche herbs in the middle and, for the color, half a teaspoon of trout caviar.
6. Pour the sauce around the dessert ring and distribute evenly. Put on the peppermint leaves for decoration, peel off the dessert ring and serve. Warm ciabatta baguette is served with it.